Mints

Mints are aromatic herbaceous plants in the genus Mentha, widely cultivated for culinary, medicinal, and ornamental uses. They are perennial, rhizomatous herbs native to Europe, Asia, and Africa, but now grown in temperate and subtropical regions around the world. The species are known for vigorous growth and a strong, refreshing aroma derived from essential oils.

Most Mentha species have square stems, opposite leaves, and small flowers clustered in spikes. They spread rapidly by underground runners and can become invasive if not contained. Peppermint and spearmint are by far the most cultivated members of the group; their oils differ in composition and intensity.

Peppermint (Mentha x piperita) is a hybrid with high menthol content, producing a cool, pungent flavor. Spearmint (Mentha spicata) has a milder, sweeter aroma dominated by carvone. Other popular cultivars include chocolate mint, apple mint, and pineapple mint.

In cooking and beverages, mint leaves are used fresh or dried to flavor teas, confectionery, sauces, salads, and meat dishes. They are key flavorings in many candy, gum, toothpaste, and cosmetic products. Medicinally, mint is used traditionally to aid digestion and reduce nausea; essential oils are used topically and in aromatherapy, but concentrated oils should be diluted to avoid skin irritation and are not recommended for infants. Some individuals may be allergic.

Commercial mint is grown worldwide, with major production in regions including India, China, the United States, and parts of Europe. It is usually harvested before flowering for optimal flavor. Ongoing cultivation requires control of pests like aphids and spider mites and diseases such as rust and powdery mildew; proper spacing, moisture, and sun exposure help reduce issues.