The native mint is not related to the traditional mints and it has a more complex flavour- as well as mintiness it has an aromatic, slightly peppery flavour with just a hint of garlic. It’s a strong flavoured herb so err on the side of too little, rather than too much, as more can always be added.
Native mint is perfect with lamb, veal, pork and chicken and it makes a great mint sauce. You can add to dressings, sauces , pasta sauces and curries too. It works beautifully in desserts too. Add a scant ¼ teaspoon to a sponge or genoise mix for example.
Find these recipes for Native Mint in Juleigh’s book Wild Food:
Vietnamese style Chicken salad with Native Mint and Coriander
Fresh Green Pea and Native Mint Soup with Native Mint Yoghurt
Sweet Potato and Native Mint Ravioli with Burnt Butter Sauce
Native Mint and Garlic Butter
Roast Loin of Pork with Native Mint and Apple Stuffing and Scented Crackling
Native Mint and Mustard Lamb Fillets with Quandong and Peach Sauce
French Toast with Fetta Apple Onion and Native Mint
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