Apple Mint

A vigorous mint from Europe, which can be pot-grown or form a fragrant groundcover.  Leaves can be eaten raw or cooked as a potherb, often used in salads, jellies, teas, or chopped up with vegetables. Its flavour is mild, fruity, and less overpowering than peppermint, often used for mint sauce and summer drinks.

The plant produces dense, terminal spikes of tiny white or pale pinkish-mauve flowers, great as a cut flower.

Medicinal herb used for its anti-inflammatory, analgesic, antimicrobial, and antioxidant properties.

1m high.