The mints are a versatile family; there are quite a number with pronouncedly different flavors and scents, even though between them there is a strong outward resemblance, except for leaf color. We have listed six easily available varieties, although other more rare kinds include water-mint, corn-mint, Japanese peppermint, American wild mint, Egyptian mint, Corsican mint, woolly mint, European horse mint, liquor-rice mint, ginger mint, basil mint, lemon mint, and Asian mint (very hot). Mints hybridize with each other, which is one of the reasons for the wide diversity of types.
Apple-mint, as the name suggests, has a strong scent of apples. Growing approximately 12 inches (30 cm) high, it has oval, wrinkled, soft leaves and small white flowers which appear in autumn (fall). Sometimes this variety is called pineapple mint. Another variation is variegated apple-mint, also sometimes called golden apple-mint and variegated lemon balm. The reason for the different common names for the same plant comes about through mistaken identification, and after some time the incorrect name sticks.
Catnip, sometimes spelt catnep, and incorrectly called catmint, has mint-like, serrated gray-green leaves, rather limp, with a musky scent. The white flowers cluster on either side of long stems in summer and early autumn (fall). The bushy plant grows to about 3 feet (90 cm) high. Catnip has some medicinal qualities, but its main use is for the household cat: a constituent in this herb is highly attractive to most cats, giving them intense pleasure; they love to sniff the plant and roll in it. Toys like felt mice or an old sock filled with dried catnip are a favorite plaything for a special puss!
Eau-de-Cologne mint is yet another variety with several names. We have seen it listed both as bergamot mint and orange mint. This type has smooth, green leaves tinged with purple; they are oval in shape and grow up to 3 inches (8 cm) long and 1 inch (25 mm) across, with a strong, sharp perfume. The stems are square (as with all mints) and purple in color. The plants may reach a height of 3 feet (90 cm). In autumn (fall) eau- de-Cologne mint bears flowers typical of all mints, except that these are larger than most and a deep shade of mauve, making them a pretty addition to mixed posies.
Pennyroyal is another member of the mint family. It has small, shiny green leaves and a strong peppermint scent. It has a creeping habit and for most of the year never grows higher then, 1 inch (25 mm) above the ground. For this reason it makes a good ground cover in a shady part of the garden. In spring the mauve flowers appear in a series of circlets along 12 inch (30 cm) high stems. When flowering has finished, plants can be cut down with the mower, thus making a lawn that needs no other attention, except for watering in dry weather.
Peppermint is a most useful plant as it is the herb that yields the true oil of peppermint. Growing to about 2 feet (60 cm) high, it has small, pointed, green leaves with a purple tint. The scent is so characteristically peppermint that it cannot be mistaken for any other mint.
Spearmint can have either elongated, smooth, bright green leaves, or oval-shaped, crinkly, dark green leaves, according to the variety. Both varieties have the same vital, typical mint scent. The smooth leaved variety is often called English spearmint and is more difficult to grow than its coarser brother. The scent and flavor is clearer and stronger and the leaves have a finer texture, but it is susceptible to diseases and leaf-eating insects. Either of these mints is most suitable for culinary purposes, and can be grown in the garden in a moist position, or in a large tub under a dripping tap.
History and mythology
Mint’s history goes back to Greek mythology and to Biblical times. The Romans introduced it to Britain and it was familiar to Chaucer and Shakespeare. One Greek historian wrote that: “the smell of Mint does stir up the minde and the taste to a greedy desire of meate.” The Pharisees in the Bible were paid tithes of mint, anise, and cumin.
Cultivation
Mints are usually propagated by root division, as even the smallest piece will grow. However, if this is not possible, short stem cuttings taken after the new growth has hardened in late spring can be put straight into the ground, where roots will quickly form. They are best grown in rich, moist soil, in semi-shade, but will also grow in poor, sandy soil if the ground is fertilized from time to time. Cut the plants back to ground level in winter. If mint is attacked by rust, the plants must be dug out and burnt, starting again with new stock in a different part of the garden.
Mint is not usually propagated by seed because it is small and difficult to harvest. If however, you grow mint from seed, sow in spring in prepared seed boxes, keep moist, and when the plants are large enough to handle, plant them out.
Harvesting and processing
Mints will dry satisfactorily by hanging the leafy stems, cut just before coming into full flower, in bunches in a dry, airy place. Make sure that when the crisp, dried leaves are stripped from their stalks they are kept in airtight containers, as this herb does not keep its full aroma and flavor if exposed to the air for long. For freezing, chop fresh leaves finely, mix them with a little water, and put them into ice cube trays in the freezer. Sprays of fresh mint may be wrapped in foil, sealed, and kept in the deep freeze for some weeks. Spearmint butter may also be frozen and is delicious with lamb. Chop the fresh leaves, pound them into softened butter, allow to set in the refrigerator, then cut into squares and seal into small polythene bags or other suitable containers. Small sprigs of peppermint or eau-de-Cologne mint may be individually frozen in ice cube trays in the summer, then dropped into cooling beverages on hot days.
