Starched Tatar Mint

Old English stercan, to stiffen — past-participle of starch. As a color modifier, starched implies a clear-and-stiff-and-formal quality, the crisp color of Edwardian-period formal-evening-shirt-and-collar starched-and-pressed dress-attire. Sits at the crisp-and-finished end of the grid, parallel to pressed and ironed in usage.

Mongolian Tatar, Tatar. As a color modifier, tatar implies a Kazan-and-Crimean-Khanate quality, the visual register of Tatar-Khanate-of-Kazan-and-Crimea Mongol-successor Central-Asian-and-Eastern-European hand-built Khanate-and-trading-city surfaces under Kazan-and-Crimean Tatar-Khanate post-Mongol-successor trading-and-fortress light. Sits at the modifier-and-cultural end of the grid, parallel to mongol and hun 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.