Description
Mentha viridis. 1.1L coir pot.
This hardy perennial herb has deep green leaves and pink – white flowers that are produced in summer.
The flavours of the leaves partner well with Asian herbs like chilli, coriander, garlic, ginger and lemon grass. Add late in the cooking process as the mint flavour dissipates quickly when heated.
The leaves can be used in loads of ways, including in marinades, sauces, desserts, cocktails, hot drinks, salads and stir fries.
If using in sweet dishes or desserts, the flavours partner well with lemon and lime balm, scented geraniums and other mints.
Try making a strong tea from the leaves, then mix with chilled soda water for a refreshing drink that goes down well in the hot weather.
This plant enjoys a full sun to part shade position in well draining soil. Water well during the warmer months.
It should grow to about 45cm high by 1m wide and is ideal for pots.
