Mint

Table of Contents

1. Description
2. Origin
3. Uses
4. Culture
5. Sources
6. Thanks to...

Mentha sp.
Family: Labiatae

Common names: peppermint, spearmint, mint

Description

Mints are aromatic, have square, erect stems with opposite leaves, flowers in the leaf axils, and are invasive perennials or annuals. Plants grow to 30-100 cm in height. Spearmint leaves are green, slightly crinkled and almost hairless with a very pungent lemony mint aroma and bitter camphorous taste. Peppermint has flat, smooth, shiny, pointed green leaves and reddish-lilac to purple flowers. Peppermint and spearmint spread rapidly by stolons and rhizomes and can become a weed problem.

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Origin

Eurasia: The mint family is a complicated genus comprised of some 25 species of which numerous hybrids and horticultural selections (cultivars) exist. Mints are grown as culinary herbs and for essential oils. It has been used for centuries and was grown by the ancient Egyptians, Japanese, and there are even references to it in the Bible. It is a very important herb for flavouring. Three species of mints were grown here at H.R.I.O. Simcoe: English mint (a selection of spearmint M. spicata), peppermint (M. x piperita), and spearmint (M. spicata). Discussion on this factsheet will refer to these three types. Peppermint and spearmint are the most important sources of mint oil. Peppermint oil (2.0-3.0% fresh leaves, 4.0-6.0% fresh inflorescences) contains over 200 chemical compounds including flavonoids, tannins with 50% menthol and 25% menthone. Menthol is what give mints their smell and taste. Spearmint oil (0.6% of leaves and stems) consists of approximately 56% carvone, with other minor compounds. The compounds dihydrocuminyl acetate, dihydrocuminyl valerate, and dihydrocarvyl acetate are responsible for the unique flavour of spearmint.

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Uses of Mint and claims

• Culinary:
  • leaves are added to beverages, jellies, sherbets, soups, stews, sauces, vinegar, lamb, veal, beef, fish, various vegetable dishes,
  • peppermint oil is used as a flavouring in candy, gum, ice cream, syrups, gelatins, baked goods, alcoholic beverages;
  • spearmint has been used to garnish drinks, fruit, vegetables, soups, chutney, vinegar, jellies, veal, beef, stews, sauces etc.
• Medicinal:
  • peppermint has been used in folk medicine as an antiseptic, stimulant, externally for headaches, rheumatism, neuralgia, vomiting, gastritis, cholera, diarrhea, flatulence;
  • spearmint has been used in folk medicine as an anti-cancer medicine, antidote for poisons, whiten teeth, repel rats and mice etc.
• Industrial:
  • peppermint and spearmint oil is used to flavour toothpaste, dental creams, mouth washes, cough drops, soap, household sprays,
  • the menthol from peppermint oil is used in perfume, cosmetics, cigarettes

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Culture

• Propagation: Mints are usually propagated from vegetative cuttings of stems, stolons and root divisions. Growing conditions for peppermint and spearmint are the same. Suggested spacings are 30 cm apart in row and 60 cm between rows.
• Soil Type: A well drained, pH 5 - 7, fertile site in full sun is preferred.
• Cultivation: As with most mints it can become invasive therefore a below ground container is useful in garden situations. Plants frequently get mildew and rusts and a wilt disease caused by the soil fungus Verticillium.
• Harvest: mints can usually be harvested twice a season leaving a stubble of at least 10 cm.

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Sources

• Bremness, L. 1994. Herbs. Dorling Kindersley Ltd.
• Bown, D. 1995. Encyclopedia of Herbs and Their Uses. Readers Digest press,
• Halva, S, L.E. Craker. 1996. Manual for Northern Herb Growers. HSMP Press.
• Richters Herb Catalogue 1998.
• Small, E. 1997. Culinary Herbs. National Research Council of Canada.
• Bown, D. 1995. Encyclopedia of Herbs and Their Uses. RD Press.

Thanks to

This demonstration garden was a result of the efforts of Dr. Alan McKeown, Vegetable Scientist, University of Guelph and was made possible with grants from the Ontario Fruit and Vegetable Growers Association and the Tobacco Diversification Program.

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