A. rugosa is a perennial plant growing up to 40–100 centimetres (16–39 inches) tall, with square stalks that branch at the upper part.[8] The oval-cordate leaves are oppositely arranged, 5–10 cm (2–4 in) long and 3–7 cm (1+1⁄4–2+3⁄4 in) broad, with coarsely serrated margins.[8] Some leaves have hair and/or touches of white on the underside.[8] The leaves are slightly larger than those of anise hyssop.[9]
From July to September in the Northern Hemisphere, purple bilabiate flowers bloom in verticillasters that are 5–15 cm (2–6 in) long and 2 cm (3⁄4 in) broad.[8] The calyx is 5–6 mm (0.20–0.24 in) long, with five narrow triangular lobes.[8] The petals are 8–10 mm (0.31–0.39 in) long, lower ones longer and the ones inside serrated. They range in color from rose to violet. The stamens are didynamous, long, and exposed.[8] The fruit is schizocarp, with obovate elliptical mericaps of 1.8 mm (0.071 in).
Chemical constituents
Chemical compounds found in the plant include:[10]
A. rugosa grows well in fertile, moisture-retentive soils and good sunlight. The aroma becomes weaker in shady conditions.[8]
The plant can be propagated by both sexual and asexual means. The seeds gathered in autumn can be sown in the spring. One can also dig out the plant in autumn or early spring, divide the roots, and plant them at intervals of 30 cm (12 in).
The plant's Korean name is baechohyang (배초향), but it is more commonly known as banga (방아) in southern parts of Korea, where the herb is extensively cultivated and consumed. In southern Korean cuisine, the herb is a popular last minute addition to various dishes, such as chueo-tang (pond loach stew), and maeun-tang (spicy fish stew).[18] It is also sometimes used as the main ingredient in buchimgae (Korean pancakes).
^Diana Stoll. "Agastache: An Herb for the Perennial Border." Llewellyn's 2019 Herbal Almanac: A Practical Guide to Growing, Cooking & Crafting. Llewellyn Worldwide, 2018. pna.ISBN9780738756578
^Arthur O. Tucker and Thomas DeBaggio, The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance. Timber Press, 2009. p. 127.ISBN9781604691344
^Tucker, Arthur; Debaggio, Thomas. The Encyclopedia of Herbs. London: Timber Press.
^"Species Information". Dr. Duke's Phytochemical and Ethnobotanical Databases. Archived from the original on 2020-09-20. Retrieved 2008-02-19.
^4-Methoxycinnamaldehyde inhibited human respiratory syncytial virus in a human larynx carcinoma cell line Wang K.C., Chang J.S., Chiang L.C., Lin C.C. Phytomedicine 2009 16:9 (882-886)
^Chemical composition of essential oil in stems, leaves and flowers of Agastache rugosa Yang D., Wang F., Su J., Zeng L. Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials 2000 23:3 (149-151)
^김, 민철 (20 October 2016). "향긋한 '토종 허브', 그 이름은 배초향" [Fragrant traditional herb, its name is baechohyang]. The Chosun Ilbo (in Korean). Retrieved 22 December 2016.
_leaves.jpg)
_(Agastache_rugosa).jpg)
