HORNYNICH – an annual herb belonging to the Lamiaceae family, also known as snakehead or Turkish mint. The plant is characterized by medium maturity and a branched structure, reaching a height of 50 to 80 cm, averaging 60–70 cm. The vegetative period is about 130‑140 days; seeds germinate at temperatures of 5‑7 °C, and seedlings appear within 10‑15 days after planting at warmth of +12‑15 °C. Snakehead is sun-loving and does not require special soil conditions; it withstands prolonged cooling well and demands higher moisture in the initial growth phase.
One of the key qualities of Hornynich is its aroma – a pronounced lemon, pepper, and spicy scent, making it popular as a seasoning. Flowers are pale purple, blue, or white-pink, while leaves are dark green, lanceolate to egg-shaped, with serrated edges. The mass of one plant is about 240 grams.
HORNYNICH is widely used in cooking as both fresh and dried ingredient: seasonings for meat, soups, fish, mushrooms, as well as for flavoring salads, first and second courses, and tea. In folk medicine, its infusion and decoction are used to stimulate appetite, treat colds, neuralgia, gastritis, hepatitis, stomatitis, and nephritis. Due to high yield and versatility in use, Hornynich is a valuable plant both in the kitchen and in therapeutic practice.
