Also Known as: Mentha species
Origin: Europe
Parts: Leaves
Flavor: Distinct, sweet
Form: Cut
Uses: Culinary, fragrance, tea, cosmetics Home garden: Indoors/outdoors

There are many varieties of mint, but spearmint and peppermint are the most commercially important. The main difference, when compared, is that peppermint is bright green, sharply pungent (almost peppery), and the stems are lightly tinged with purple while spearmint is more delicate in fragrance, and its color is a uniform, light grayish green. The mint found in most gardens is spearmint.

Mint is a hardy perennial native to the Mediterranean. It dies back in cold weather returning later when the weather warms up again. A cutting planted in an open area will spread and occupy the entire area so containing it in a pot or limiting its ability to spread is wise. The essential oil of mint is extracted to use as a flavoring in confections, oral medications and as a scent in toiletries.

Mint is widely used in Asian cooking as a flavoring in curries, mint sambals, raw chutney, dipping sauces, for jellies, and as a garnish for many spicy dishes. In Vietnamese cooking, mint garnishes vegetable platters served with every meal and is part of the filling of Vietnamese Spring Rolls made with rice-flour skins. It is widely used in Thai cooking in such dishes as Yam Nang Mu (pork skin salad) and in Malaysian and Indian curries. In Morocco, it is the basis of the sweet mint tea traditionally served after meals, and in South Africa it flavors a popular Green Pea Soup. In the Middle East, it is often added to yogurt, to soaked bulghur wheat to make the popular salad, tabouli, and flavors a popular cheese, haloumi. Greeks use it in salads, stews, and sauces. In Mexico, it is used sparingly in Albondigas (meatballs for soup) and occasionally in the cooking of beans and, as in Morocco, it makes a soothing tea to serve after a meal. The English make mint sauce with vinegar and sugar to serve with lamb. In our own South, it characterizes the famous mint julep of Kentucky. We like to add a few chopped mint leaves to peas before cooking.