Very vigorous plant with roundish, hairy leaves green with a white variegation, with a scent of combined mint and apples, so more subtle than some mints and good in cooking. The heavily aromatic leaves are good for mint sauce, jelly or julep and flavouring vegetables and many dishes. Plant in sun or partial shade. It will die down in the winter but shoot again in spring.

Mints are rich in nutrients have many medicinal uses. Keep varieties of mint apart as they readily hybridize. Also, as mint is a rapid spreader, it is best restricted in some way, for example, planted in a large pot sunk into the ground. For preserving, cut leaves before the purple flowers appear in summer. Mint is edible either raw or cooked, Plant in sun or partial shade.

Height 50-100cm (18-36ins), spread indefinite.

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