Today is National Chocolate Mint Day and for gardeners that translates into the chocolate mint herb (Mentha x piperita forma citrata ‘Chocolate’). Mints are hardy perennials but they must be grown in containers. All mints will take over your garden if you plant them in the ground. These should be easy to find at your local garden center of if you have a friend who has the plant, ask for a cutting.
Chocolate mint has green, textured leaves and dark brown to purple stems. The leaves really do taste like chocolate mint. In my family, we make a syrup out of the leaves and pour it on fresh strawberries (see recipe below). We also put minced leaves in a store-bought brownie mix, chocolate cake, or chocolate chip cookie dough. The leaves are great for garnishing fruit salads, desserts, cakes, and cupcakes. They can be used fresh or dried for making tea, or adding to coffee or hot chocolate.
This is a great plant to have to make gifts. The stems root very easily in water so you can either pot up the rooted stems or just give cuttings to friends. We have given away pots of chocolate mint with recipe cards attached. Because the cost is minimal, pots of chocolate mint make great gifts for your children’s teachers.
Mints can be grown in dappled shade or morning sun and afternoon shade. If there is a dry period in the summer, make sure the container is receiving enough water. They grow to a few feet tall and flower in the summer. The small flowers attract beneficial insects, bees, and butterflies. Deer leave the plant alone.
Syrup
Put one cup of water and one cup of sugar in a small saucepan. Bring just to a boil and when the sugar dissolves, turn off the heat, and add a large handful of chocolate mint leaves. Bruise with a wooden spoon by smashing leaves against the side of the pot. Cover and let sit for 30 minutes. When cool, strain leaves out and pour syrup in glass jar. Store in fridge for up to 2 weeks.