Glacial mint (Mentha × piperita glacialis)!
In dialect 'fridda mint'; fresh and intensely balsamic aroma.
Want to know more? Here are some interesting facts:
Edible leaves; used for infusions, desserts and refreshing oils. Drinks, desserts, savoury dishes, pesto. Digestive, balsamic, tonic, antibacterial. Cultivation tips: prefers containment pots, drained soil, full sun or half shade. Ingredients for 15-17 meatballs 2 courgettes 4 tablespoons chickpea flour 2 sprigs fresh mint zest of 1 lemon to taste salt to taste EVO oil 3 Steps 1) Grate the courgettes Use a grater with large holes to chop the courgettes. 2) Prepare the mixture Season the courgettes with salt, chopped mint, lemon zest and mix everything together with the chickpea flour. 3) Cook the meatballs You can cook the meatballs in a frying pan with a little oil for 5-7 minutes or oil them, place them on the baking tray and bake them for 15 minutes at 180°C. The best time to harvest glacial mint, for a more intense aroma, is from June to September, during the flowering period, when the essential oils are most concentrated. However, the leaves can be harvested throughout the year, preferably in the morning. Main harvesting period : June and July are the ideal months, often referred to as 'balsamic time' because the high menthol content and low level of menthone give the best aroma. Flowering period : Flowering takes place from June to August, during which time the plant is particularly rich in essential oils. Annual harvesting : It is possible to harvest the leaves throughout the vegetative period, although the most fragrant are found in summer. Topping : To encourage more luxuriant growth and stimulate the production of new leaves, it is advisable to top the branches during the summer months, cutting off the tip just above a couple of leaves. Warning : If the branches have already flowered, it is better to prune them after flowering so as not to weaken the plant and to concentrate energy on the leaves.
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