Spearmint Essential Oil
Spearmint (Mentha spicata, syn M. viridis), yields an aromatic and carminative oil, referred to as “oil of spearmint”.
Many people use the name “scotch spearmint” for gingermint (Mentha x gracilis, syn M. cardiaca), a hybrid of spearmint and wild mint (Mentha arvensis). A famous cultivar is Mentha spicata ’Nana’, the Nana mint of Morocco, which possesses a clear, pungent, but mild aroma and is an essentian ingredient of Touareg Tea.
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Spearmint |
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 Mentha spicata in bloom |
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| Mentha spicata Crantz |
Spearmint takes its name from its crinkled leaves, which resemble the shape of the blade of a spear.
It has oblong, lanceolate, sub-acute, serrate leaves, and slender spikes of flowers. It grows in watery places.
In herbalism, spearmint is steeped as tea for treatment of stomach ache.
Spearmint grows well in nearly all climates. Gardeners often grow healthy specimens in pots or planters due to its invasive spreading nature. The plant prefers partial shade, but it can flourish in full sun to mostly shade. Loamy soils with plenty of organic material are best suited to spearmint. When growing spearmint for culinary purposes, fertilize with a well balanced fertilizer, organic composts, or manure. To harvest for culinary purposes, simply cut the branches, leaving a minimum of 1/3 of the branch, which will encourage the plant to bush out. Spearmint leaves can be used whole, chopped, or dried.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article “Spearmint”.