Cool Mull Mint

Old English cōl, of low temperature — used as a color modifier as the complement to warm. Cool gray, cool blue: the optical impression of a slight blue-green shift, even within otherwise warm or neutral hues. Sits across the crisp, hushed, pale, and neutral buckets.

Middle English mullen, to-grind-or-ponder. As a color modifier, mull implies a slow-pondered-and-warmed-and-spiced quality, the visual register of mulled-wine-and-mulled-thought hand-slow-pondered-and-warmed-and-spiced mulled-wine-and-mulled-cider-and-mulled-thought mulled-and-slow-pondered-and-warmed-and-spiced surfaces under mulled-wine-and-mulled-cider-and-mulled-thought clove-and-cinnamon-and-orange-peel hearth-side-winter-light. Sits at the modifier-and-mood end of the grid, parallel to muse and brood in usage.

The genus Mentha — peppermint, spearmint, apple mint, water mint — the cooling herb whose menthol gives it that quality at the molecular level. The color refers to fresh peppermint leaves before drying: a clean, slightly cool green with the matte finish of trichome-rich leaf surface. Lighter than basil, cooler than parsley, with the mojito-and-Pimm's association of a herb tied to summer drinks across two continents.