he plant reaches up to 60 cm in height. Its branched, strong stems are decorated with intensely aromatic leaves. The leaves are oval, pale green , with intricately denticulated edges and slightly wrinkled laminas. The most valuable herb and seasoning material comes from leaves that are harvested before the plants start to bloom at the beginning of summer. Fresh leaves can be added to cold drinks and desserts, dried foliage can be brewed for tranquilizing infusions that are also indispensible in stomach upsets.
“Garden”, “common”, “lamb” or “mackerel” mint, as this plant is also called, needs a well-lighted, yet not fully exposed to sun. It develops well in moderately moist soil rich in organic matter. The soil should also have a neutral or slightly alkaline reaction. This plant is winter-resistant, vigorous and can be bred through cuttings.