Mint
Mint is the herb derived from the leaves of various species of the genus Mentha in the same family as basil, thyme, and sage. There are approximately 25 species, but the two most widely used in cooking, each hundreds of cultivars, are:
Spearmint: Mentha spicata (below) Peppermint: Mentha × piperita (above)
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Asterids
- ORDER: Lamiales
- FAMILY: Lamiaceae
- GENUS: Mentha
REGION OF ORIGIN: Mint is a diverse genus with a massive native range - Europe, Africa, Asia, Australia, and North America. With its extensive hybrid-ization, pinpointing the origins of specific varieties is hard, but most species are from the temperate zones of the Mediterranean and Western Asia.
PART & COLOR: Mint leaves are oval- or lance-shaped with serrated edges - from fine and rounded to sharp and jagged. They range in color from deep green to purple to various beautifully variegated patterns. They have a smooth or slightly hairy upper surface and a slightly paler, matte underside. Spearmint leaves tend to be vibrant green and more narrow than peppermint, which can be wider with a reddish tint to the stems.
HARVEST: Mint is a vigorous perennial herb that spreads rapidly in temperate climates. As long as the plant is actively growing, leaves can be harvested throughout the growing season - from spring to fall. For the most tender, aromatic leaves, harvest them right before the plant flowers and do so regularly so there is continuous supply. This also stops the plant from becoming too woody.
AROMA & FLAVOR PROFILE
The crisp scent of mint is unmistakable. It evokes a sense of cleanliness, probably because we’ve known for millennia about its powerful antibacterial action, even if we didn't understand the science behind it. Its primary note is so iconic that it is used to describe similar notes in other herbs and spices - they have a minty quality. So it sounds ridiculous to say mint smells minty, but that’s really what it is. “Minty” is the effect of its unique chemical composition that provides a cooling sensation with undertones of pepper and sweet eucalyptus.
The flavor of mint on the tongue delivers a cooling and refreshing sensation. The experience starts with a burst of invigorating coolness followed by a lingering sweetness.
Its intensity varies depending on the variety. Spearmint is often mild and sweet, while peppermint has a stronger, sharper aroma and a more intense cooling sensation due to its much higher menthol content (40-60% vs. 0.5%).
CULINARY USES
When you look past its classic role as a garnish, mint has undeniable breadth. There are countless creative ways to utilize its unique cooling properties. One of the most obvious is to tame the heat of spicy dishes, but it can also cut through the heaviness of fatty foods to make the whole meal feel lighter.
Spearmint in particular is often used in Mediterranean, Middle Eastern and South Asian cuisine. It's a key ingredient in tabbouleh and tzatziki, and mint chutneys and sauces are superb dips for samosas and kebabs. Spearmint jelly pairs beautifully with roast lamb as well, and it's the mint of choice for refreshing drinks like mojitos, mint juleps, lemonades, and iced teas. One of the quickest, simplest ways to enjoy its splendor is as a finishing touch for fruit salads.
The bolder peppermint is mainly used in sweets like chocolatey desserts, candies, and ice cream, especially during the holidays. And its digestive benefits make it the perfect after-dinner mint.
