Spearmint

Spearmint (Mentha spicata) is a species of mint native to Europe and western Asia that is now widely cultivated worldwide for culinary and ornamental uses. It produces bright green, spear-shaped leaves with a cool, sweet mint aroma and a milder taste than peppermint. Spearmint is a perennial herb that spreads by underground rhizomes and can become invasive if not contained.

Description and chemistry: The leaves are opposite and lanceolate to ovate, typically 2–9 cm long with serrated margins. Flowers are pale purple or pink arranged in spikes. The essential oil of spearmint is dominated by carvone, which provides the characteristic flavor and aroma, with smaller amounts of limonene and other compounds. Menthol is present in smaller quantities than in peppermint.

Cultivation: Spearmint prefers full sun to partial shade and moist, well-drained soil. It is a vigorous perennial that can spread rapidly via creeping rhizomes, so many gardeners restrict its growth by planting in containers or raised beds. Harvest leaves when the plant is well established, preferably before flowering for maximum flavor. Regular pruning helps manage spread and maintain vigor.

Uses: Fresh spearmint leaves are used in salads, sauces, soups, vegetable dishes, and desserts; they are also common in teas and beverages and in cocktails such as the mojito. Dried spearmint and spearmint flavors appear in various cuisines. Mint oils are used in flavorings, perfumes, and aromatics, though culinary use relies mainly on fresh or dried leaves.

Storage and safety: Fresh spearmint keeps in the refrigerator for several days and can be frozen or dried for longer storage. Culinary use is generally safe; essential oils should be used with caution and diluted, as concentrated preparations can irritate the skin or mucous membranes.