Botanical Name Mentha × piperita

Common Name Peppermint

Plant Type Herbaceous perennial

Mature Size 1-2 ft. wide, 1-2 ft. tall

Sun Exposure Full sun

Soil Type Adaptable except extremely dry

Soil pH Adaptable

Bloom Time July to August

Flower Color Pink

Hardiness Zones 5-9

Native Area Europe

Botanical Name Spearmint

Common Name Mentha spicata

Plant Type Herbaceous Perennial

Mature Size 18-36 inches

Sun Exposure Full Sun- Part Shade

Soil Type Well-draining, rich, moist soil

Soil pH Neutral

Bloom Time Summer

Flower Color Lavender

Hardiness Zones Zones 4 - 10, USA

Native Area Europe and Asia

Lemon balm (Melissa officinalis) is an herb from the mint family. The leaves, which have a mild lemon aroma, are used to make medicine and flavor foods. Lemon balm contains chemicals that seem to have a sedative and calming effect. It might also reduce the growth of some viruses and bacteria.

What Does Lemon Balm Taste Like? This aromatic member of the mint family has a bright, citrusy taste that brings together the acidity of lemon with subtle hints of mint. Both the stems and fresh leaves of lemon balm have a subtly sweet flavor and can be used in food preparation and medicine.

Salvia hispanica, commonly known as chia (/ˈtʃiːə/), is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala.

Chia seeds have a mild, nutty flavor that works well to complement both sweet and savory dishes. They're very subtle in their taste, though some find the taste to be similar to a poppy seed or an alfalfa sprout.

It's a hardy perennial down to zone 7, but can be grown as an annual just about everywhere else. The leaves from this plant have a sweet anise like flavour, and they make an excellent tea or tonic.

Mint is a very hardy perennial with a strong scent. Pick freely for use in salads, jellies and teas. Mint has a tendency to overpower the garden if not kept in check. This perennial herb is hardy to Zone 3.

Latin Name: Mentha spicata

Seed Type: Open Pollinate

Product Weight: 70 milligrams / Approximately 500-600 seeds

Plant Type: Herb

Flavor: Cool and refreshing mint

Days to Harvest: 85 to 90 days

Days to Seed Germination: 7 to 16 days

Seed Planting Depth: 3 mm (1/8")

Row Spacing: 40 cm (16")

Plant Spacing: 40 cm (16")

Growing Height: 30-60 cm (12-24")

Best Container Size: 12"+

Planting Instructions: Start seed indoors 6-8 weeks prior to last spring frost. Harvest leaves as needed.

Suggestions: Mint has a tendency to overpower the garden if not kept in check. Cut the bottom from a container, place the container in a hole in the garden, fill with soil and plant the mint inside the container.

Preparation Ideas: This versatile herb can be used in meat dishes, potato dishes, iced drinks or iced cream to name a few.

Widely used herb from northern india and China. 

Often used to dye ginger and plums (umeboshi). Perfect for providing color to food and drinks and adds a minty aroma.

Red shiso (Akajiso) is a vibrant, aromatic herb from the mint family with deep ruby-purple leaves, known for its unique flavor blending basil, mint, anise, and citrus notes, used widely in East Asian cooking to color and flavor pickles (like umeboshi), drinks, and sushi, offering a fresh, slightly spicy taste with a crisp texture. 

Leaves: Deep purple, often with frilled edges, resembling nettle leaves but safe to touch.

Scent: Strong, fragrant, with hints of mint, basil, and sometimes cinnamon or clove. 

A complex blend: minty, basil-like, spicy, and slightly citrusy.

Milder and more basil-forward than green shiso. 

Coloring: Infuses liquids and foods with a bright red hue, especially with umeboshi (pickled plums) and their brine (umezu).

Flavoring: Used in sweet red juices, fermented pickles (shibazuke), sushi wraps, salads, and furikake (rice seasoning).

Garnish: Tender leaves and flower spikes (hojiso) can be used fresh or tempura-fried. 

Red Perilla, Purple Shiso, Beefsteak Plant, Red Mint, Chinese Basil (Perilla frutescens var. crispa). 

Scientific Name: Tagetes minuta

Appearance: Unlike the short, bushy garden marigolds you might know, Huacatay is a leggy, upright herb that can grow between 4 to 6 feet (1.2–2 meters) tall.

Leaves: The leaves are long, slender, and serrated (jagged) with a deep, glossy green color. They contain numerous oil glands that release a potent scent when brushed or crushed.

Flowers: It produces very small, inconspicuous pale yellow or green flowers that grow in clusters at the top of the stems.

The flavor is incredibly complex and difficult to replicate with a single substitute. It is often described as a bold fusion of:

Spearmint & Basil: For sweetness and herbal freshness.

Tarragon: Providing a subtle anise or licorice-like finish.

Lime/Citrus: Giving it a bright, zingy punch.

Earthy/Pungent: It has a resinous depth that is much stronger than common garden mint.

In Peru, this herb is rarely used as a garnish; it is almost always ground into a thick, vibrant green paste.

Ocopa: The most famous use of Black Mint. It’s a creamy, spicy sauce made with Huacatay, peanuts, cheese, and crackers, served over boiled potatoes.

Pollo a la Brasa: It is a key ingredient in the marinade for Peruvian rotisserie chicken.

Pachamanca: A traditional Andean feast cooked underground, where Huacatay is used to season the meats and tubers.

Medicinal Tea: It is commonly brewed as a tea to aid digestion, relieve stomach cramps, or treat respiratory issues.