Mint 101

The mint family is one of my favourites. There is nothing like walking between mint plants and them releasing their fresh scent. There are many more relatives (like bee balm, lemon balm, etc.) but I want to focus on the minty mints today.

Here is a small guide:

Moroccan Mint: Typically used for teas.

Spearmint: The most popular mint for cooking. Used in salads, with meats and in sauces. Cocktails too.

Peppermint: My favourite! Much stronger than Spearmint with a cooling effect. It’s is often used in hot teas and desserts. I prefer peppermint in cocktails over Spearmint.

Apple Mint: Apple mint smells like apples but to be honest very faintly, and is used to make tea, in salads or as garnish. The leaves appear a bit lighter in colour and fuzzy.

Pineapple Mint: A mint with varigated leaves meaning the leaves have a white pattern or edge.

Orange Mint: A mint with orange flavour. Again fairly faintly scented and flavored leaves. A mild mint that can be used in salads or dishes that only need a hint of mint.

Chocolate Mint: Strong After Eight like mint flavour. Great for desserts or a little snack in the garden. Try rolling a chocolate leaf with a stevia leaf and eat it. It really tastes like After Eight chocolates!

Strawberry Mint: Another favourite of mint. The scent and taste are mind boggling strawberry-like! Of all the fruit mints this is the most distinct fruit flavour that needs no imagination. Great in fruit salads and cocktails!!

There are many more mints like Kentucky mint, Mojito mint, Corsican mint (very tiny!), ginger mint, Spanish mint etc.

Mints are fun and breeders seem to come up with new flavours all the time. My goal is to collect as many mints as possible.

Here is a fast recipe for a dessert with mint. If you like After Eight chocolates you will love this!

Chocolate mint ice cream

vanilla ice cream
a few leaves of mint, to taste (any variety)
chocolate chips (I love the dark chocolate ones from Kirkland!)

Let the ice cream soften a bit. Chop mint leaves very finely. When the ice cream has softened, mix in the mint and chocolate chips. Serve immediately.

 

But, but, but… mints spread! Well, there are ways to keep them in check. My favourite way? Harvest! Mint can be harvested many times over the summer and used in many dishes. It’s also very nice dried as a herb for cooking, for teas, add it to your bathtub or use as potpourri or gift it! Or dig some up and take it inside as a houseplant. You will have mint all winter! If you really don’t think you can keep up with mint, plant it in a pot. Even a pot with the bottom cut off in the ground would work. Just make sure the rim sticks out a bit so the mint can’t grow across the edge.
Check out our herbs section on the homepage to read more on growing mints. We will have peppermint and spearmint available in spring and maybe one or two more of the above in limited quantities.