Spearmint

Botanical: Mentha viridis (LINN.)
Family: N.O. Labiatae

Synonyms: Garden Mint. Mentha Spicata. Mackerel Mint. Our Lady’s Mint. Green Mint. Spire Mint. Sage of Bethlehem. Fish Mint. Menthe de Notre Dame. Erba Santa Maria. Frauen Munze. Lamb Mint.

Part Used: Herb.

This common garden mint is not a native of these islands, though growing freely in every garden, but is originally a native of the Mediterranean region, and was introduced into Britain by the Romans, being largely cultivated not only by them, but also by the other Mediterranean nations. It was in great request by the Romans, and Pliny according to Gerard says of it: ‘The smell of Mint does stir up the minde and the taste to a greedy desire of meate.’ Ovid represents the hospitable Baucis and Philemon scouring their board with green mint before laying upon it the food intended for their divine guests. The Ancients believed that mint would prevent the coagulation of milk and its acid fermentation. Gerard, again quoting Pliny, says:
‘It will not suffer milk to cruddle in the stomach, and therefore it is put in milk that is drunke, lest those that drinke thereof should be strangled.’

Many other references to it in old writings – among them, that of the payment by the Pharisees of tithes of Mint, Anise and Cumin – prove that the herb has been highly esteemed for many centuries. Mint is mentioned in all early mediaeval lists of plants; it was very early grown in English gardens, and was certainly cultivated in the Convent gardens of the ninth century. Chaucer refers to ‘a little path of mintes full and fenill greene. ‘

Turner states in his Herball (1568) that the garden mint of his time was also called ‘Spere Mynte.’ Gerard, in further praise of the herb, tells us that:
‘the smelle rejoiceth the heart of man, for which cause they used to strew it in chambers and places of recreation, pleasure and repose, where feasts and banquets are made.’

It has, in fact, been so universally esteemed, that it is to be found wild in nearly all the countries to which civilization has extended, and in America for 200 years it has been known as an escape from gardens, growing in moist soils and proving sometimes troublesome as a weed.

Parkinson, in his Garden of Pleasure, mentions ‘divers sorts of mintes both of the garden and wilde, of the woods, mountain and standing pools or waters’ and says:
‘Mintes are sometimes used in Baths with Balm and other herbs as a help to comfort and strengthen the nerves and sinews. It is much used either outwardly applied or inwardly drunk to strengthen and comfort weak stomackes.’

The Ancients used mint to scent their bath water and as a restorative, as we use smelling salts to-day. In Athens where every part of the body was perfumed with a different scent mint was specially designated to the arms.

Gerard says of its medicinal properties:
‘It is good against watering eies and all manner of breakings out on the head and sores. It is applied with salt to the bitings of mad dogs…. They lay it on the stinging of wasps and bees with good success.’

Culpepper gives nearly forty distinct maladies for which mint is ‘singularly good.’

‘Being smelled into,’ he says, ‘it is comfortable for the head and memory, and a decoction when used as a gargle, cures the mouth and gums, when sore.’ Again, ‘Garden Mint is most useful to wash children’s heads when the latter are inclined to sores, and Wild Mint, mixed with vinegar is an excellent wash to get rid of scurf. Rose leaves and mint, heated and applied outwardly cause rest and sleep.’

In the fourteenth century, mint was used for whitening the teeth, and its distilled oil is still used to flavor tooth-pastes, etc., and in America, especially, to flavor confectionery, chewing gums, and also to perfume soap.

Mint ottos have more power than any other aromatic to overcome the smell of tobacco.

The application of a strong decoction of Spearmint is said to cure chapped hands.

Mice are so averse to the smell of mint, either fresh or dried, that they will leave untouched any food where it is scattered. As mice love Henbane and often prove very destructive to a crop, it has been suggested that their depredations might be checked if some mint were planted between the rows of Henbane.

It is probable that Spearmint was introduced by the Pilgrim Fathers when they landed in America, as it is mentioned among many other plants brought out from England, in a list given by John Josselyn. When in this country apparently found growing wild, it occurs in watery places, but is rather rare.

