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Mint
Mentha x piperata
Lamiaceae
(peppermint)
Description:
A natural hybrid between watermint (M. aquatica) and spearmint (M. spicata).
Bright green, lance shaped leaves with strongly marked veins and toothed edges.
Prefers some shade and to be kept just moist.
The most popular flavouring plant in the world.
Origin:
Native to Europe, but has naturalised throughout the world.
Different species have different concentrations of volatile oils.
Menthol provides the characteristic smell and taste.
The ancient Egyptians used it for its medical properties.
The Japanese have been extracting the Menthol for over 2000 years.
Romans used it only as a culinary herb, not used medicinally in the West until 1696.
Culinary Uses:
Traditionally used in classic mint sauces for lamb.
Placed in the water with new potatoes to purify the flavour.
Added to salads and cold summer drinks; and as a garnish on fruit desserts.
Found in a wide range of World Cuisine, especially Tabbouleh (Middle East) and Tzatziki (Greek).
Other:
Flavours chewing gum, confectionery and oral hygiene products.
Represents wisdom and hospitality in folklore.
Scent added to candles for a stimulating aroma.
Avoid when pregnant and breast-feeding.
Sowing to Maturity:
31 - 54 days
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