Common Peppermint seeds

Its dark, green leaves have a characteristic sweetish, strong scent and an aromatic, warm, pungent taste, with a cooling aftertaste. It’s probably the most important commercial aromatic herb in the world, believed to have been first cultivated in ancient Egypt, although its official cultivation record begins in England in 1750. Since then, peppermint oil has developed a wide application in the flavouring of food, drinks and pharmaceutical preparations. At home, the plant’s leaves and flowers can be dried for teas or used in stews and sauces.

The package contains 50 seeds. Outdoor sowing: April – June. Choose a semi-shaded or sunny spot for it. Expert tip: it grows best in moist, semi-shaded places. Attracts bees and butterflies.
If the stems of fresh mint leaves are placed in water, they can be kept for up to 3-7 days after picking. It can be eaten raw in fruit salad, sauces, as a marinade, in lemonade or boiled as mint tea.