Also: cat's weed, feverfew, prominence, English mint, precious mint, tea mint

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Description:
Appearance: Leaf: thin, egg-shaped to lanceolate, 3-9 cm long, often violet overflowing leaf veins, serrated edge, with glandular hairs on the leaf surface
Stem: approx. 60 cm high, white to pale pink flowers, the leaves are usually arranged opposite one another
usable part of the plant: peppermint leaves; with fresh, young plants also the thin stems

Harvest time:
May to September

 
Offer forms:
fresh: as a bundle and as a potted plant, dried: leaves: whole and chopped up, as an oil
 
Ingredients:
essential oil: 0.4-5% eg menthol and menthol compounds in the form of glucosides, tannins: bitter substances
 
Taste / smell:
The taste is very aromatic, fresh, cooling and spicy. The smell is fresh, very intense, spicy, slightly pungent to pungent and balsamic strong.
 
Cooking and kitchen use:
 
Wash the fresh shoots under clear water and drain (dab with kitchen paper if necessary), pluck the leaves and use whole or chopped.
 
Soups: cold bowls of fruit and vegetables, herbal soups
Meat: roast lamb and mutton
Fish: steamed and poached fish dishes
Sauces: English mint sauce, chutneys, dips
Vegetables: peas, carrots, zucchini, legumes
Salads: leaf salads, raw fennel, cucumber salad
Desserts: fruit salad, mint sorbet, groats, yoghurt, quark, in pear, apple and melon desserts
Other: Tea: made from fresh or dried leaves (can also be drunk cold, refined with other ingredients such as honey or lemon juice)
as a garnish, in liqueurs, cocktails, sweets, chewing gum and other confectionery,
in chocolate preparations, for pickling cucumbers
 
Use within dietetics:
For (colic-like) complaints in the gastrointestinal area, for flatulence, as well as for complaints of the gallbladder and / or the biliary tract. The oil is used for headache, muscle pain, post-operative nausea, catarrh of the upper respiratory tract and runny nose.

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