Moroccan mint is a variety of spearmint that has specifically been used across north Africa in the making of Moroccan tea – a mixture of mint leaves, green tea, and generous amounts of sugar. This beverage is popular in Arabic nations and often takes on a ceremonial purpose, especially when the tea is made for guests. The aroma and taste of the plant is sweet and minty, and it produces lavender to lilac flowers in mid- to late-Summer that are edible. It’s a great mint variety to use culinarily for other purposes, in Greek salads, sauces, vegetable dishes, and couscous.
Hardiness: Frost Hardy, but dies back in the Winter
Habit: Spreading herbaceous perennial that dies back in the Winter
Light: Full Sun to Partial Shade
Soil: Rich well-draining soil
Origin: Europe and Southern temperate Asia
Additional Characteristics: Edible Flower