Wild Mint
Mentha canadensis — Lamiaceae
Italiano: Menta selvatica — Hakka
Description
Wild Mint (Mentha canadensis) belongs to the Lamiaceae family and is native to Asia. It thrives in Stream banks, Wet meadows, Ditch edges environments across regions including China, Japan, Korea, Eastern Asia. Botanically, Wild Mint is aromatic mint tea cooking. Asian cuisine. Digestive herb.. It is also known locally as Hakka. The edible parts include Leaves, Flowers. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June and May. Nutritionally, Wild Mint stands out for its Calcium (200.0mg, 15% DV), Vitamin C (10.0mg, 11% DV) and Iron (1.2mg, 7% DV). It also provides 0.0g protein and 0.0g dietary fiber per 100g serving. In the kitchen, Wild Mint offers a Cool mint fresh flavor profile. Tea cooking raw garnish. Common culinary applications include tea, cooking herb, raw. Popular preparations include Wild mint tea, Sauteed greens with garlic, Wild green pesto, Leafy green soup. For storage, dried 12mo Fresh 3d. Safety note: No toxicity. Antinutrient content is menthol essential oils. Safe lookalike species include Cultivated mint. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Wild mint tea
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: tea, cooking herb, raw Storage: Dried 12mo Fresh 3d
Recipes
- Wild mint tea
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Stir-fried Wild Mint
- Wild Mint tempura
- Wild Mint and tofu soup
