Peppermint
Menthe poivrée
| Latin name | Mentha × piperita |
|---|---|
| Family | Tea & infusions |
| Origin | Sterile hybrid, cultivated |
| Season (France) | May – September |
| Flavour | Fresh · Pungent · Herbal |
| Typical price (France) | 25–50 €/kg |
What it is
It is a sterile cross of watermint and spearmint, so every plant is a cutting of a cutting; the Mitcham clone grown in Surrey from the 1750s is still the reference for oil quality. Its dominant compound, menthol, acts on the cold receptor — the chill is a nerve signal, not a temperature.
In the kitchen
Never boil it: menthol is volatile and above 85 °C you drive off the cold note and keep the bitter herb. It does not stand in for garden mint, which is carvone-led and sweet — swap one for the other in a chocolate and you have made a different confection.
Goes with
Dark chocolate Lamb Pea Cucumber Strawberry Cream
In season alongside
Cilantro / Coriander Lovage Basil Chives Epazote Garlic chives
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