Lemon Mint (Mentha citrata) From a culinary perspective, the ‘mint’ part of the name is a little misleading. It has almost no mint flavor and is a wonderful, light and sweet citrus flavored leaf. It also has an excellent texture which can be used to advantage in salads; it is hard to use too much.
I have made a particularly successful dish, serving this on top of chipotle fried beans, blanched sumac shoots and a wild salad dressed with a garlicky dressing: a bombardment of your senses, your palate will afterwards be singing.
It is also great to cold-infuse the leaves to make a delicious and refreshing drink. Put a small handful of the leaves into a jar and fill the jar with water. Leave in the fridge overnight or longer if you can wait. Strain and sweeten to your preference then serve over ice. This can be stored in the fridge for a few days.