An aromatic and tasty native beauty. In mid summer, this native wildflower graces the landscape with its light lavender blossoms, offering nectar to bees, butterflies, and hummingbirds. To humans, Wild Bergamot provides food and medicine. Its leaves and flowers are highly aromatic and spicy, like Greek oregano, and are used similarly. Sip teas made from the leaves and flowers, or add them to sauces, soups, and salads. Make tinctures to support the upper respiratory system. Or, most simply, toss the lovely tubular flowers onto any dish.
Broadcast Wild Bergamot outside about 8 weeks before the first fall frost, or surface sow indoors 4-6 weeks before last frost and gently press the seeds into the soil, then transplant seedlings outside in spring or summer, 6-8 weeks later. Plants usually do not produce flowers until their second year. Leaves and foliage are edible, and make a delicious tea.