Season: Spring - Fall
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Spearmint is a perennial herbaceous plant. It is 30–100 cm (12–39 in) tall, with variably hairless to hairy stems and foliage, and a wide-spreading fleshy underground rhizome from which it grows. The leaves are 5–9 cm (2–3+1⁄2 in) long and 1.5–3 cm (1⁄2–1+1⁄4 in) broad, with a serrated margin. The stem is square-shaped, a defining characteristic of the mint family of herbs. Spearmint produces flowers in slender spikes, each flower pink or white in color, 2.5–3 mm (0.098–0.118 in) long and broad.
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Half Sun |
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Water
High |
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Uses
Spearmint is used for its aromatic oil, called oil of spearmint. The most abundant compound in spearmint oil is R-(–)-carvone, which gives spearmint its distinctive smell. Spearmint oil also contains significant amounts of limonene, dihydrocarvone, and 1,8-cineol. Unlike oil of peppermint, oil of spearmint contains minimal amounts of menthol and menthone. It is used as a flavouring for toothpaste and confectionery, and is sometimes added to shampoos and soaps.
Spearmint leaves are infused in water to make spearmint tea. Spearmint is an ingredient of Maghrebi mint tea. Grown in the mountainous regions of Morocco, this variety of mint possesses a clear, pungent, but mild aroma.[40] Spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States.
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RECIPES
Fresh Spearmint Ice Cream
Ingredients
• 1 cup packed fresh spearmint
• 1 cup whole milk
• 2 cups heavy cream
• 2 large eggs
• 3/4 cup sugar
Directions
• Step 1
Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.
• Step 2
Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
• Step 3
Meanwhile, whisk together eggs and sugar in a medium bowl.
• Step 4
Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
• Step 5
Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).
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