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Mentha piperita white peppermint is a native of Europe, but has been naturalised worldwide. This hardy perennial is essentially a culinary herb used in sauces to complement meats (mint sauce with lamb), soups, salads, vegetable dishes, sweet dishes and drinks. The fresh menthol taste of peppermint makes it an excellent choice for culinary use, especially for peppermint tea and to flavour ice cream, sorbets and drinks, and the very dark brown oval pointed leaves are an attractive variation on the traditional peppermint.
Mint will thrive anywhere, preferring moist partly shady areas, and are easy to grow from cuttings or replanting of runners. To control spread, this herb should be planted in sunken bottomless containers and kept well watered to ensure good leaf production.
Peppermint will produce small white flower spikes in summer, and grow 45cm tall.