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This is the common culinary mint which when crushed produces a long-lasting and pleasant aroma. Tiny purple flowers are borne on long spikes during late summer. Culinary: Serve with soups, sauces, in stuffings, as a traditional accompaniment to lamb and new potatoes, also good with shellfish. Crystallized leaves are an alternative decoration for cakes, cold desserts and can be used in summer drinks.
When to plant: All year round as required
How to grow: Sow outdoors in a well prepared seed bed in August and September. Freeze rather than dry to store.
For potted plants, sow in trays of compost. Just cover the seed and keep moist. Germination may be a little erratic. Thin as necessary and transplant to their final positions in September, spacing 12in. (30cm) apart. The roots are invasive and October be contained by growing in an old bottomless bucket or between buried bricks or slate or in tubs. Harvest: All year round as required
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