Various uses
Culinary
Apple-mint can be mixed with spearmint for mint sauce. When frying bananas for chicken Maryland, roll them first in finely chopped apple-mint. Mix the chopped leaves into fruit salads and fruit jellies. Be adventurous and try new flavor combinations with this fresh-tasting herb.
Eau-de-Cologne mint has a flavor too powerful to use in any quantity, although one chopped leaf added to a mixture of other herbs gives a delicious tang. A bunch of this mint in a jug of water on a hot day seems to help cool the surrounding atmosphere.
Pennyroyal is not recommended for culinary use as it brings on abortions in cattle, and is said to do the same thing with human beings! If you are not at risk, we have found a few chopped leaves with new potatoes and butter very pleasant.
Spearmint, either fresh or dried, is the variety which gives mint sauce its flavor, as well as being used in mint jelly and mint julep. It is customary with green peas. Chopped mint goes with hot, buttered new potatoes, with tomatoes, in some egg dishes, in custards and ice cream. A few fresh leaves on buttered bread with cream cheese make delicious sandwiches.
Spearmint is a popular flavoring throughout the Middle East and Mediterranean, where it is used either fresh or dried. It gives its distinct aroma and taste to meat and vegetable dishes, to yogurt sauces, to soups and to salads. Its Afghan name is “nauna,” in Arabic it is “na’na,” in Armenian “ananoukh,” in Greek “thios-mos,” in Iranian “nano,” in Turkish “nane.”
In Morocco, where mint is known as “naa naa,” spearmint is used to make mint tea, said to be the most popular beverage in Morocco. Mint tea is taken to restore energy, aid convalescence, and to help the digestive system. Other herbs and spices are sometimes included when the tea is ritually made, and the more exotic teas can contain precious saffron. Mint is also used in tagines (stews) and kefta (ground meat grilled on skewers or made into a meatball stew).
Several types of mint are used throughout India and Asia. Dried or fresh mint is used in the making of koftas and kebabs in India, as well as a raita served at a side dish with vegetables pastries, breads and finger foods. Mint is used in rhailand (where it is called “saranay”) and in Vietnam as a salad, garnish and ingredient of certain curry pastes.
M. spicata is known as “hierba buena” or “yerba buena” in Mexico, meaning “good herb”. It is the essential ingredient in a strengthening chicken broth for convalescents.
Medicinal
A tea made from fresh or dried peppermint leaves not only tastes pleasant, but if one is suffering from a heavy cold or indigestion, some relief comes soon after one or two cups. This beverage is also a soothing, relaxing drink, helping to promote sound, natural sleep, especially appreciated by students whose minds may be overactive through prolonged study. It is said that if peppermint tea is taken regularly in autumn (fall) and then all through the winter, it helps build up a resistance to colds. As a routine, either start the day with a cup, or have it before going to bed at night. In summer, iced peppermint tea is refreshing, and a quantity can be made and kept in the refrigerator for one or two days.
Spearmint tea is revivifying too. A friend found that drinking spearmint tea while she was staying in Singapore for some time was most satisfying and refreshing. Peppermint and spearmint tea are becoming much more available now and are often sold in tea bags. They are also excellent when blended with other teas to make them more palatable. Children generally will like peppermint or spearmint tea.
Cosmetic
Spearmint will help to prevent bad breath, and is incorporated into a number of herbal toothpastes for this reason. It also helps to whiten teeth and condition the gums. Spearmint has a beneficial effect on the head, and was used to wash children’s heads when inclined to sores. Both spearmint and peppermint are excellent for conditioning oily hair. Oil of spearmint (mint) in the bath is stimulating and even floating a few sprigs of fresh mint in hot bathwater is effective. Spearmint has also been used for helping heal chapped hands. Dried eau-de-Cologne mint leaves make an excellent fragrant addition to potpourri and sleep pillows.
Companion planting
Peppermint in the vegetable garden aids cabbage plants. It has been found that the oil is greatly increased in peppermint plants if they are grown with stinging nettles. It has also been noted that production of the oil is retarded in peppermint plants if they are grown with chamomile, but that the chamomile itself will have a greater oil content.
Spearmint is an excellent insect repellent and will help to keep away black flea beetles, cabbage butterfly caterpillars, ants, fleas, and, to a certain extent, aphids. Spearmint is reported to repel various rodents. Indoors, dried mint leaves placed in drawers and cupboards keep away moths. Mint was valued as a strewing herb in houses, both for its perfume and insect-repellent qualities. All varieties have the reputation for preventing milk from curdling. Sprigs of mint placed in a room will overcome the smell of stale tobacco.
Pennyroyal when growing wild in pastures brings on abortions in cows. It is an excellent flea and mosquito repellent. It also repels ants. If sitting outside, or working in the garden, fresh pennyroyal rubbed on the skin is a protection against mosquitoes.
