Mentha Australis is the native Australian mint, a close relative of peppermint and spearmint.
A rambling bush with scented leaves and small white and lilac flowers,
it’s low maintenance and great for those damp areas of your garden.
Traditionally used by Aboriginals to flavour food, and for medicinal purposes such as coughs and colds, it can also be rubbed on the skin as an insect repellent.
Take your pick – have it on lamb roast, as a mint tea, or sniff crushed leaves for a headache.
A fresh exotic mint that does well in sauces and salads.
Can be eaten fresh or dried.
Flourishes in summer in wet environments, particularly along riverbanks and creeks after flood and moist forests.
Great for that damp part of your garden, as it hates drying out, so use lots of organic matter in drier areas.
It can get straggly but responds well to pruning when mature.
It does have a suckering habit, so a growing in a pot can keep it in check.
A lovely bunch of recipes at http://www.baag.com.au/river-mint/, for river mint dressing, mint cooler, and mint and macadamia slice.
http://bushtuckerrecipes.com/at_the_aussie_table/ingredients/river-mint/ has minted macadamia paste and native spice mix.
Leaf Size: Small
FunctionsBush Tucker: Yes
Edible Flower: No
Uses: Herb, Fruit, Salad, Tea, Medicinal, Cocktail
Fire Retardant: Unknown
GrowingClimate Zone: Tropical, Subtropical, Warm Temperate, Cold Temperate
Planting Season: Spring, Autumn
Harvesting Season: Spring, Summer, Autumn, Winter
Sun/Shade: Full Sun
Frost Tolerant: A Little
Time to Maturity: 1-2yrs
Watering Preference: High