Vietnamese Name: Húng Cay
Common Culinary Name: Peppermint
Botanical Family & Name: Lamiaceae, Mentha Piperita
Vegetative Description: Simple, slightly toothed leaves, but slightly smoother than Spearmint.
Native Habitat & Ecology: Native to central, southern Europe & Asia
Tasting Note: A stronger, more bright mint taste than spearmint. Think “mint ice cream” flavor.
Culinary Uses: Eaten raw. Found on most common herb & salad plates. Used widely with spring rolls, salads, and almost anything family tradition dictates.
Medicinal Uses: Treatment for stomach ache & muscle relaxant. Popular flavoring for gum, toothpaste, ice cream & tea.
Propagation: Easily propagated by cuttings in water or soil with quickly spreading root runners. From seed produces a more tender leaf.
Other Names: Minze (German), Munt (Dutch)