Mint Moroccan

Mentha spicata var. crispa. The all round mint, goes with every dish that takes mint. Great raw as well as cooked. The best for Tzatziki. With a thicker leaf this is the best mint for dishes that are cooked in the oven, as the leaf breaks down slower, infusing more flavour. Great for mint tea mix with Lemon Verbena for a lemon-mint tea or with Black Peppermint for a wake up tea.