Starched Mace 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.

Latin macir, outer-aril-of-nutmeg. As a color modifier, mace implies a Banda-Islands-aril-and-orange-red-spice quality, the visual register of Banda-Islands-and-Spice-Islands-mace hand-Banda-Islands-aril-and-orange-red-spice Banda-Islands-and-Spice-Islands-mace-and-Maluku-aril mace-and-Banda-Islands-aril surfaces under Banda-Islands-and-Spice-Islands-mace-and-Maluku-aril Banda-Islands-and-Run-and-Maluku Spice-Islands-aril-light. Sits at the modifier-and-flavor end of the grid, parallel to nutmeg and clove 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.