Mentha spicata var. crispa ‘Moroccan’ (Moroccan Mint)

Mentha spicata var. crispa ‘Moroccan’, also known as Moroccan Mint, is an aromatic perennial boasting bright green, crinkled leaves with a strong, sweet, refreshing flavor. It is considered a sweeter and milder version of spearmint, with a subtle sweetness that balances the minty flavor. Spikes of tiny, white flowers are borne above the foliage in summer. Moroccan Mint spreads by creeping rhizomes to form an extensive colony. It is known for its strong, sweet mint flavor and is commonly used in Moroccan cuisine, especially for making traditional Moroccan mint tea. In addition to its culinary uses, Mentha ‘Moroccan’ is also valued for its aromatic qualities. It is sometimes used in herbal remedies for digestive issues and as a refreshing scent in potpourri and other aromatic products.

Moroccan Mint Culinary Uses

Moroccan Mint is a type of mint tea that is widely consumed in Morocco. In addition to being a popular drink, Moroccan Mint is also used in cooking to add flavor to dishes such as stews, soups, and salads. It is also used to make mint jelly, mint sauce, and mint tea syrup, used as condiments or flavorings in cooking. The leaves are typically used fresh or dried and can be added to various dishes to enhance the flavor. The fresh leaves are sometimes added to cocktails and other beverages for a refreshing and flavorful touch.

Growing Moroccan Mint

• Grows up to 24 in. tall and wide (60 cm).
• Performs best in rich, moist soils in full sun or partial shade. Moroccan Mint, however, adapts to a wide range of soils except dry ones.
• This aromatic herb can be used as a garden specimen, ground cover, in herbs and kitchen gardens, and in vegetable gardens.
• It is a vigorous grower that will spread all over the place and could become invasive. You can plant it in raised beds, pots, or containers to keep it within bounds.
• You can also grow the plants indoors for fresh leaves throughout the winter.
• Moroccan Mint is extremely easy to grow and relatively low maintenance.
• Mulch lightly to retain moisture and keep the leaves clean.
• No serious pest or disease issues. Check out for leafhoppers, caterpillars, powdery mildew, or mint rust.
• Mint is deer and rabbit resistant and toxic to cats, dogs, and horses if ingested. Fresh or dried leaves of Mints repel mice and rats.
• Mint may cause allergic reactions in some people.
• Cut back after flowering.
• Propagate by division in spring and fall.
• Find where this species is invasive in the United States.

Companion Planting

Mint is an excellent companion plant.

• Mint repels Pests: Mint has a strong scent that can deter pests such as aphids, black flies, cabbage moths, cabbageworms, cabbage maggots, flea beetles, squash bugs, whiteflies, and ants.
• Mint improves Growth: Mint is said to enhance the growth of other plants by improving soil quality and releasing beneficial compounds into the soil.
• Mint attracts Beneficial Insects: Mint flowers are a source of nectar for beneficial insects such as bees, butterflies, hoverflies, and predatory wasps, which help pollinate nearby plants or prey on garden pests.

Do not plant Mint in the ground near your vegetables in order to prevent it from taking over your vegetable crops. Use Mint foliage as mulch or keep it in pots.

Find here the list of best and worst companion plants for Mints

Harvesting and Storing Mint

Mint is best harvested just before the plant starts to flower when the essential oils and flavor are at their peak. Here are some tips for harvesting mint:

• Pruning: Harvest only the young leaves, as they are more flavorful than the mature ones. Cut the stem tips of the plant back to about 2-3 inches (5-7 cm) from the ground using sharp scissors or pruning shears.
• Timing: Harvest mint in the morning after the dew has dried but before the heat of the day.
• Frequency: Regular harvesting will encourage new growth and keep the plant healthy and productive.
• Drying: To dry mint, tie the stems together in bunches and hang them upside down in a warm, dry place with good air circulation. Once the leaves are dry and crumbly, crumble them into a jar and store them in a cool, dark place.
• Freezing: Another option is to freeze mint leaves by placing them in a single layer on a baking sheet and putting them in the freezer. Once frozen, transfer the leaves to a freezer bag or container and store them in the freezer.