Native River Mint (Mentha australis) is a relative of more common mints such as peppermint and spearmint, exhibiting a smaller and more delicate plant structure. It can be found in most regions of Australia, usually in moist forests, around rivers and damp shaded locations.

Amongst Aboriginal culture River Mint was used as a flavourful bushfood and medicinal herb as well as a repellent against insects and rhodents. When boiled in water it was used to relieve coughs and colds. Early settlers also discovered that using the leaves in a tea provided an effective treatment for fevers, headaches, digestive problems and other medical ailments. The essential oil in the leaves is antiseptic, though it is toxic in large doses and can cause abortion.

The leaves are harvested as the plant comes into flower and can be dried for later use.

Image source: image one, image two, image three.

As displayed with all mint species, River Mint has been shown to provide powerful medicinal properties and is thought to help improve overall general wellbeing.

Health benefits include carminative properties, particularly helpful in easing the stomach and providing relief to esophageal pressure and heartburn. The natural antiseptic properties of the oil assist with treatment of fever and relief of congestion.

Nutritional content per 100g: energy 170kJ, Fat <0.2g, Saturated Fat <0.1g, complex carbohydrates 3.0g, protein 4.1g, sugars 0.5g, sodium 96mg

Reference: Rural Industries Research and Development Corporation
Nutritional Data for Australian Native Foods – October 2012

FLAVOUR: 

A Subtle Australian Native Herb with the taste of spearmint and pepper.

PALATE: 

Provides a fresh mint flavour , either fresh or milled, to sauces, salads, dressings, dips, roasts, teas, desserts, cocktails and water infusions. Perfect accompaniment to lamb or seafood.

AROMA:

Similar to other mint varieties featuring a subtle aroma of spearmint and pepper

The delicate spearmint flavour lends the River Mint to being a perfect substitute for other types of mints and is an ideal addition to the Australian native herb garden.

Use as an uplifting, refreshing hot or cold tea or add to jellies, desserts, dressings or sauces. Combine with Davidson Plum in a calming hot tea to ease congestion.

Makes a delicious addition to desserts and baking such as choc-fudge brownies as well as adding the perfect flavour to lamb mint sauce or a refreshing sorbet.

Provenance

Native River Mint (Mentha australis) is a relative of more common mints such as peppermint and spearmint, exhibiting a smaller and more delicate plant structure. It can be found in most regions of Australia, usually in moist forests, around rivers and damp shaded locations.

Amongst Aboriginal culture River Mint was used as a flavourful bushfood and medicinal herb as well as a repellent against insects and rhodents. When boiled in water it was used to relieve coughs and colds. Early settlers also discovered that using the leaves in a tea provided an effective treatment for fevers, headaches, digestive problems and other medical ailments. The essential oil in the leaves is antiseptic, though it is toxic in large doses and can cause abortion.

The leaves are harvested as the plant comes into flower and can be dried for later use.

Image source: image one, image two, image three.
Health Benefits

As displayed with all mint species, River Mint has been shown to provide powerful medicinal properties and is thought to help improve overall general wellbeing.

Health benefits include carminative properties, particularly helpful in easing the stomach and providing relief to esophageal pressure and heartburn. The natural antiseptic properties of the oil assist with treatment of fever and relief of congestion.

Nutritional content per 100g: energy 170kJ, Fat <0.2g, Saturated Fat <0.1g, complex carbohydrates 3.0g, protein 4.1g, sugars 0.5g, sodium 96mg

Reference: Rural Industries Research and Development Corporation
Nutritional Data for Australian Native Foods – October 2012
Taste & Smell

FLAVOUR: 

A Subtle Australian Native Herb with the taste of spearmint and pepper.

PALATE: 

Provides a fresh mint flavour , either fresh or milled, to sauces, salads, dressings, dips, roasts, teas, desserts, cocktails and water infusions. Perfect accompaniment to lamb or seafood.

AROMA:

Similar to other mint varieties featuring a subtle aroma of spearmint and pepper

Food Uses

The delicate spearmint flavour lends the River Mint to being a perfect substitute for other types of mints and is an ideal addition to the Australian native herb garden.

Use as an uplifting, refreshing hot or cold tea or add to jellies, desserts, dressings or sauces. Combine with Davidson Plum in a calming hot tea to ease congestion.

Makes a delicious addition to desserts and baking such as choc-fudge brownies as well as adding the perfect flavour to lamb mint sauce or a refreshing sorbet.