CHOCOLATE MINT

Mentha x piperita ‘Chocolate’

  • COMMON NAMES

    Chocolate Mint

  • PLANT FAMILY

    Malvaceae

    The Mallow Family

  • NATIVE REGION

    Native to the temperate regions of Europe and Asia.

  • HABITAT

    The plant grows best in rich, moist soil that is slightly acidic or neutral with full sun.

  • CULTIVATION

    Perennial

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Volatile oils

FLAVOR PROFILE: Sweet & Bright

PAIRING: Fruit, Desserts, Licorice

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.