Mint Common Mentha cordifolia  

Type and habit: Spreading perennial herb, 300-600mm x indefinite. With rippled, broad, rounded leaves.
Cultivation: Easy to grow it loves moist semi shaded positions and often needs to be contained to stop spreading
Culinary Uses: Mint has a very refreshing, aromatic smell and taste and aids digestion and nausea. Traditional in a sauce or jelly for roast meat, you can make tea from the fresh leaves and stems, which you steep in boiling water for five minutes. Alternatively, in late summer pick stems for drying – either hang them in bunches in a cool airy place or layer them on a tray to dry. When the stems are dry and papery, crush them and store in an airtight container.
Mint goes with: carrots, chick peas, cucumbers, lamb. lemons, limes, melons, parsley, peas, pork, potatoes, prawns, rice noodles, tea, tomatoes, yoghurt.