Mint
|
? Mint |
|||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 |
|||||||||||||
| Scientific classification | |||||||||||||
|
|||||||||||||
|
Species
|
|||||||||||||
| See text. |
The true mints ( Genus Mentha) are perennial herbs in the Family Lamiaceae. There are hundreds of varieties but only fifteen are common: seven from Australia, the others from Eurasia. According to Greek mythology, the plant was named after Minthe.
The most common and popular mints for cultivation are peppermint (Mentha × piperita), spearmint (Mentha spicata), and (more recently) pineapple mint (Mentha suaveolens). The dark green leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint essential oils are used to flavor food, candy, teas, breath fresheners, antiseptic mouth rinses, and toothpaste. Mint leaves generally refers to dried spearmint leaves of the species. In Nicaragua mint is known as yerba buena' ("good herb").
In common usage, just about any plant with fragrant leaves may be erroneously called a mint. On the other hand, the mint family, Lamiaceae, does include many other aromatic herbs, including most of the more common cooking herbs — such as basil, rosemary, sage, and oregano — as well as catnip.
Vietnamese mint, commonly used in Southeast Asian cuisine, is not a member of the mint family.
Common species
Some common species and varieties:
- Mentha aquatica, Water mint, or Marsh mint
- Mentha arvensis piperascens, Japanese peppermint
- Mentha citrata (syn. M. odorata), the Bergamot mint (smells like Bergamot)
- Mentha longifolia
- Mentha × piperita, Peppermint, Chocolate mint
- Mentha pulegium, the Pennyroyal
- Mentha requienii, Corsican mint
- Mentha spicata crispa , Curly mint
- Mentha spicata, Spearmint
- Mentha suaveolens (syn. M. rotundifolia), the Apple mint (smells like apples) and the Pineapple mint (a variegated variety of Apple mint)
- Mentha sylvestris, Horsemint, Wild mint
The pineapple mint is particularly mild and popular.
Pennyroyal and Corsican mint have a much stronger odor and flavor, and potentially harmful medicinal effects. Pennyroyal resembles the other mints, but Corsican mint is unusual in being a low, mossy groundcover.
Flavoring chemicals
The substances that give the mints their characteristic aromas and flavors are:
- menthol: the main aroma of spearmint, peppermint, and Japanese peppermint (a major commercial source).
- pulegiol: in pennyroyal and Corsican mint.
Wintergreen ( methyl salicylate), another popular candy flavor, does not come from mints, but can be extracted from many non-mint plant species (some of which are actually called "wintergreen") or manufactured by a simple synthetic process.
Culinary uses
Mint leaves are used in teas, beverages, jellies, syrups, and ice creams. In Mid-Eastern cuisines, mint is used on lamb dishes. In British cuisine, mint sauce is popular with meats.
Mint essential oil and menthol are extensively used as flavourings in drinks, gum and candies; see mint (candy).
Medicinal and cosmetic uses
Mint was originally used as a medicinal herb,to treat stomach ache and chest pains. During the middle ages, powdered mint leaves were used to whiten teeth.
Menthol is an ingredient of many cosmetics and parfumes. Menthol and mint essential oil are also much used in medicine as component of many drugs, and are very popular in aromatherapy.
Ecological importance
Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.
Distribution and cultivation
Mint is native to Europe and Asia and was previously grown in convent gardens. It was brought to North America by early settlers.
Today, mint is commercially cultivated in the United States and Egypt. Mints are generally vigorous, spreading plants that tolerate a wide range of conditions.