Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Mint Flowers along with all the Mint Flowers containing recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Mint Flowers as a major edible flower.

Mints, Mentha spp is a genus of about 25 species of perennial flowering plants in the Lamiaceae (mint) family that are native to Europe, Africa, Asia, Australia and North America that have long been cultivated as aromatic, culinary, herbs. During their long history of cultivation many hundreds of varieties have been selected for. Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, square , branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin. Leaf colours range from dark green and grey-green to purple, blue, and sometimes pale yellow. The flowers are produced in clusters ('verticils') on an erect spike, white to purple, the corolla two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a small, dry capsule containing one to four seeds. The most common and popular mints for cultivation are peppermint (Mentha × piperita), spearmint (Mentha spicata), and (more recently) apple mint (Mentha suaveolens).

Typically it's the fresh leaves of the mint that are used as a culinary herb. However, the flowers of many mint species are also edible, but have a milder flavour than the leaves and are used for making jellies, preserves, additions to salads and jellies.