The herbs in our plant area are loving the early spring sunshine!
Our mints are among the first herbs to put on new growth in the spring and their fresh, green leaves are a welcome sight after the long, wet winter.
Moroccan mint is a particular favourite of ours, as it’s a brilliant culinary all-rounder: use it in vinegar for a traditional accompaniment to spring lamb, mix a few torn leaves through new potatoes or add a scattering to peas. It’s great in drinks too- Pimms anyone?
Moroccan Mint is also our number one choice for making mint tea, which is traditionally simply tear a handful of freshly picked leaves into a pot or mug and infuse in boiling water – the longer you steep the leaves, the stronger it will be. If you only have one mint in your garden, let it be this one!
