Mints

• Peppermint - Mentha piperita
• Corn Mint, Bo He - Mentha haplocalyx
• Spearmint, Pennyroyal - Mentha pulegium

With more than 25 species and perhaps hundreds of varieties and hybrids, mints are complex plant group to classify. The different species share many common characteristics and chemical properties. Even botanists frequently find it hard to determine how to name a given specimen. The best-known species in North America are peppermint and spearmint, which are highly valued for commercial use. Peppermint's volatile oil, which contains menthol, is employed in the manufacture of medicines, candies, liqueurs, cigarettes, and other products. Spearmint's pleasant but less potent flavor comes from its leaves and oil and has made it an important commodity in the food industry. Not only is spearmint an ingredient in mint sauces and jellies, but it is used to flavor chewing gum and candy, liqueurs, and baked goods; it is packaged as dried flakes for household use; and the fresh product is bought by restaurants and bars to flavor lamb and vegetable dishes and to garnish iced teas, mint juleps, and other drinks. Growers in the United States plant about 67,000 acres of peppermint and some 28,000 acres of spearmint annually.

Medicinal interest in mints dates from the first century A.D., when it was recorded by the Roman naturalist Pliny. In Elizabethan times more than 40 ailments were reported to be remedied by mints, a fact that may have prompted John Josselyn, a 17th-century visitor to New England, to note that mint was included in a list of plants being taken to the New World. The foremost use of mints today in both home remedies and in pharmaceutical preparations is to relieve the stomach and intestinal gas that is often caused by certain foods. The many varieties of after-dinner mint candies and liqueurs attest to mint's competence in this role. The utilization of menthol, derived from peppermint, in upper respiratory ailments and as a soothing rub for sore muscles is easily verified by a trip to the corner pharmacy, where the labels of many respiratory preparations and rubs indicate the presence of this oil. The oil in spearmint is largely responsible for scenting toiletry goods.

Many of the mints' past uses continue in one form or another to the present time. Because of their strong smell, mints were scattered about to rid houses and public places of foul odors and to repel vermin. Today the plants' deodorant properties have been capitalized on in mint -flavored mouthwashes and toothpastes manufactured to sweeten the breath.

European pennyroyal has a strong odor that is offensive to insects. Its oil, if taken orally, is highly poisonous-more than half an ounce may cause severe liver damage.

CALAMIT LARGE-FLOWERED (Calamintha grandiflora)

Native to southern and south-eastern Europe, Anatolia, and northern Iran. Hardy, erect, aromatic perennial grows from 20 to 60 cm (8 to 24 inches) tall. Woody at the base, with square, downy stems, and soft, light green, stalked, serrated leaves. In midsummer, produces spikes of lovely bright pink, tubular flowers that are attractive to bees. Plant has a strong, penetrating, agreeably fruity aroma, with an overtone of thyme. Grows best in well-drained, relatively alkaline soil. Prefers sunny location, but tolerates partial shade. Propagated from seeds, and by dividing established clumps. Leaves make a delightful, sweet, aromatic herb tea, and are a flavorful substitute whenever mint is called for. Calamintha comes from the Greek kallis, meaning "beautiful," and mintha, "mint," an apt name for a very pretty plant.

CALAMIT LESSER (Calamintha nepeta)

Southern European and Mediterranean native grows from 30 to 90 cm (1 to 3 feet) tall. Strongly aromatic, bushy plant has a long, creeping rhizome, and an erect, many-branched stem. Grayish foliage offsets pretty white or lilac flowers, which bloom from midsummer up to first frost, and attract bees and other nectar-seeking insects. Leaves taste and smell of spearmint, only warmer. Makes a very attractive edging to sunny borders and beds. Grows well in most well-drained garden soils. Does best in full sunlight, but will tolerate slight shade. Propagated by dividing established clumps, by stem cuttings, or from seed. Use leaves to season roasts and stews, and to brew a sweet, fragrant tea. A favorite in Tuscan cooking, especially in the preparation of mushrooms and green vegetables.

