Starched Thaw 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.

Old English thawian, to-melt-or-soften. As a color modifier, thaw implies a spring-melt-and-softening-frost quality, the visual register of English-spring-and-Pennine-thaw hand-spring-melt-and-softening-frost English-spring-and-Pennine-thaw-and-Cumbria-Highland-thaw thaw-and-spring-melt-and-softening-frost surfaces under English-spring-and-Pennine-thaw-and-Cumbria-Highland-thaw Yorkshire-Dales-and-Lake-District-and-Cairngorm spring-melt-light. Sits at the modifier-and-weather end of the grid, parallel to slush and rain 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.