Round leaf mint is a strongly aromatic herb, native to the moderate, cooler areas of South-Eastern Australia. With earthier tones, less sweetness and a slightly citric tang, round leaf mint is a superior native substitute for common oregano. Used traditionally as a medicinal herb for treating headaches and colds, it is more commonly used today as a culinary herb.
Round leaf mint (also known as Prostanthera Rotundifolia) grows wild in moderate regions of South Australia, New South Wales, Victoria and to a lesser extent in Tasmania.
Flowering is in spring when the plants become covered with blooms.
The aromatic oils found in round leaf mint were used medicinally by the Indigenous Australians as a treatment for headaches and colds.
Download The Australian Superfood Co provenance map here.
Flavour:
A fresh, aromatic flavour and aroma with earthy mint and botanical eucalyptus notes.
Palate:
Refreshing, botanical mint and eucalyptus notes, with lingering hints of menthol.
Aroma:
Strong, refreshing and herbaceous menthol aroma, with earthy citric and eucalyptus notes.
It’s less sweet in flavour than common oregano and mint with earthy tones and a slightly aromatic citrus tang. Use it to add flavour in salads, savoury meat dishes and sauces, or steep in hot water to make a fragrant herbal tisane.
Use round leaf mint instead of traditional mint in both sweet and savoury dishes. It’s great on anything that requires a strong minty flavour and makes a delicious mint sauce or jelly to complement a Sunday lamb roast.
Mix a little with yoghurt to make a minty yoghurt dressing to accompany an Indian curry or steep in hot water with green or black tea to make a refreshing herbal tea. Its minty notes impart a crisp, herbaceous flavour to dressings, marinades, soups, syrups, glazes, cakes and biscuits. It’s also perfect for flavouring jams, preserves and sauces.
Round leaf mint pairs well with cream-based desserts, chocolate, and ice cream and complements a variety of fruit such as apple, pear, citrus, mango and pineapple.
Round leaf mint lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila. It also adds a refreshing minty taste to soda, tonic, mineral waters and lemonade.
Round leaf mint (also known as Prostanthera Rotundifolia) grows wild in moderate regions of South Australia, New South Wales, Victoria and to a lesser extent in Tasmania.
Flowering is in spring when the plants become covered with blooms.
The aromatic oils found in round leaf mint were used medicinally by the Indigenous Australians as a treatment for headaches and colds.
Download The Australian Superfood Co provenance map here.
Flavour:
A fresh, aromatic flavour and aroma with earthy mint and botanical eucalyptus notes.
Palate:
Refreshing, botanical mint and eucalyptus notes, with lingering hints of menthol.
Aroma:
Strong, refreshing and herbaceous menthol aroma, with earthy citric and eucalyptus notes.
It’s less sweet in flavour than common oregano and mint with earthy tones and a slightly aromatic citrus tang. Use it to add flavour in salads, savoury meat dishes and sauces, or steep in hot water to make a fragrant herbal tisane.
Use round leaf mint instead of traditional mint in both sweet and savoury dishes. It’s great on anything that requires a strong minty flavour and makes a delicious mint sauce or jelly to complement a Sunday lamb roast.
Mix a little with yoghurt to make a minty yoghurt dressing to accompany an Indian curry or steep in hot water with green or black tea to make a refreshing herbal tea. Its minty notes impart a crisp, herbaceous flavour to dressings, marinades, soups, syrups, glazes, cakes and biscuits. It’s also perfect for flavouring jams, preserves and sauces.
Round leaf mint pairs well with cream-based desserts, chocolate, and ice cream and complements a variety of fruit such as apple, pear, citrus, mango and pineapple.
Round leaf mint lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila. It also adds a refreshing minty taste to soda, tonic, mineral waters and lemonade.
