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  • Peppermint 1000 Herb Seeds ( Mentha Piperita )-OUT OF STOCK


    Peppermint 1000 Seeds

    Mentha piperita

    Peppermint (the botanical name is Mentha piperata)  Peppermint has smooth, dark green, lance-shaped leaves with serrated edges and purplish green stems. It has small violet flowers that grow at the tips of branches.

    The fragrance of peppermint is pronounced; it is the strongest of the mints. If you use peppermint to season foods, use a small amount.

    Mint plants are herbaceous perennials that spread by underground stems called rhizomes. Once established they are resilient.

    Choose. Mint is best young and fresh. It is most delicately flavored just before flowering.

    Mint for drying should be cut before blooming. Hang mint in bunches to dry.

    Store. Fresh mint will keep for several days in the refrigerator; place it in a damp paper towel in a perforated plastic bag. Dried mint leaves can be kept in an air-tight container in a dry, dark place for up to 2 years.

    Serve. Use mint fresh or dried to flavor vegetables—cabbage, carrots, cucumbers, eggplants, peas, potatoes, tomatoes, and zucchini. Add mint sprigs to water when cooking carrots and peas or boiling potatoes. Toss boiled new potatoes with butter and chopped mint. Add fresh mint to cold and hot soups.

    • Add mint to salad dressings and mayonnaise. Mint is used to flavor marinade, mint jelly, mint sauce, and salsa. Sauce paloise is a béarnaise sauce made with mint instead of tarragon; use it good accompany grilled fish and chicken.
    • Mints are used to make Southeast-Asian dipping sauces, sambals, and curries.
    • In South America mint is combined with chili peppers, parsley, and oregano to flavor slow-cooked dishes.
    • Mint goes well with chicken, pork, veal, lamb, and game. Add mint to meat dishes, meat sauces, and stews. In Western Asia, mint is used to season grilled lamb kababs.
    • Use with mint to flavor fruit salads, fruit punches, and mint juleps. Use a sprig of fresh mint as a garnish for summer drinks.
    • Use mint with fruit salads, jellies, cookies, cakes, and quick breads. Use mint with chocolate in desserts.
    • To make mint tea, use a pinch of dried mint leaves per cup of boiling water and steep for 10 minutes.