Mint flavor and aroma in abundance.
White flowers attract bees, beneficial wasps, butterflies and other beneficial insects. Needs staking in windy locations. Used in potpourri, incense and as an ingredient in tea and natural insect repellent formulas. Sturdy, mint-scented foliage and flowers make excellent and highly fragrant additions to bouquets.
Specs:
2” soil block
LIGHT PREFERENCE:
Sun.
PLANT HEIGHT:
24-30".
PLANT SPACING:
12".
HARDINESS ZONES:
Zones 5-8.
HARVEST:
Leaves may be harvested throughout the growing season. Gather flowering tops and leaves in late summer to dry for winter use. Leaves may be used for making teas and scenting potpourris. Flowers can be used in dried arrangements.
SCIENTIFIC NAME:
Pycnanthemum pilosum
SEED SOURCE:
*Item description and growing information sourced from the seed company and linked accordingly
** if there are no images of the product it means that I have not grown that specific variety in the past. product images are available to review on the seed company’s website
Mint flavor and aroma in abundance.
White flowers attract bees, beneficial wasps, butterflies and other beneficial insects. Needs staking in windy locations. Used in potpourri, incense and as an ingredient in tea and natural insect repellent formulas. Sturdy, mint-scented foliage and flowers make excellent and highly fragrant additions to bouquets.
Specs:
2” soil block
LIGHT PREFERENCE:
Sun.
PLANT HEIGHT:
24-30".
PLANT SPACING:
12".
HARDINESS ZONES:
Zones 5-8.
HARVEST:
Leaves may be harvested throughout the growing season. Gather flowering tops and leaves in late summer to dry for winter use. Leaves may be used for making teas and scenting potpourris. Flowers can be used in dried arrangements.
SCIENTIFIC NAME:
Pycnanthemum pilosum
SEED SOURCE:
*Item description and growing information sourced from the seed company and linked accordingly
** if there are no images of the product it means that I have not grown that specific variety in the past. product images are available to review on the seed company’s website
