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)