Professor Henslow (Origin and History of our Garden Vegetables) does not consider it truly native to any country. He says:
‘The Garden Mint (Mentha viridis, Linn.) is a cultivated form of M. sylvestris (Linn.), the Horse Mint, which is recorded as cultivated at Aleppo. Either M. sylvestris, or some form approaching M. viridis, which is not known as a truly wild plant, was probably the mint of Scripture.’

Bentham also considers it not improbably a variety of M. sylvestris, perpetuated through its ready propagation by suckers, and though these two plants are sufficiently distinct as found in England, yet continental forms occur which bridge over their differences.

Its generic name, Mentha, is derived from the mythological origin ascribed to it, and was originally applied to the mint by Theophrastus. Menthe was a nymph, who because of the love Pluto bore her, was metamorphosed by Proserpine, from motives of jealousy, into the plant we now call mint.

Description: From creeping root-stocks, erect, square stems rise to a height of about 2 feet, bearing very short-stalked, acute-pointed, lance-shaped, wrinkled, bright green leaves, with finely toothed edges and smooth surfaces, the ribs very prominent beneath. The small flowers are densely arranged in whorls or rings in the axils of the upper leaves, forming cylindrical, slender, tapering spikes, pinkish or lilac in color. The little labiate flowers are followed by very few, roundish, minute brownseeds. The taste and odor of the plant are very characteristic.

There are several forms of Garden Mint, the true variety being of bold, upright growth, with fairly large and broad leaves, pointed and sharply serrated (or toothed) at the edges and of a rich, bright, green color. Another variety, sometimes sold as Spearmint (M. cardiaca), is much smaller and less erect in growth, with darker leaves, the whorls of flowers distant and leafy, but possessing the same odor and flavor, and another has comparatively large, broad or rounded leaves. Yet another has soft hairs, but this, though distinct from what is known as Horse Mint, is inferior to the true Spearmint.

A form with its leaves slightly crisped is common in gardens under the name of M. crispa.

Cultivation: A moist situation is preferable, but mint will succeed in almost any soil when once started into growth, though in dry, sandy soils it is sometimes difficult to grow, and should be planted in the coolest and dampest situations. Leaf mold, road scrapings, burnt ash and similar materials should, on the other hand, be used freely for lightening heavy, tenacious soils. It does best in a partially shaded position: if in a sheltered spot, it will start earlier in the spring than if exposed. Where a long or regular supply is required, it is a good plan to have at least one bed in a sunny and sheltered, and another in a shady position, where gatherings may be made both early and late.

As the plant is a perennial, spreading by means of its underground, creeping stems propagation may be easily effected by lifting the roots in February or March, dividing them – every piece showing a joint will grow – and planting again in shallow trenches, covering with 2 inches of soil. Six inches apart in the rows and 8 inches between the rows are the right distances to allow. Cuttings in summer or offsets in spring may also be utilized for increasing a stock. Cuttings may be taken at almost any time during the summer, always choosing the young shoots, these being struck on a shady border of light soil and kept moist, or a better plan, if possible, is to insert them in a frame, keeping them close and moist till rooted. Cuttings or young shoots will also strike freely in good-sized boxes in a heated greenhouse, in the early spring, and after the tops have been taken off two or three times for use, the plants may be hardened off and planted outside.

The beds are much benefited by an annual top-dressing of rich soil, applied towards the close of autumn, when all remaining stalks should be cut down to the ground. A liberal top-dressing of short, decayed manure, such as that from an old hot-bed or mushroom bed, annually, either in the spring, when it commences to grow, or better still, perhaps, after the first or second cutting, will ensure luxuriant growth. Frequent cuttings of shoots constitute a great drain on the plants, and if not properly nourished they will fail, more or less. To have really good mint, the plantation should be re-made about every three years, or failing that, it is essential that a good top-dressing of rich soil be added.

