Mentha Spicata - Cultivation and Uses

Cultivation and Uses

Spearmint 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. Spearmint is best suited to loamy soils with plenty of organic material.

Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil. The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right (at peak) as the flowers open, about 1/2 to 3/4 the way down the stalk (leaving smaller shoots room to grow). There is some dispute as to what drying method works best; some prefer different materials (such as plastic or cloth) and different lighting conditions (such as darkness or sunlight).

Spearmint is often cultivated for its aromatic and carminative oil, referred to as oil of spearmint. The most abundant compound in spearmint oil is R-(–)-carvone, which gives spearmint its distinctive smell. Spearmint oil also contains significant amounts of limonene, dihydrocarvone and 1,8-cineol. Unlike peppermint oil, the oil of spearmint contains minimal amounts of menthol and menthone.

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

Spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. It is used as a flavoring for toothpaste and confectionery, and is sometimes added to shampoos and soaps. In herbalism, spearmint is steeped as tea for the treatment of stomach ache.