Indian Mint (Cuban Oregano)
Also known as Cuban Oregano, Mexican Mint, Indian Mint, Hung Chanh and Spanish Thyme. Botanical name Coleus amboinicus. It is a member of the mint family (Lamiaceae) and smells and tastes remarkably similar to oregano with hints of thyme, ajwain (carom) and mint. Note: Ajwain patta is not related in any way to the spice seed ajwain (Trachyspermum ammi), although they smell similarly. The leaves are used in a variety of cultural dishes from sofritos, to frijoles negros and pakoda.
It is an easy to grow, succulent-type plant. In Zones 9+ it can be grown outdoors, preferably in containers in a location with morning sun and afternoon shade. In all other zones, it can be grown indoors in a sunny window. The plant grows quickly and responds well to regular pruning.
For full growing and care information see our detailed Care Guide.
Also known as Cuban Oregano, Mexican Mint, Indian Mint, Hung Chanh and Spanish Thyme. Botanical name Coleus amboinicus. It is a member of the mint family (Lamiaceae) and smells and tastes remarkably similar to oregano with hints of thyme, ajwain (carom) and mint. Note: Ajwain patta is not related in any way to the spice seed ajwain (Trachyspermum ammi), although they smell similarly. The leaves are used in a variety of cultural dishes from sofritos, to frijoles negros and pakoda.
It is an easy to grow, succulent-type plant. In Zones 9+ it can be grown outdoors, preferably in containers in a location with morning sun and afternoon shade. In all other zones, it can be grown indoors in a sunny window. The plant grows quickly and responds well to regular pruning.
For full growing and care information see our detailed Care Guide.
Also known as Cuban Oregano, Mexican Mint, Indian Mint, Hung Chanh and Spanish Thyme. Botanical name Coleus amboinicus. It is a member of the mint family (Lamiaceae) and smells and tastes remarkably similar to oregano with hints of thyme, ajwain (carom) and mint. Note: Ajwain patta is not related in any way to the spice seed ajwain (Trachyspermum ammi), although they smell similarly. The leaves are used in a variety of cultural dishes from sofritos, to frijoles negros and pakoda.
It is an easy to grow, succulent-type plant. In Zones 9+ it can be grown outdoors, preferably in containers in a location with morning sun and afternoon shade. In all other zones, it can be grown indoors in a sunny window. The plant grows quickly and responds well to regular pruning.
For full growing and care information see our detailed Care Guide.