An attractive perennial herb with pink/white flowers in summer and deep-green leaves that have a most refreshing , minty aroma.
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. Use with seafood, poultry, peas, beans, carrots and fresh fruit.
Mix with other herbs and use as a marinade or add late in the cooking. Finely chop leaves and use them in sauces and drizzles for deserts, steep whole leaves in boiling water to create a refreshing tea. Make strong tea then mix with chilled soda water for a tasty summer drink. Use sprigs as garnish for deserts, salads and cocktails.
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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