A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Mace, English (Achillea ageratum) P. Ht. 18".

Very pretty, aromatic herb for garden or patio pot. Fresh green foliage with cream flowers. Use for interesting flavour in soups, rice and potato salads.

 

Mallow, Musk (Malva moschata) P. Ht. 2’.  

A native plant with finely cut foliage. The papery pink flowers combine well with Lavenders and Hyssops in the herb garden. Occasionally the flowers are white. Medicinally,  the root may be used to produce a syrup to relieve coughs and chest infections.

 

Marigold, Pot (Calendula officinalis) A. Ht. 18”.

This is the old fashioned, single flowered form.  A cottage garden favourite. The petals can be dried and used as a substitute for saffron to colour cakes, custards and rice dishes. Marigold ointment used to soothe skin wounds.

 

Marjoram, Compact (Origanum vulgare compactum) P. Ht. 9”.

A neat and tiny marjoram with pink flowers.

 

Marjoram, Golden (Origanum aureum) P. Ht. 12”.

Gold leafed bushy plant for the front of a sunny border. Use the fragrant foliage in meat dishes and stuffings.

 

Marjoram, Golden Curled (Origanum aureum crispum) P. Ht. 12”.

Curled leaf Golden Marjoram. Colour is improved if grown in semi-shade.

 

Marjoram, Golden ‘Acorn Bank’ P. Ht. 18”.

Originating from Acorn Bank, the National Trust garden in Cumbria, this golden marjoram has very long, pointed leaves.

 

Marjoram, Gold Tipped P. Ht. 12”.

Very attractive with gold tipped leaves and white flowers. Trim in early summer to encourage neat growth and fresh variegated foliage.

 

Marjoram Pot. (Origanum onites) P. Ht 18”.

Forms a mound of leaves from which arise the reddish purple flower stems. Will layer itself. Use the leaves in pates and meat dishes.

 

Marjoram Sweet. (Origanum marjorana) H.H.P. Ht 12”.

Leaves impart a wonderfully sweet fragrance when crushed. Plant in a very sheltered position or give glass protection in winter. Use the leaves in roasts, barbecues and sausages.

 

Marshmallow (Althea officinalis) P. Ht. 3-4’.

Softly coloured herb with velvety grey-green leaves and delicate pink flowers. Grows wild in  marshes and wet meadows. The roots have important soothing, medicinal properties and can be made into the original marsh mallow lozenge to treat coughs and sore throats.

 

Meadowsweet (Filipendula ulmaria) P. Ht 3’.

Sadly, this beautiful native plant is becoming less common in East Anglia, due to its loss of natural habitat. The cream plumes of June flowers are sweetly fragrant. Once used as a strewing herb. Medicinal.

 

Mint, Apple (Mentha rotundiflora) P. Ht 2’.

Foliage has a strong scent of russet apples. Ideal for mint sauce or for floating on summer drinks. Attractive flowers. Invasive.

 

Mint, Banana (Mentha arvensis var.) P.

Asmall-leaved, spreading mint with the unmistakable
scent of banana flavouring. Afun addition to iced, summer drinks and milk shakes.

 

Mint, Basil P. Ht 2’.

A lush, aromatic mint with just a hint of basil scent.

 

Mint, Buddleia (Mentha longifolia) P. Ht. 2’.

A very beautiful mint grown for the very long spikes of mauve flowers (hence it’s name) and silvery-grey leaves. Less flavour than true culinary mints, but excellent for butterflies and for flower arranging.

 

Mint, Chocolate Peppermint. (Mentha x piperita) P. Ht 15”.

A very rich peppermint with attractive dark foliage. Compact growth makes it a good mint for growing in pots and containers.

 

Mint, Corsican (Mentha requienii) P. Ht. Low

A tiny, ground hugging mint often confused with ‘mind your own business’. Strong peppermint scent with minute mauve flowers. Favours a warm, damp site. Ideal for a scented mossy effect in paving stones around pots or in sink gardens.

 

Mint, Eau de Cologne. (Mentha citrata) P. Ht 2’.  

A vigorous grower producing strong over ground runners. Attractive dark foliage with a hint of bronze and purple. Very strong scent. Use to flavour sweet dishes such as jellies. Dry leaves for pot-pourri.

