Minze

Minze, in English mint, refers to herbs of the Mentha genus in the Lamiaceae family. They are aromatic perennials cultivated worldwide for their leaves and oil. The most widely used culinary varieties are spearmint (Mentha spicata) and peppermint (Mentha × piperita), a hybrid of water mint and spearmint.

Mint plants have square stems, opposite leaves, and slender flower spikes. Leaves are typically bright green, often softly serrated, and release a characteristic menthol-rich fragrance when crushed. Growth is vigorous and spread-friendly, with underground rhizomes that form dense mats.

Numerous cultivars exist, including chocolate mint, apple mint, lemon mint and orange mint. Peppermint and spearmint differ in scent and chemical composition: peppermint contains higher menthol content, while spearmint is richer in carvone.

Cultivation requirements are moderate: full sun to partial shade and moist, well-drained soil. Mint spreads rapidly via creeping rhizomes and can become invasive in gardens; many growers plant it in pots or with root barriers.

Uses span cooking, beverages, confectionery and garnishes. Fresh leaves are added to teas, sauces, and desserts; essential oils derived from Mentha are used in flavorings, perfumes, and aromatherapy. Health claims are varied; while mint may aid digestion for some people, robust medical evidence is limited.

Harvesting occurs as leaves reach usable size; fresh leaves store briefly in the refrigerator, or are dried or frozen for longer storage. Mint essential oil is concentrated and flammable; handle with care.