Swiss Mint

Description

Immerse yourself in the robust, highland charm of Swiss Mint, a hardy and distinctive peppermint cultivar that evokes the crisp air and herbal clarity of the Alpine countryside. With a strong peppermint aroma—less sweet than some of its cousins and occasionally verging on pungent—this mint is well suited for mint sauce, herbal teas, and is traditionally used in the manufacture of Swiss sweets and candies.

This variety is a vigorous and tenacious grower, often reaching up to three feet (90 cm) in height. Its dull green to purple, toothed lanceolate leaves, with rounded bases, sit atop square stems that support striking purple inflorescences. These bloom in rounded terminal spikes, adorned with fluffy, pubescent bracts, giving the flowering tops a soft, silvery-lavender appearance that stands out in any herb garden.

What sets Swiss Mint apart is not only its cold hardiness—persisting longer into winter than most mints and appearing earlier in spring—but also its invasive nature, making it a great ground cover in herb beds, though best contained in pots to prevent spread.

There is considerable nomenclatural confusion surrounding this variety. Though sometimes sold under the name Mentha × piperita ‘Swiss’, it is frequently confused with Mentha × piperita f. citrata ‘Swiss Ricola’, and has historically been grouped with other elusive cultivars like Mentha × piperita ‘Thüringer’ (I think this could be my Thuringian Mint – they certainly look and smell similar). Notably, Richter’s ‘Swiss’ peppermint does not match this plant in habit or appearance, further muddying the classification.

Whether you’re cultivating it for its culinary versatility, medicinal potential, or bold visual presence, Swiss Mint brings both tradition and tenacity to the garden—along with a dash of alpine intrigue.