(Mentha spicata crispa)
An attractive upright herb with lilac flowers in summer and mottled green leaves that have a lovely twisted edge.
Partners well with the Asian herbs like garlic, chilli, coriander, lemon grass and ginger for stirfries and with other mints, scented geraniums, lemon and lime balm for teas and sweet dishes. Strong minty flavour is good in teas, sauces and deserts.
Add late in the cooking as the mint aroma fades quickly. Finely chop leaves and use them in sauces and drizzles for deserts, steep whole leaves in boiling water to create a refreshing tea. Use sprigs as garnish for deserts, salads and cocktails. Finely dice and toss in with fresh strawberries for a refreshing desert or snack.
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 in late autumn to keep under control.
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