6 live bare root plants with 5–6" stems Field grown in Brattleboro, Vermont Washed clean of soil, mailed in moist medium
Chocolate mint is real, it's not a gimmick, and it grows like a dream. One bare-root plant, shipped straight from our Vermont field, with the distinctive dark, glossy leaves and rich chocolate-mint aroma that earns its name. Good in tea, in baking, over ice cream, or just as a conversation piece in the garden.
A cultivar of peppermint with higher-than-average menthol alongside a secondary compound — menthyl acetate — responsible for the chocolate note. It's one of the more popular varieties we grow for good reason.
Quick Facts
Botanical name:Mentha × piperita 'Chocolate'
Flavor / Scent: Peppermint with rich chocolate notes
Best for: Baking, tea, desserts, hot drinks
USDA Zones: 5–9
Light: Full sun to part shade
Height: 12–24 in
Spread: Vigorous via rhizome
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Of Interest
Chocolate mint is a cultivar of Mentha × piperita, the same species as standard peppermint. The dark coloration comes from anthocyanin accumulation in the stems and sometimes the leaf margins — a trait influenced by both genetics and light exposure. The "chocolate" scent isn't artificial flavoring in the leaves; it results from a specific ratio of menthol to menthyl acetate and other minor volatile compounds that the human olfactory system maps to chocolate. The same phenomenon explains why unrelated plants like chocolate cosmos or chocolate dahlias register as chocolate-scented.
Source: Missouri Botanical Garden — Mentha × piperita | Kew — Mentha × piperita
6 live bare root plants with 5–6" stems Field grown in Brattleboro, Vermont Washed clean of soil, mailed in moist medium
Chocolate mint is real, it's not a gimmick, and it grows like a dream. One bare-root plant, shipped straight from our Vermont field, with the distinctive dark, glossy leaves and rich chocolate-mint aroma that earns its name. Good in tea, in baking, over ice cream, or just as a conversation piece in the garden.
A cultivar of peppermint with higher-than-average menthol alongside a secondary compound — menthyl acetate — responsible for the chocolate note. It's one of the more popular varieties we grow for good reason.
Quick Facts
Botanical name:Mentha × piperita 'Chocolate'
Flavor / Scent: Peppermint with rich chocolate notes
Best for: Baking, tea, desserts, hot drinks
USDA Zones: 5–9
Light: Full sun to part shade
Height: 12–24 in
Spread: Vigorous via rhizome
Free Shipping
Of Interest
Chocolate mint is a cultivar of Mentha × piperita, the same species as standard peppermint. The dark coloration comes from anthocyanin accumulation in the stems and sometimes the leaf margins — a trait influenced by both genetics and light exposure. The "chocolate" scent isn't artificial flavoring in the leaves; it results from a specific ratio of menthol to menthyl acetate and other minor volatile compounds that the human olfactory system maps to chocolate. The same phenomenon explains why unrelated plants like chocolate cosmos or chocolate dahlias register as chocolate-scented.
Source: Missouri Botanical Garden — Mentha × piperita | Kew — Mentha × piperita
