chagrinvalleyherbsociety Doublemint is unusual because it has both peppermint (menthol) and spearmint (carvone) essential oils,
providing a subtle and more complex minty flavor.
Doublemint is a cross between Mentha arvensis and Mentha spicata.
It is named for Madalene Hill, a grower from Texas, who began growing this culinary mint in the 1950’s and worked to increase cultivation and use of this culinary mint. She and husband Jim owned Hilltop Herb Farm in Texas.
Red in cooler growing seasons.
The leaves of doublemint are opposite and glossy green. It grows to 24 to 30 inches tall.
As all mints, the plants spread through underground runners. Control the spread by growing in a pot or limited area.
Doublemint gum, originally of the Wrigley Company, is named for having double the amount of distilled peppermint oils, not this particular mint variety.
Grows best in full sun with moist, well-drained soil, though it will tolerate some shade.
Fertilize sparingly for the best flavor.
Cutting and using this plant (as with many herbs) will help it retain a bushy more compact habit.
The essential oils in mint are the highest when the plant is in full bloom.
Festival Hill Rosemary-Mint Jelly
This recipe was served at many Festival Hill functions.
5 tablespoons firmly packed rosemary leaves
5 tablespoons firmly packed doublemint (fresh, red-stemmed apple mint) or spearmint leaves
4 cups pineapple juice
6 tablespoons lemon juice
5 cups sugar
2 pouches liquid pectin
Combine herbs and part of the juice. Bring to a boil. Remove from heat and let steep 10-15 minutes. Strain and add the remaining juice. If needed, add more juice to make 4 cups total. Place juice in a heavy, large saucepan over high heat; add sugar and bring to a full rolling boil that cannot be stirred down. Add pectin quickly, continue stirring and heat again to full rolling boil. Boil hard for 1 minute. Remove from heat, stir, and skim off foam quickly. Pour jelly immediately into sterilized containers. Seal and process 5 minutes in hot water bath, according to jar manufacturer’s instructions. Let cool out of drafts and do not disturb for 24 hours. Yield: approximately 7-8 jars, ½ pint each.
Madalene Hill and Gwen Barclay
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