Organic Herb Mint: Peppermint. Mentha piperita.
Beautiful lush dark green leaves on long stems growing up in large clumps. A naturally occuring hybrid where both parents occur – watermint and spearmint. The most widespread mint used today.
How to grow:
Sow seeds under cover – to keep them moist at all times, from March on. Plant up in clumps into pots, plant out into position when large enough. Does well in a moist shady position.
Trouble free mostly but just keep an eye out for rust. Plants spread readily on runners, many people grow it in pots to limit its growth, keep in a water tray as it doesn’t like to dry out.
Favourite ways to eat them:
Mint is the essential ingredient with cucumber in Cacik. Or chop up and sprinkle on baby potatoes and peas. Or make a nice mint tea. Or mint sauce, finely chopped mint a little hot water and sugar, add vinegar to taste. So many uses from flavouring toothpaste to icecream and medicinally in small doses to relieve heartburn or nerve pain.
Indeginous to Europe and the middle East, it is widely spread worldwide.
Avg contents: 600 seeds.