An attractive perennial herb with pink/white flowers in summer and deep-green leaves. Reputedly selected by a Sydney based chef for its deep flavour and long green leaves.
Partners well with European and Asian herbs like rosemary, oregano, chilli, coriander, lemon grass and ginger. Excellent cultivar for traditional mint sauce, mint tea and desserts. Use with lamb and seafood or add to peas, beans and fresh salads.
Add late in the cooking as the mint aroma fades quickly. Finely chop leaves and use in sauces and drizzles for desserts. For an exotic vinaigrette chop leaves of one bunch each of Chef’s Mint and Basil Pesto, finely chop one clove of garlic add the zest and juice of half lemon or orange or one lime. Mix in a bowl then add 60ml of white wine vinegar and 250ml of olive oil and a pinch of salt. Blend all together and serve.
Mints require open soil with summer moisture. Given these conditions they can run away so should be planted where this is desired or in large pots.
Regular applications of Seasol and Power Feed will keep it looking its best. Cut back annually to keep under control.
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