Joanne Howdle: A hint of mint has cleansing properties
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Beautiful Botanicals by Joanne Howdle
Apple mint (Mentha suaveolens) is a vigorous, herbaceous perennial flowering plant in the Lamiaceae family, that also includes many other important aromatic cooking herbs, such as basil, oregano, rosemary, sage and water mint.
Apple mint grows to between 40and 100 centimetres tall, making it one of the tallest varieties of mint.
The botanical is also known as ‘woolly mint’ or ‘round-leafed’ mint as the stem and leaves of apple mint are covered in fine woolly hairs.
The flowers of apple mint appear in terminal spikes that are about 4-9cm in length and comprise several whorls of white to pale pink blooms.
Apple mint imparts a scent, which is a cross between mint and apples. The flavour of apple mint is more subtle than many mints, making it ideal for use in cooking.
It is native to southern and western Europe including the Mediterranean region and is naturalised in central and northern parts of Europe. Apple mint is known for attracting bees and other pollinators as it has nectar/pollen-rich flowers.
The genus name Mentha comes from Ancient Greece. In Greek mythology, Minthe was a naiad nymph – a female spirit, who presided over brooks, fountains, springs, streams, wells and other bodies of fresh water.
Minthe was associated with the River Cocytus – the River of Lamentation/Wailing in the Greek underworld. Minthe became the Mistress of Hades, Greek God of the Dead and King of the Underworld, and in a fit of jealous rage, she was transformed into a mint plant by either Hades’ wife Persephone or his mother-in-law Demeter.
In Ancient Greece, apple mint which is rich in essential oils that have antiseptic properties, was used to clean tables and added to a bath to help rejuvenate the body. In the Medieval period, apple mint was commonly utilised as an aromatic strewing herb to deter pests in castles, houses, markets and monasteries.
The botanical was also grown as a medicinal herb in monastery gardens as monks used apple mint leaves for a variety of purposes including as a cure for epileptic fits.
When drunk as a tea or tincture, the botanical was considered refreshing for the brain. The crushed leaves of the botanical were also used to eliminate the pain caused by bee stings, wasp stings and other insect bites as they bring about a cooling effect on the affected part of the body.
In the past, apple mint flowers were also used to make a tincture or tea which was thought to promote digestion and used as a cure for many ailments including stomach and intestinal problems. The powered leaves of the botanical were also used to whiten teeth, whilst the essential oil extracted from apple mint leaves was used to cure acne, asthma, colic, colds, cramp and flu.
Today apple mint is a popular garden herb and is often planted alongside broccoli, cabbage, peas and tomatoes to improve their flavour. The leaves of the botanical have a fruity fragrance and taste and work best in fresh, uncooked preparations.
Whole or chopped apple mint leaves can be used to make ice lollies and sorbets and added to ice cubes. The leaves can also be used to make sauces or herb rubs for lamb, poultry and seafood. Apple mint is the preferred variety when making preserves for the iconic pairing of lamb and mint jelly.
Roughly chopped apple mint leaves can be added to chutney, salad dressings or brine when pickling. The leaves of the botanical can also be added to cocktails, mocktails, and tea. In gin production, apple mint is used to add brightness to the spirit.
- Joanne Howdle is interpretation and engagement manager at the multi-award-winning Dunnet Bay Distillers Ltd.
