Spearmint Leaf

(Mentha spicata)

Mentha spicata — Spearmint, Garden Mint, or Common Mint — is one of the most widely cultivated and beloved aromatic herbs in the world, a vigorous, rhizomatous perennial of the family Lamiaceae native to the Mediterranean region and western Asia, now naturalized and cultivated across every temperate region on earth. Spearmint is one of the oldest cultivated herbs known — it was grown in ancient Egypt, Greece, and Rome, where it was used to flavor wine, food, and bathing water, and it was one of the herbs tithed in the ancient Temple in Jerusalem, mentioned in the New Testament (Matthew 23:23). The Romans introduced spearmint throughout their empire, and it has been a cornerstone of European, Middle Eastern, North African, and Asian culinary traditions ever since. The genus name Mentha derives from the Greek myth of Minthe — a naiad (water nymph) who was transformed into a mint plant by the goddess Persephone. The species name spicata means “spiked” in Latin — a reference to the plant’s characteristic spike-like flower clusters. Our Spearmint is grown in the USA.

Spearmint is botanically and chemically distinct from peppermint (Mentha × piperita) — the most important distinction being that spearmint’s essential oil is dominated by L-carvone (the primary monoterpene ketone — typically 55–75% of the essential oil, responsible for spearmint’s characteristic sweet, fresh, distinctly “spearmint” aroma) rather than menthol (which dominates peppermint). This gives spearmint a sweeter, milder, less cooling flavor profile than peppermint — making it the preferred mint for culinary use in many traditions. The full phytochemical profile includes L-carvone (primary volatile compound), limonene, 1,8-cineole (eucalyptol), beta-pinene, alpha-pinene, myrcene, linalool, menthol (in small amounts), menthone (in small amounts), pulegone, caryophyllene, rosmarinic acid (a potent phenylpropanoid antioxidant), eriocitrin, luteolin, apigenin, hesperidin, rutin, caffeic acid, chlorogenic acid, vitamin C, vitamin A (beta-carotene), iron, calcium, magnesium, potassium, manganese, and folate. USA Grown. Available in Cut & Sifted and Powder forms.

Product Highlights

• Cut & sifted and powdered leaf of Mentha spicata — Spearmint / Garden Mint
• USA Grown — domestically sourced spearmint leaf
• One of the oldest cultivated herbs in the world — grown in ancient Egypt, Greece, and Rome; mentioned in the New Testament
• The genus Mentha is named for Minthe — the naiad of Greek mythology transformed into a mint plant by Persephone
• Dominated by L-carvone (55–75% of essential oil) — the compound responsible for spearmint’s characteristic sweet, fresh aroma; distinct from peppermint’s menthol
• Sweeter, milder, and less cooling than peppermint — the preferred mint for culinary use across many world traditions
• Rich in rosmarinic acid, luteolin, eriocitrin, and apigenin
• Available in Cut & Sifted and Powder forms

How to Use

Herbal Tea: Steep 1–2 teaspoons of cut & sifted spearmint leaf in 8 oz of hot water for 5–10 minutes; strain. The flavor is sweet, fresh, and pleasantly minty — one of the most enjoyable of all herbal teas. Excellent hot or iced. Moroccan Mint Tea: The essential ingredient of traditional Moroccan mint tea (atay) — steep generously with green tea and sweeten with sugar for the classic North African preparation. Culinary: Add fresh or dried spearmint to tabbouleh, fattoush, Greek salad, tzatziki, raita, lamb dishes, pea soup, and new potatoes. Mojitos & Cocktails: The classic mint for mojitos and mint juleps. Desserts: Use in chocolate mint preparations, ice cream, and confections. Infused Water: Add a handful of leaves to cold water for a refreshing mint-infused water. Aromatics: Add to sachets and potpourri for a clean, sweet mint fragrance.

USA Grown. Available in Cut & Sifted and Powder (2 oz, 4 oz, 8 oz, 16 oz).

Keep out of reach of children.