Peppermint - jar ø13 cm (mentha piperita )

Mint has been used for centuries: it was already known to the Egyptians and the Ancient Greeks.
It is a very extensive family with many varieties (more than 600) that today occurs all over the world, both in nature and in many cultivated forms.

It is a perennial hardy plant that expands rapidly in the garden and grows to 80 cm in height.
It has angular stems and opposite oblong leaves with a serrated edge and a distinctive menthol odor.
Mint blooms from July to September with small violet flowers.

CULTIVATION TIPS:
Mint prefers a spot in semi-shade or full sun. It grows best in a moist but well-drained, alkaline soil with plenty of nutrients.
It is a true weed, multiplying rapidly through its roots. Therefore, to keep the plant in check, it is best to put it in containers or pots.

If you have several varieties of mint, it is best to remove all flowering stems to prevent cross-pollination between them.

Throughout the growing season, pick fresh leaves as needed. Watch out for rust (= fungal disease), the only solution is to cut back the plant completely.

CULINARY:
Mint leaves add a surprising, fresh flavor to all kinds of dishes.
It goes well with salads, dipping sauces, new potatoes, lamb,...

However, today it is most often used in desserts: in fruit salads, with various cakes, with chocolate cake,... (in England, a mint chocolate is often offered after dinner).

Plus, it's refreshing in all kinds of drinks and cocktails (a topper is the trendy Mojito!).

In North African culture, mint tea is indispensable.

MEDICINAL:
Mint tea is good for colds, the vapor works for stuffy nose. Mint also works antispasmodic, is good against nausea and migraines.
Adding a few mint leaves to the bath water is invigorating and refreshing. It is also used in saunas or during massages.

Note: The use of mint is not recommended in children under 12 and pregnant women.