Mint is pronounced in French, as Menthe. Mint is also known as Mentha which comes from the Greek Mintha (Mi-Ta)

It is part of so many herbs we’ve come across in this series, the Lamiaceae or mint family. Which includes herbs like basil, rosemary, sage, oregano and catnip.

Some plants that have fragrant leaves and are called mint are not in the mint family like Vietnamese mint and also Mexican mint the latter actually being a part of the sunflower family.

Mint is found in Europe, Africa, Asia, Australia, Oceania, and North and South America.

The plant loves many different environments but mostly it grows the best in wet moist soils. In general, mints tolerate a wide range of conditions, and can also be grown in full sun. Mint grows all year round.

Menthe is an aromatic perennial herb except in some exceptions depending on the spices. They have wide-spreading underground and overground stolons, a stolon is the botanical name of runners that the plant gives to grow. These are a reason why a lot of people plant mint in their gardens in pots, not in garden beds.

They can grow from 10 to 120 cms tall and spread all over the garden if planted in it. Due to their tendency to spread mint is often considered invasive.

Mints are good companion plants as they repel insects that aren’t good for other plants at the same time as attracting beneficial insects. In fact, many people use mint to put in their kitchen cupboards and drawers as it repels those pesky ants.

It has leaves of different colors depending on the species from dark green, gray-green, purple, blue, and even pale yellow.

Mint often flowers with white to purple flowers and will fruit with little pods that contain one to four seeds.

There are many different names and varieties of mint including Bowles mint, Chocolate Mint, Corn Mint, Curly Mint, Eau de Cologne Mint, Field Mint, Flea Mint, Ginger Mint, Green Mint, Grey mint, Marsh Mint, Meadow Mint, Mojito Mint, Pennyroyal, Peppermint, Pole Mint, Red Raripila Mint, Round Leaf Mint, Spearmint, Tall Mint, Tea Mint, Toothmint, Water Mint and Wolly Mint.

And then there are the fruity varieties of apple mint, banana mint, kiwi mint, lemon mint, Pineapple Mint, and Strawberry Mint.

Oh and let’s not forget the ones named after places, Canada Mint, Corsican Mint, Cuba Mint, Japanese Mint, and Swiss Mint. There are actually more than 3,000 names for mint and its many varieties.

There are five species of mint growing wild in France and many more commercial varieties are grown as well. In the Haute Provence, there is a variety of peppermint that has been grown commercially since the 19th century.

In history, mint has been used as a medicinal herb as well as a culinary herb. One of the oldest written records of mint herbs is attributed to King Hammurabi of ancient Babylon (1800 BC), who prescribed them for medicinal purposes, namely gastrointestinal

One of the oldest surviving medical texts in the world, the ancient Egyptian Ebers Papyrus from 1550 BC, cites mint as a digestive and a tool to soothe flatulence.

The ancient Greeks used to rub mint on their arms believing that it would make them stronger. They used to call mint the herb of hospitality. There’s a story in Greek mythology that a nymph named Minthe who was beloved by Hades was transformed into a mint plant by Demeter the mother of Persephone.

Throughout Europe, many cultures used to use mint as a room deodorizer and even strewn across floors of people’s houses to cover the smell of the hard-packed soil that was on their floor. Stepping on the mint would help to spread its scent through the room.

Charlemagne leader of the Holy Roman Empire and founder of the first medical school in Salerno in the 9th century, ordered medicinal plants, in which mints were already included, to be cultivated inside state-owned land.

The Romans in fact stewed mint during their banquets to scent their tables and create a warm welcome to their guests apparently, they often would even wear garlands of mint and brought mint with them as they made their way through Europe and then Britain.

During the Middle Ages Avicenna recommended the taking of water mint as a treatment to reduce sexual desire.

Dietaries from the late 1500s suggest that mint juice was effective against poison, and the mint herb encouraged the circulation of good blood if eaten raw. The powder of mint was thought to aid in killing worms in the stomach, and when mixed with milk could be used for this purpose even with infants.

It’s been used as a medicinal herb to treat stomach aches, chest pains, nausea, and even irritable bowel syndrome.

If using mint leaves for culinary uses they should be used fresh and stored for up to a few days in a plastic bag in the fridge. But you can also freeze ice cubes of mint leaves and water. Another fabulous use of mint in cuisine is dried mint which is fantastic in many uses in the kitchen. Dried mint should be stored in an airtight container in a cool dark dry place.

The leaves of the mint plant have a fresh aromatic sweet flavor with a cool aftertaste and are often used in teas, drinks, jellies, candies, and many dishes in French cuisine as well as other cuisines around the world.

In France in particular you will find min in alcohol of course. Specially in the mint-flavored liqueur Crème de Menthe. Along with this liqueur the French also love a mint syrup which you will often see many adults drinking in the morning on a summer’s day in many French bars, bistros, and cafes.

It’s probably no surprise at all to you all that Morocco is the main producer of mint in the world with mainly peppermint and spearmint being grown.

Mint essential oil is used to flavor many fresheners, drinks, mouth washers, toothpaste, chewing gums, candies, and chocolate. The oil is also used in cosmetics and perfumes as well as aromatherapy.

There is a proverb in Morocco about mint tea.