A good stock should be kept up, so that plenty may be available for forcing. Cultivators having a greenhouse can easily force mint into an earlier development of new growth than would be in the open garden. Forcing is very easy, the only preparation being the insertion of a quantity of good roots in a box of light soil, which should be placed in a temperature of about 60 degrees and watered freely as soon as growth starts. Cuttings may be made in two or three weeks. Forcing will generally be necessary from November to May – a succession being kept up by the introduction, at intervals of about three weeks, of an additional supply of roots, as forced roots soon decay. Often mint is so grown both upon and under the benches in greenhouses, and the demand for the young, tender stems and leaves during the winter is sufficient to make the plants pay well.

Mint Disease: Unfortunately, mint is susceptible to a disease which in some gardenshas completely destroyed it. This disease, which from its characteristic symptoms is known as Rust, is incurable. The fungus (Puccinia Mentha) which causes it develops inside the plant, and therefore cannot be reached by any purgicide, and as it is perennial, it cannot be got rid of by cutting off the latter. All that can be done is to prevent the spread of the disease by digging up all plants that show any sign of rust. The same ground should not be used again for mint for several years. Healthy stock should be obtained and planted in uninfected soil, some distance away. On account of this liability of mint to rust, it is advisable not to have it all in one bed, but to have several beds of it, placed at some distance from each other.

Harvesting—When the plants are breaking into bloom, the stalks should be cut a few inches above the root, on a dry day, after the dew has disappeared, and before the hot sun has taken any oil from the leaves, and dried for culinary use for the winter. All discolored and insect-eaten leaves should be removed and the stems tied loosely into bunches and hung to dry on strings in the usual manner directed for ‘bunched’ herbs. The bunches should be nearly equal in length and uniform in size to facilitate packing, if intended for sale, and placed when dry in airtight boxes to prevent re-absorption of moisture.

The leaves may also be stripped from the stems as soon as thoroughly dry and rubbed through a fine sieve, so as to be freed from stalks as much as possible, or pounded in a mortar and thus powdered, stored in stoppered bottles or tins rendered airtight. If preparing for market and not for home use, the rubbed herbs will, of course, command a higher price than the bunched herbs, and should be put up in tins or bottles containing a quantity of uniform weight.

When mint is grown commercially on a large scale, it has been estimated to yield from 4 to 5 tons per acre, from which 15 to 20 cwt. of dry should be obtained. Average yields per acre are, however, taken when crops are at maturity, and an estimate of the first cutting crop is hard to form, and is likely to be less profitable than succeeding years, on account of initial expenses.

If Spearmint is being grown as a medicinal herb, for the sake of the volatile oil to be extracted from it, the shoots should be gathered in August, when just coming into flower, and taken to the distillery as soon as possible after picking, the British Pharmacopceia directing that oil of Spearmint be distilled from the fresh, flowering plant. It is estimated that 350 lb. of Spearmint yield 1 lb. of oil. If the distillery is not on the ground or only a short distance away, and the crop has to be dispatched by train, the cutting should take place late in the afternoon on a fine day, before the dew falls, so as to be sent off by a night train to arrive at their destination next morning, having traveled in the cool, otherwise the leaves are apt to heat and ferment, losing color.

Constituents: The chief constituent of Spearmint oil is Carvone. There are also present Phellandrine, Limonene and dihydrocarveol acetate. Esters of acetic, butyric and caproic or caprylic acids are also present. (An Ester is a combination of an alcohol with an acid, the combination being associated with the elimination of water. The esters are highly important and in many cases dominant constituents of numerous essential oils, which owe their perfume largely, or in some cases entirely, to the esters contained. Many of the esters are used as flavoring or perfumery agents, and many are among the most important constituents of volatile salts.)

There are several different essential oils known under the name of Spearmint oil, the botanical origin of the plant used for distillation differing with the country in which the plant is grown. In the United States and in this country several varieties of M. viridis are distilled. In Russia the plant distilled is M. verticellata, and in Germany either M. longifolia, or more generally M. aquatica var. crispa – a plant cultivated in Northern Germany, the oil (called there Krausemünzöl) being imported into this country as German Spearmint oil. It appears to be identical with that from M. viridis. Oil of Spearmint is little distilled in England, either German oil or American oil distilled from M. viridis being imported.

