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A picture of a Giant Hyssop

Giant Hyssop

Agastache rugosa

Also known as

Nettle-Leaved Hyssop, Korean Mint, Wrinkled Giant Hyssop, Chinese Giant-Hyssop, Korean-Mint

Photo by CandideUK (All rights reserved)

Full Sun
Easy care
Moderate watering
Frost Hardy


USDA zone


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Giant Hyssop Overview

Ideal plant to add colour to the garden in late seasons when plants are fading. Provides a striking colourful impact to beds, containers, borders, herb gardens and landscaping. It is part of the Mint family and used as herb in recipes.

Common problems with Giant Hyssop

How to harvest Giant Hyssop

Harvest leaves and stems in Springs/early winter/late summer removing the leaves of the stem.

How to propagate Giant Hyssop


Divide plants in spring.


Sow seeds in spring in a greenhouse or warm area and only just cover the seed. Plant out in late spring or early summer.


Take cuttings of young shoots in spring. Re-pot young shoots (10 - 15cm) tall in a lightly shaded position in a greenhouse/warm area. Roots appear within 3 weeks. Plant out in summer/following spring.

Special features of Giant Hyssop

Attracts useful insects

Butterflies and bees

Pot plant

Grows well in well-drained soil in pots, beds and containers.

Drought resistant

Drought tolerance.

Indoor plant

Put pots under direct sunlight in well-drained soil. Prune and remove spent flowering spikes through the season.

Attracts birds

Hummingbirds and nectar feeders

Other uses of Giant Hyssop

This is one of the 50 main medicinal plants used in traditional Chinese medicine. It has been found to have anti-fungal and antibacterial properties. Used for herbal teas and grown as an ornamental plant. Attracts beneficial insects to the garden.


Leaves and stem are used to improve the appetite and strengthen the digestive system, it relieves symptoms such as abdominal bloating, indigestion, nausea and vomiting. Also shows anticancer activity.


Young leaves - raw or cooked is used as a flavouring or as an addition to the salad bowl. The leaves can be used as a tea substitute. It has a pleasant flavour.


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