KOREAN MINT (Agastache rugosa)

Native to parts of eastern Asia, including India, eastern China, Japan, and Indo-China. Herbaceous, bushy perennial (cultivated as an annual in colder areas) grows to 120 cm (4 feet) tall. Rough, bright green, heart- shaped, serrated leaves have an anise-like flavor and aroma. In late summer, produces purple or rose-violet flowers that are very popular with honeybees. Grows best in well-drained, fertile soils containing well-rotted manure or compost. Requires sunny location. Propagated from seeds. Use leaves to season meats and dressings, and in any recipe calling for mint. Makes an excellent tea. Much used in Chinese herbal medicine.

MEXICAN MINT MARIGOLD (Tagetes lucida)

Mexican and Guatemalan native grows from 30 to 80 cm (1 to 2 1/2 feet) tall. Sparingly branched plant with glossy, lance-shaped leaves and a somewhat woody base. In late summer, produces a cluster of golden-yellow flower heads. Requires loose, well-drained soil. Needs full sun. Propagated from seeds. Anise-scented leaves make a pleasantly sweet and refreshing tea, and are often used in fruit punch, sangria, and cider. Use leaves to flavor vinaigrettes, sauces, and butter, and to complement salads, egg dishes, fish, and poultry. The Aztecs used to add powdered Mexican mint marigold to chocolatl, a foaming drink made from cocoa beans.

MOUNTAIN MINT (Pycnanthemum pilosum)

North American native grows from 90 to 150 cm (3 to 5 feet) tall. Branching stems, some with clusters of small pink flowers. Dark green leaves produce a pungent, mint-like aroma when crushed. Grows best in rich, well-drained, loamy compost. Keep soil moist. Prefers partial shade, but will grow in full sun. Propagated from seeds or by division. Fresh and dried leaves make a delicious, minty tea. Once prized by North American Indian tribes who used the flower buds as tenderizers for buffalo meat.

FRESH MINT LEAF SAUCE FOR LAMB

• 3 Tbs. cold water
• 1 1/2 tsp. confectioners sugar
• 1/3 cup mint leaves, finely chopped
• 1/3 cup strong vinegar

In a small saucepan, combine the water and the sugar and, over low heat, stir until the sugar dissolves. Add mint leaves and vinegar, mix well, and allow to marinate 30 minutes before serving.

DRIED MINT LEAF TEA

• 4 Tbs. dried spearmint leaves
• 4 8-oz. cups boiling water
• 1/2 Tbs. sugar or 1 Tbs. honey

Scald a large teapot, and place the leaves in it. Bring the water to a rapid boil and pour at once over the leaves. Allow to steep for 5 minutes. Add sweetening, stir up once, then pour through a strainer. Makes 4 cups.

APPLE, MINT LEAF, AND ORANGE RELISH

• 1 unpeeled orange
• 1 cup applesauce
• 1/2 cup fresh mint leaves, chopped

Grate the orange rind, chop the orange pulp, and combine with applesauce and the mint leaves. Stir well, and marinate for several hours before serving.

MINT JULEP

This is the classic American drink that recalls the lifestyle of the Deep South. Made by the gallon on the first Saturday of May for the running of the famous Kentucky Derby, it has a history dating back to at least the early nineteenth century. The goal is to achieve a perfect balance between the flavours of bourbon -which gives the drink its kick -mint and sugar, with none of these dominating the others.

• 1 teaspoon sugar
• 1 teaspoon water
• 5-6 large fresh mint leaves
• Crushed ice
• 50ml/2fl. oz good-quality Kentucky bourbon sprig of fresh mint, to decorate

Place the sugar, water and mint in the bottom of a tumbler. Mash with a spoon until the sugar is dissolved and the essence of the mint is extracted. Fill the glass with ice. When frost forms on the outside, slowly pour in the bourbon, allowing it to trickle through the ice, then stir. Decorate with the sprig of mint and serve immediately.

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