Peppermint 1000 Seeds
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.