Mint, spearmint, peppermint

Species in the mint family have been popular culinary and therapeutic remedies for centuries. Their aromatic leaves are still used extensively to flavour food and in drinks. The essential oil is a popular flavouring for toothpaste and other toiletries.

Mints grow readily in damp soil and can spread vigorously in the garden. They need to be replanted every few years to preserve their vigour. Mints hybridise easily; there are many different scented varieties, such as eau-de-cologne, lemon and even chocolate. Apple mint, with its distinctive rounded woolly leaves is the species Mentha suaveolens.

Species information

Distribution: Cosmopolitan

Habitat: Damp, shaded situations.

Form: Herb

Scientific name(s): Mentha spicata L. (Labiatae)

Mentha x piperita L. (Labiatae)_

Peppermint (Mentha x piperita) has long been taken to treat digestive disturbances such as nausea, morning sickness, indigestion, gastroenteritis and irritable bowel syndrome. However, it should be avoided by people suffering with acid reflux as it acts as a muscle relaxant which can cause stomach acid to travel up the oesophagus. Peppermint is used externally to relieve upper respiratory tract conditions, infected sinuses and catarrh, although over use can cause irritation and allergic reactions. It should not be given to young children.

Spearmint (Mentha spicata) is used for digestive complaints, hiccups and fever in children. Both species contain menthol, the compound responsible for the perceived ‘cooling’ properties of mints.