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Black Peppermint
Black Peppermint is a naturally occurring hybrid from a cross between Water Mint (Mentha aquatica) and Spearmint (Mentha spicata.)
It is stronger tasting than regular peppermint.
It is a perennial, growing 1 to 2 feet (30 to 60 cm) tall, with red stems and dark green leaves tinged with purple.
It needs moist soil to grow in.
It can be used raw in salads or as a garnish, or in cooking.
Dried leaves can be used for tea.
Black Peppermint has a higher oil yield than any other mint, so it is used commercially for distilling peppermint oil from, though its oil is not considered as good quality as peppermint oil which has more menthol.
Nutrition
Black Peppermint is used in folk medicines, though there are advisories against its use by pregnant women. It is considered stronger in active ingredients than white peppermint.
Other entries for Mint
Alpine Mint, Apple Mint, Banana Mint, Basil Mint, Bergamot Mint, Bergamot, Black Peppermint, Blue Balsam Mint, Bowles Mint, Chocolate Mint, Corn Mint, Corsican Mint, Curly Mint, Egyptian Mint, Ginger Mint, Habak Mint, Hairy Mint, Horse Mint, Huacatay Mint, Kentucky Colonel Mint, Korean Mint, Moroccan Mint, Pennyroyal, Peppermint, Pineapple Mint, Red Stemmed Mint, River Mint, Roman Mint, Spearmint, Water Mint, White Peppermint, Yerba Buena
Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Herbed Vinegars, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi
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