Etymology: the genus name comes from the Greek 'mínthè' = mint. According to legend, Mintha was a nymph loved by Hades, God of the Underworld. Out of jealousy, Persephone, Hades' wife, turned Mintha into an insignificant herb, but later out of compassion she gave it the unmistakable aroma that we all know today.
Description: herbaceous perennial plant 40 to 60 cm high, with a woody rhizome and creeping stolons; the erect, quadrangular stem varies in colour from green to purple. The leaves are opposite, lanceolate, petiolate, with irregularly toothed margins. The flowers vary in colour from violet-pink to white. It has an intense, pleasant smell.
Habitat: Found along roads and paths, in meadows and on the banks of streams between 800 and 2,000 metres above sea level.
Harvesting: June - September.
Parts used: Leaves and flowering tops.
Method of preservation: The tops are gathered in bunches and dried in the shade, in warm, dry and well-ventilated premises or in a drying room so as to keep the aroma intact and thus prolong preservation.
Use in the kitchen: excellent for flavouring first courses (ravioli) as well as a variety of meat, fish and vegetable dishes, salads, fruit salads, desserts and more; also used in the preparation of refreshing infusions and herbal teas.
Medicinal properties: particularly rich in menthol, mint is attributed ane- sthetic, antimicrobial, antiseptic, antispasmodic and carminative properties. It is useful for treating colds and coughs; it aids digestion.
Weight per pack: 30gr