(Mentha spicata ‘Spanish’)
An attractive perennial herb with pink/white flowers in summer and deep-green leaves.
Partners well with European Herbs like rosemary, oregano, chervil and marjoram as well as regular Asian herbs like chilli, coriander, lemon grass and ginger. Excellent cultivar for traditional Mint Sauce – hence the common name English Lamb Mint. Use with lamb, seafood, peas, beans, carrots and fresh fruit.
Add late in the cooking as the mint aroma fades quickly. Finely chop leaves and use in sauces and drizzles for desserts. Chop leaves of a standard bunch, lightly season with salt add a tablespoon of caster sugar and a cup of boiling water. Allow to cool and add a cup of white wine vinegar. Let steep for 60 minutes. Add further sugar/water/vinegar to taste.
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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