Mentha spicata 'Spear Mint'

Lamiaceae/Labiatae: an almost hairless perennial to 75cm, that is the most popular cultivated culinary mint. Found growing in damp ground, outside the garden context, it is found in meadows and road verges. The flowers are from 3-4mm long, pinkish lilac, in tall, whorled terminal spikes, blooming from July-October. The leaves are narrow-ovate, toothed, almost unstalked. A popular garden plant found naturalised locally right across Britain.

USES:

The leaves can be eaten raw or cooked, and have a strong Spear Mint flavour, they are used as a flavouring in salads or cooked foods. An essential oil from the leaves and flowers is used as a flavouring in sweets, chewing gum, and ice cream. An herb tea is made from the fresh or dried leaves.

Mentha piperata mint, like many other members of this genus, is often used as a domestic herbal remedy, being valued especially for its antiseptic properties and its beneficial effect on the digestion. Like other members of the genus.  A tea made from the leaves of most mint species has traditionally been used in the treatment of fevers, headaches, digestive disorders and various minor ailments.

An essential oil is obtained from the whole plant. Rats and mice are said to intensely dislike the smell of mint.

GROWING INFORMATION:

Surface sow seeds in spring in a cold frame, germination is usually fairly quick. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer. A very easily grown plant, it succeeds in most soils and situations so long as the soil is not too dry. The flowers are very attractive to bees and butterflies.

HARVESTED: 2018

APPROX.  1000+ SEEDS