Basilicum mint

Basil mint offers the freshness of mint with an unexpectedly basil-like, herbal fragrance. Its green leaves give this named mint a different kitchen role from strongly menthol-scented peppermint. It is a perennial herb for gardeners who enjoy comparing aromas as much as collecting plant names.

Young leaves can be finely chopped into a tomato dressing or added to a fresh Mediterranean-style sauce. A few bruised shoot tips also make a fragrant addition to water with lemon. Use a small amount first, then adjust to the dish: its attraction is the combination of mint freshness and a more savoury aromatic note.

Plant in spring or autumn in fertile, moisture-retentive soil, in sun or partial shade. Water during dry spells, especially when grown in a container. Mints spread through underground runners, so give this one its own roomy pot if you want to keep neighbouring herbs separate. Harvest young tips regularly and cut back after flowering to encourage a new flush of tender foliage. Avoid a permanently waterlogged root ball.