Mentha x villosa alopecuroides
Mentha bowles’s mint
Explore the size, hardiness, soil, light, edible uses and harvest period of Mentha x villosa alopecuroides.
Common names
3 names · 3 languages- EnglishYour language
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- Mentha bowles’s mint
Other languages (2)
- Dutch
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- Bowles Munt
- French
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- Menthe de Bowles
Sources & name notes
Names recorded in our plant catalogue, grouped by language. Usage can vary by region.
General information
This record retains the alopecuroides / Bowles mint identity within the broader hybrid.
Sources [1]Plant characteristics
Growing conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Uses
Leaves, Condiment, Tea
Essential oil, Repellent, Bee forage, Fragrant
Description
Leaves can be eaten raw or cooked. They have a strong mint flavor and are often used as a seasoning in salads or warm dishes, and are essential for making mint sauce. Delicious herbal tea can also be made from fresh or dried leaves.
Harvest
Sources and references
References for the information marked with source numbers on this page.
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Royal Botanic Gardens, Kew
World Checklist of Vascular Plants, version 16, extracted 4 June 2026
Relevant sections
- Taxonomy: WCVP version 16, wcvp_names.csv: Mentha × villosa var. alopecuroides (Hull) Gray, name ID 342484, row 1054599; Mentha × villosa Huds., name ID 125574, row 1054718
- Botanical family: WCVP v16, wcvp_names.csv row 90283; name ID 124319; Mentha L.. Family column.
Source checked on .
Source data licence: CC BY 3.0.