Herb Garden

Highly fragrant Indian Mint blooms from spring to summer By Veronica Sliva

As I was browsing the plant racks outside a little convenience store in my neighbourhood, my eye caught a plant new to me. It looked a little like mint, but with shiny, slightly fleshier leaves and small white flowers along the length of a trailing stem…attractive enough for a second look. When I brushed a leaf, the fragrance was captivating…minty for sure, but sweeter somehow.

The plant tag said Indian Mint but had no further details. I just had to buy it of course (a bargain at $2.49 for a 10 cm (4 inch) pot) and off I went to find out more. It turns out that the plant’s current botanical name is Clinopodium douglasii, though in the not-too-distant past it was called Satureja douglasii and will also be found under that name.

In the 1770s Spanish missionaries called this California native Yerba Buena meaning “good herb”. It was so abundant they named the town of Yerba Buena after it. Apparently, Spanish senoritas in Old California draped the hems of their ball gowns with swags of Yerba Buena to create a fetching fragrance for an evening of dancing.

Also known as Oregon Tea, the plant overwinters as far north as British Columbia, but in our climate, it is an annual.

Plant Characteristics

• Scalloped bright green leaves appear oppositely on trailing stems that grow to 10 cm (4 inch) high

• Produces small tubular white flowers along the stem

• Creeping habit makes it a good ground cover under trees — a single plant may cover up to 2 metres (6 feet)

•Trailing stems are excellent in hanging baskets, window boxes, or cascading over walls

• Highly fragrant

• Blooms from spring to summer.

Cultivation

• Prefers moist conditions in part shade but can take some sun

• Once established is drought tolerant

• Easily controlled by pinching it back.

Propagation

• Roots along the stems, not by rhizomes and also by seed.

Uses

• Can be used the way you would use any mint

Indian Mint Tea

Indian Mint Tea

The best way to enjoy Indian Mint’s bright citrusy/minty flavour is in a simple tea.

1 cup of Indian mint leaves (chamomile or lemon balm can be added). The flowers can be used, too. 6 cups boiling water

Bruise or lightly crush the leaves and place them in a teapot.

Pour boiling water over the leaves and steep for several minutes. The longer you allow the tea to steep, the stronger the taste will be. Sweeten if desired. In summer, for a refreshing beverage, chill the tea with ice cubes or refrigerate. To serve, garnish with a sprig of the Indian Mint. For an extra kick add a splash of your favourite spirit such as bourbon, rum or vodka.

• Leaves make a lovely citrusy, minty tea – sweeten to taste – enjoy hot or cold

• Native Americans used it as a remedy for indigestion, colds and arthritic pain

• Said to alleviate headaches and the pain of childbirth.