Mint
Mint is a widely used herb with a fresh, aromatic flavour. It’s easy to find in supermarkets, greengrocers and markets, and beyond the familiar types there are plenty of lesser-known varieties with their own distinctive twist.
Latin name: Mentha spp.
Origin: Europe and Asia
Height: 30–90 cm
Flowering period: summer
Life cycle: perennial
Description
Mint (Mentha) is native to Europe and Asia, but is now grown worldwide. Depending on the type, plants typically reach 30–90 cm and produce fragrant leaves that are popular in both drinks and dishes.
There are many mint species and cultivars, each with its own aroma and taste. Some well-known examples include:
- Peppermint (Mentha × piperita)
- Apple mint (Mentha suaveolens)
- Chocolate mint (Mentha × piperita ‘Chocolate’)
- Lemon mint (Mentha × piperita ‘Citrata’)
In the kitchen
Mint leaves are best used fresh, but they can also be dried or frozen. Their bright flavour works in both sweet and savoury dishes: think mint sauce with lamb, mint tea, or mint stirred through salads, yoghurt and desserts.
Mint flowers are edible too and make a lovely garnish. They have a gentle mint flavour and add a fresh, decorative finish.
In the herb garden
Mint is a hardy, perennial plant that enjoys moist soil. It grows well in partial shade through to full sun and is generally easy to look after.
Do bear in mind that mint can spread quickly via runners. You can propagate it from seed, but dividing the plant or separating rooted shoots is often the easiest approach. Growing it in a pot (or a contained area) helps keep it under control.