 

Mint, Ginger (Mentha gentilis) P. Ht 18”.

Golden variegated foliage with a warm scent. May be trimmed back occasionally to encourage fresh bright growth.

 

Mint, Grapefruit (Mentha x piperata citrata) P. Ht. 2’.  

Deeply veined, vigorous foliage with a sharp, mouth watering scent of grapefruit. Use for garnishing fruit cups and sweet dishes.

 

Mint, Indian (Satureja douglasii) P. Trailing.  

Not a true mint but a fascinating plant with round leaved, mint scented foliage which trails and trails! Dainty, white flowers over a long flowering period. Great fun in hanging baskets. Cut back in Autumn and keep warm and dry throughout the winter.

 

Mint, Lavender (Mentha x  citrata) P. Ht. 2’.

Sweetly scented grey-green foliage with a hint of lavender. Suitable for scenting pot-pourri etc and for adding a refreshing garnish to summer fruits and drinks.

 

Mint, Lemon (Mentha x piperata x citrata) P. Ht 18”.

The tangy mint and lemon scented leaves blend well with summer fruit salads, jellies and cordials. Also good for mint tea with a difference!

 

Mint, Lime (Mentha x piperata  citrata) P. Ht 2’.  

A vigorous mint with attractive bronze-green leaves. Has a sharp, fruity scent with a hint of lime. Add to fruit salads and summer drinks.

 

Mint, Moroccan (Mentha viridis) P. Ht 2’.

Similar to spearmint but more compact. The best variety for a fragrant mint tea.

 

Mint, Orange (Mentha x piperita citrata) P. Ht.2`. Abushy mint with a rich perfume of oil of orange. Use in sweet dishes.

 

Mint, Peppermint, Black (Mentha piperita) P. Ht. 2’.

Popular mint with very dark leaves and deep purple stems.

 

Mint, Peppermint Variegated (Mentha piperita variegata) P. Ht. 2’.  

A very attractive, dark leaved peppermint splashed with cream variegation.

 

Mint, Pineapple (Mentha rotoundifolia variegata) P. Ht 18”.

Striking plant with soft green and cream dappled foliage. Slightly fruity scent. Use leaves in summer drinks and salads.

 

Mint, Red (Mentha x smithiana) P. Ht. 2’.

A strong, healthy mint with dark leaves and red tinged stems. Good flavour and scent.

 

Mint, Silver (Mentha x longifolia) P. Ht. 2’.  

Similar to Buddleia Mint but with silver-green downy leaves.

 

Mint, Spearmint (Mentha viridis) P. Ht. 2’.

Also known as Green Mint. The classic mint for sauce, particularly with lamb.

 

Mint, Spearmint, Curled leafed (Mentha spicata crispum) P. Ht. 2’.    

An unusual form of Spearmint with curled leaves.

 

Mint, Swiss (Mentha spicata) P. Ht. 2'.

A strong Spearmint with a very sharp and invigorating scent and flavour. Excellent for all classic cooking.

 

Mint, Tashkent (Mentha crispa) P. Ht. 18”.

An excellent mint found in Tashkent with slightly curled and rounded foliage. Wonderful scent and flavour reminiscent of a true old cottage garden mint.

 

Mullein (Verbascum thapus) Bi. Ht. 5’

Tall spires of bright yellow flowers with soft grey foliage. Medicinal. A tea made from the flowers is soothing to bronchial problems. Ancient torches were made from stems dipped in tallow. Thrives best in a well drained light soil.

 

Myrtle (Myrtus communis) P. Ht. 6’.

A delightful evergreen shrub with fragrant leaves and small starry white flowers. Requires well drained soil in a very sheltered position, preferably against a south facing wall. Oil is used in perfumery trade. Add the leaves to pot-pourri or try tucking a few leaves into roast meats towards the end of cooking time.

 

Myrtle, Tarentina (Myrtus communis) P. Ht. 3’.

A smaller growing myrtle with fine, pointed leaves.

 

Myrtle, Variegated (Myrtus communis variegata) P. Ht. 5’

A very attractive myrtle with brightly variegated leaves marbled with rich cream and occasionally a hint of pink.