Mint

i have what, according to RHS Encyc, looks like a Prostanthera rotundiflora (round leaved mint bush). I was told it was himalayan mint by the friend that gave me it, but can't find that in any books. It isn't in flower, and doesn't smell particularly minty. Help me people!

 

cant you post a picture of it ??As prostanthera rotundiflora has a strong peppery /mint like flavour..so if yours has no smell then it must be something else..its impossible to tell without seing it..

 

Don't make me feel even worse Wildflower, typing is as good as i get!!! It does smell + peppery is about right. I'm going to wait til it flowers, maybe that will give the game away. Maybe in 10 years or so i'll have enough knowledge to post a pic! Thanks anyway!

 

Its really easy to post a photo look in the how to section its right at the bottom of the page for gc and someone will help you..honestly if i can do it anyone can as i have hardly any computer knowledge..set it as a challenge!! :D

 

Challenge accepted......now i just have to get a camera!

 

Try growing mint near roses to deter aphids. You can also scatter mint leaves or mint oil in cupboards and near the point of entry to deter ants. Personally I've found the oil to work better than the leaves and peppermint works far better than spearmint .

Add 5 tablespoons of peppermint leaves to �½ litre of water and �½ litre cider vinegar to make a wonderfully aromatic hair rinse that is beneficial for greasy hair.

Mint makes a wonderful cleansing and soothing face pack that is excellent for greasy skin types. Add 2 tablespoons of finely chopped mint and 2 tablespoons of fine oatmeal to 2 tablespoons of yogurt. Mix all the ingredients together, apply to the face and leave it on for 10 minutes, then rinse off with warm water and pat the skin dry. Store any remaining face pack in the fridge and use within one week.

Mint leaves can make a wonderful addition to pot-pourri and herbal bath bags. For a homemade pot-pourri that will deter moths, combine 25g dried powdered orris root and 8 drops each of essential oils of lavender and peppermint. Add 50g each dried orange bergamot mint, dried spearmint, dried peppermint, plus 1 cup each dried thyme and rosemary and lavender flowers. Stir gently; trying not to crush leaves. Store the 'minty' pot pourri in a covered jar. To use, shake the jar gently, then open. This mixture makes an excellent moth repellant and is good for use in sachets to hang in the wardrobe or add to drawers.

Medicinal Use
A mint infusion or tea can be used internally for indigestion, colds, flu, hiccups, flatulence, or insomnia. Externally it can be used for chapped skin, as a rinse for oily hair, a facial tonic, or in a refreshing and stimulating bath. Mint is aromatic, calmative, antiseptic, antispasmodic, anti-inflammatory, anti-bacterial, anti-parasitic, and is also a stimulant.

Mint oil (usually peppermint) can be used externally for massage to help ease muscular pain. Spearmint can relieve heavy colds when drops of the essential oil are inhaled or sprinkled on a handkerchief. Both spearmint and peppermint can be used when diluted in a carrier oil in massages for the relief of migraine, facial neuralgia and rheumatic and muscular aches, especially in winter. Please note that mint oil can sometimes cause an allergic reaction in some users, so use with caution and avoid prolonged intake and inhalation of the oil. Never use mint oil on babies.

Culinary Use
Mint is loved and used around the world. Traditionally in England, mint is the quintessential partner to roast lamb. You can add mint to iced tea or other beverages, and ice cream, see my recipe below. You can add the fresh leaves to potatoes, new peas, and fruit salads.

Mint is a common flavouring in Middle Eastern and Indian cooking where it is used in salads, teas, chutneys, relishes and sauces. Mint has a distinctive, refreshing flavour that is particularly pleasant in summer drinks, soups and salads. Since mint's distinctive flavour tends to dominate other ingredients, the best variety for savoury cooking is the more subtle spearmint while the more strongly flavoured peppermint is better used in desserts and teas.

Recipe - Mint and Chocolate Ice Cream
I make this ice cream by hand, it's a labourious process but the end results are more than worth it.


Quantities

360ml Full Cream Milk
3 tbsp Freshly Chopped Peppermint Leaves
150g Mint Chocolates (broken into small pieces)
480ml Whipping Cream
6 large Free Range Egg Yolks
100g Castor Sugar


Method

Place the chocolate mints into a clean plastic food bag and put into a clean tea towel, then using a rolling pin bash the chocolate until it is the size of chocolate chips.


Chop the mint finely and place the milk and mint in a medium saucepan, bring to simmering point then remove from heat, cover and leave for 30 minutes.


Mix the cream into the milk mixture and set aside.


Place the egg yolks and sugar in a large bowl and whisk for 3 minutes.


Gradually beat in the milk mixture into the egg mixture then transfer back to the saucepan and cook over a medium-low heat, stirring constantly, until the custard thickens. Do not boil.


Strain the custard into a clean bowl, cover with cling film and allow to cool.


When cold, transfer to an ice cream maker and freeze churn for 30 minutes or according to the manufacturer's instructions. Alternatively, turn the mixture into a rigid container that is suitable for putting in the freezer and freeze. Remove the ice cream from the freezer every 20 minutes or so and beat well with a wooden spoon to break up any ice particles. Repeat this process until the ice cream is thick and holds its shape.


Now fold in your chocolate pieces then transfer to a rigid freezer proof container and place in the freezer. Remove from the freezer 5 minutes before serving. Scoop into balls and serve decorated with a few mint leaves if you prefer.
Note: If you can get the variety of mint Mentha Piperita 'Chocolate' chocolate peppermint this adds a delightful twist to this ice cream, but standard peppermint is fine. If you don't like chocolate then you can omit it and make plain mint ice cream and add a few drops of green food colouring, you could also try experimenting with other 'flavours' of mint.


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