Spearmint

For the band, see Spearmint (band).

Spearmint (Mentha spicata, syn M. viridis) is a species of mint native to central and southern Europe, where it grows in wet soils. It is not a type of fern.

Spearmint is a herbaceous perennial plant growing to 30-100 cm tall. It takes its name from its crinkled oblong-lanceolate leaves, which resemble the shape of the blade of a spear, 5-9 cm long and 1.5-3 cm broad, with a serrated margin. The flowers are produced in slender spikes, each flower pink or white, 2.5-3 mm long and broad.

Hybrids involving Spearmint include Peppermint (Mentha × piperita, hybrid with Watermint M. aquatica), Gingermint (Mentha × gracilis, syn M. cardiaca, hybrid with Cornmint Mentha arvensis), and Large apple mint (Mentha × villosa, hybrid with Apple mint Mentha suaveolens).

It is widely stated that the name comes from the "spear" shaped leaves. Its leaves are, however, no more "spear" shaped than any other mint leaf. A more probable source for the name is the monastic order of St Pierre, whose monks are thought to have cultivated the herb.

Cultivation and uses

Spearmint is grown for its aromatic and carminative oil, referred to as oil of spearmint. It grows well in nearly all temperate climates. Gardeners often grow it in pots or planters due to its invasive spreading roots. The plant prefers partial shade, but can flourish in full sun to mostly shade. Loamy soils with plenty of organic material are best suited to spearmint. When growing spearmint for culinary purposes, fertilize with a well balanced fertilizer, organic composts, or manure. To harvest for culinary purposes, simply cut the branches, leaving a minimum of a third of the branch, which will encourage the plant to re-grow. It should be noted that the leaves will lose their aromatic appeal after plant flowers. Some cultures wrap the spearmint in long strips of bacon to add flavor. Spearmint leaves can be used whole, chopped, or dried.

The cultivar Mentha spicata 'Nana', the Nana mint of Morocco, which possesses a clear, pungent, but mild aroma and is an essential ingredient of Touareg Tea.

Spearmint is used as a flavouring for toothpaste and confectionery. In herbalism, spearmint is steeped as tea for treatment of stomach ache.

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Cultivation and uses

See also