Peppermint Leaves Mentholated Herb Ideal for Bakery Pastry and as Garnish 0.5 oz.

Peppermint is one of the most popular mint varieties, revered for its strong, refreshing menthol flavor. In fact, peppermint’s menthol content is 40%. Spearmint, its closest relative, has just .05% menthol content. The herb’s bold, minty taste is a natural complement for sweet dishes, especially chocolate. And it melds perfectly with creamy desserts like ice cream and custard. Dried peppermint is also a popular choice in tea blends. Although peppermint isn’t as widely used in savory dishes as spearmint, the dried herb adds a fresh mint flavor to many Middle Eastern dishes. Peppermint is a shade-loving herb that enjoys moist soils. The plant grows in small bunches, and typically reaches about 12 inches in height. The plant grows jagged-toothed, fuzzy leaves, with reddish stems. In spring, young shoots are typically cut and replanted, and the herb grows quickly throughout the spring. The leaves of the planted are harvested as soon as the plant begins to bolt. Typically, cultivated peppermint is more flavorful and has a higher oil content compared to wild mint. There are many different varietals of peppermint. Chocolate mint is widely used in confections, and it has a milder taste, without the bitter notes. Candymint, Cripsa and Lavender Mint are other popular varietals of peppermint. Morocco produces the most peppermint in the world – about 90% of all the mint produced worldwide each year. Yet, some of the best peppermint comes from the Pacific Northwest. Our peppermint is grown in the fertile Snake River Valley of Idaho, USA. The region's mountainous climate provides ideal growing conditions for the herb. And the Snake River Valley's fertile soils and cool temperature consistently produce some of the most flavorful peppermint, with a high menthol content and spicy, bitter flavor.