Starched Monk 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 monachus, solitary-religious-man. As a color modifier, monk implies a Cistercian-and-Benedictine-monastic quality, the visual register of Cistercian-and-Benedictine-Monk hand-spun robe-and-cowl-and-scapular Cistercian-and-Benedictine-and-Trappist-monastic surfaces under Cistercian-and-Benedictine-Trappist-monastic hand-spun-robe candlelit-cloister light. Sits at the modifier-and-cultural end of the grid, parallel to friar and nun 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.