(Mentha spicata ‘Moroccan’)
This is the mint used in the renowned Morroccan Mint Tea. It has the most pure and intense flavour of any spearmint.
Partners well with other mints, scented geraniums, lemon and lime balm for teas and sweet dishes. Use in any dish that requires a mint flavour.
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. Place handful of Moroccan Tea Mint, 3 teaspoons gunpowder green tea, sugar or Stevia to taste in teapot. Add boiling water and brew for 5 minutes. Pour into tea glasses and serve with nougat or dates, sit down and watch Humphrey Bogart in Casablanca. Moroccan Mint and Green Tea are powerful antioxidants and aid in digestion.
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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