Mint

Mint is the common name for several aromatic plants in the genus Mentha, which belongs to the Lamiaceae family, along with basil, thyme and rosemary. Many species and hybrids are cultivated for culinary and other uses, including peppermint (Mentha × piperita) and spearmint (Mentha spicata). Mint plants usually have square stems, opposite leaves and small flowers arranged in spikes or clusters. Their leaves contain essential oils with compounds such as menthol and carvone, whose amounts vary among species.

Menthol is largely responsible for the cooling sensation associated with peppermint, while carvone contributes strongly to the characteristic aroma of spearmint. Mint generally grows well in fertile, moist soil with sufficient light, although its needs vary between species. Some types spread quickly through stolons or rhizomes, which are stems that grow along or below the soil and can produce new plants. This vigorous growth allows mint to occupy a large area, so gardeners sometimes grow it in containers to keep it under control.

Fresh mint leaves are commonly used to flavor drinks, salads, sauces, desserts and many savory dishes. They can also be dried, although drying changes some of their aroma and flavor. Mint tea is made by steeping fresh or dried leaves in hot water, while mint oils and extracts are used in certain foods, confectionery, oral-care products and perfumes. The leaves provide small amounts of vitamins, minerals and other plant compounds, but they are usually eaten in quantities too small to make them an important source of nutrients.

Mint has also been used traditionally in many cultures, including for digestive purposes, but traditional use alone does not establish a medical effect. The cooling sensation produced by peppermint has a specific explanation: menthol activates cold-sensitive receptors in the mouth and skin, creating a feeling of coolness without actually lowering the temperature of the tissues. This is why mint can feel refreshing even when it is consumed at room temperature.