Moroccan Mint (Mentha spicata crispa 'Moroccan')

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Misc Culinary
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Area Exposed Windy Areas, Frost Pockets
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Mint, Moroccan - Mentha spicata crispa 'Moroccan'
Mentha spicata crispa 'Moroccan'

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Mentha spicata crispa Moroccan

Moroccan Mint is the best mint ( na'na in Moroccan Arabic) with which to make tea . It is a slightly tidier plant than common mint, although equally indestructible and every bit as invasive. Moroccan Mint has the pointed, bright green leaves with serrated edges that are typical of all members of the mint family. For lovers of mint tea this is an essential addition to the list we have of herbs for sale 

A herb garden staple

This is a mint that is best grown in a large pot as it sends out root runners out that will take over your herb bed. All mint is invasive, and needs to be treated as such. The leaves taste best before it has flowered so pick the leaves when needed and use them straightaway. They also freeze well. To extend the season, cut down mint plants before they flower to make them produce fresh young growth that you can carry on picking. Oddly, it seems that if you plant one type of mint next to another, they lose their individual scent and flavour so keep your mint plants separate.... If pot grown, it is best to pull the roots to pieces in early spring and repot healthy bits of root in fresh compost. Otherwise you end up with weedy, virus prone plants.


  • Height: to 60 cm
  • Spread: indefinite unless contained
  • Colour: bright green, pointed, serrated edge, mauve/purple flowers
  • Flowers: July-August
  • Uses: culinary, herb garden - good for cooking and tea
  • Spacing: 30 cm
  • Scent: spearmint
  • Habit: upright, vigorous
  • Life: hardy perennial

Mint Tea

Mint tea is actually made by steeping green tea with mint leaves. It is popular throughout North Africa, invariably offered to guests and visitors and Moroccans drink it several times throughout the day and evening.

Planting times for barerrot plant is November to April
Bareroot and potted - what' s the difference?

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