Common Name: Spearmint

The name comes from the pointed shape of its leaves, which resemble a spearhead.

Scientific Name: Mentha spicata

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Spearmint is native to Europe and parts of Asia. The Greeks and Romans prized it for its fresh taste and associated it with hospitality, often using it to decorate banquet tables.

By the Middle Ages, spearmint had become a staple in monastic gardens and was valued for its culinary and medicinal uses. European herbalists recommended its use for stomach upset and to freshen the breath.

Interesting Facts: In Greek mythology, mint is linked to the nymph Minthe, who was transformed into the herb by Persephone (sometimes Demeter).

Uses: Mint lends herbal freshness to dishes, drinks, and desserts.

Mint has historically been used to soothe indigestion, bloating, and nausea.

Selection & Storage: Look for vibrant, green leaves free of yellow or dark spots. Rub the leaves gently; they should emit a sweet, minty aroma.

Fresh sprigs can be kept in a glass of water, loosely covered with a plastic bag, in the fridge. Alternatively, wrap the stems in damp paper towels and store in a perforated bag in the crisper.

Taste Rating: ★★☆☆☆

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