Medicinal Action and Uses: Spearmint is chiefly used for culinary purposes. The properties of Spearmint oil resemble those of Peppermint, being stimulant, carminative and antispasmodic, but its effects are less powerful, and it is less used than Peppermint, though it is better adapted for children’s maladies. From 2 to 5 drops may be given on sugar, or from 1/2 to 1 teaspoonful of spirit of Spearmint, with 2 tablespoonsful of water. Spearmint oil is added to many compounds on account of its carminative properties, and because its taste is pleasanter and less strong than Peppermint. A distilled water of Spearmint will relieve hiccough and flatulence as well as the giddiness of indigestion. For infantile trouble generally, the sweetened infusion is an excellent remedy, and is also a pleasant beverage in fevers, inflammatory diseases, etc. Make the infusion by pouring a pint of boiling water on an ounce of the dried herb; the strained-off liquid is taken in doses of a wineglassful or less. It is considered a specific in allaying nausea and vomiting and will relieve the pain of colic. A homoeopathic tincture prepared from the fresh plant in flower has been found serviceable in strangury, gravel, and as a local application in painful haemorrhoids. Its principal employment is for its febrifuge and diuretic virtues.

Preparations and Dosages: Fluid extract, 1/4 to 1 drachm. Water, B.P. and U.S.P., 4 drachms. Spirit, U.S.P., 30 drops.

When eaten with lamb, very finely chopped in sweetened vinegar, in the form of mint sauce, mint greatly aids the digestion, as it makes the crude, albuminous fibres of the immature meat more digestible. The volatile oil stimulates the digestive system and prevents septic changes within the intestines.

The fresh sprigs of mint are used to flavor green peas and also new potatoes, being boiled with them, and the powdered, dried leaves are used with pea soup and also in seasonings. On the Continent, especially in Germany, the powdered, dried mint is often used at table for dusting upon pea and bean purées, as well as on gravies.

A grating of mint is introduced sometimes into a potato salad, or into a fowl stuffing, and in Wales it is not unusual to boil mint with cabbage.

Mint Jelly can be used instead of mint sauce, in the same manner as red currant jelly. It may be made by steeping mint leaves in apple jelly, or in one of the various kinds of commercial gelatine. The jelly should be a delicate shade of green. A handful of leaves should colour and flavour about half a pint of jelly. Strain the liquid through a jelly bag to remove all particles of mint before allowing to set.

Mint Vinegar is made as follows: Fill a jar or bottle with young mint leaves picked from the stalks. Cover with cold vinegar and cork or cover the bottle. Infuse for 14 days, then strain off the vinegar.

This vinegar is sometimes employed in making Mint Jelly, as follows:

Take 1 pint of water, 1 1/4 OZ. gelatine, the white and shell of an egg, 1/2 gill of Mint Vinegar, 1 dessertspoonful of Tarragon Vinegar, a bunch of herbs, 1 onion, 1 carrot, a stick of celery, 10 peppercorns, salt, 1 lemon. Peel the lemon very thinly, slightly whip the white of egg, wash and crush the shell. Put all the ingredients into a pan, strain in the juice of the lemon and whisk over the fire until just on boiling point. Boil up, then draw the pan to the side of the fire and simmer very gently for 20 minutes. Strain through a jelly bag until clear. Put into a mold to set. If liked, finely chopped mint may be added to the jelly after straining it, or more mint can be used and no Tarragon Vinegar.

To make Mint Punch: Pick a quart of fresh mint leaves, then wash and dry them by shaking them in a clean kitchen towel. Put them into a large jug and mash them with a wooden spoon till soft, when cover with freshly boiled water and infuse for ten minutes. Strain, cool, then set on ice till required. Add two cups of chilled grape juice and strained lemon juice to taste. Sweeten with castor sugar, stir till sugar is dissolved and then add a quart of ginger ale. Fill each tumbler to one-third with cracked ice and fill up with the punch.

The Garden Mint is also the basis of Mint Julep and Mint-water, the cordial distilled from the plant.

Mint Cake is a cake made of flour and dripping or lard, flavored with sugar and chopped fresh mint and rolled out thin.

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow by Email