Heirloom Thursday: Spearmint

A year ago, I wrote about mint species in general.  Now that summer is coming along faster than anybody might think, it's time to start thinking about one of the cooling and refreshing herbs of summer - spearmint!

History: Spearmint, or mentha spicata, is native to somewhere in Europe or Asia.  It was so easy to cultivate that it rapidly spread throughout the area, thousands of years ago.

Worldwide Production: 32,000 acres, of which 70% are in the United States.

Growing: Mint is planted in rows but by the second year spreads to take over an entire field.  A field is usually rotated after three to five years, due to mint's susceptibility to disease and weeds.  Propagation is through runners, making this a vulnerable heirloom without much genetic diversity.

Harvesting: Spearmint is harvested by machine and left to dry for a few days in the field as "hay."  This is then picked up by another machine for further processing.  Of course if you grow your own mint, just snip a few leaves, best in the morning when the oil production is highest.

Eating and Processing: Most commercially grown spearmint is not eaten, but rather distilled for its oil.  This oil is then sent off for a variety of purposes, but foremost to flavor chewing gum and toothpaste.  Out in the culinary universe, the most common use of spearmint is probably in marinades for lamb, especially in Indian cuisine.

Health Information: Fresh spearmint has a smattering of vitamins and minerals but nothing to write home about.  For example an ounce of spearmint has 23% RDA of vitamin A, 18% of iron, and 16% of manganese.  Spearmint and its oil is often used to treat mild gastrointestinal ailments, including stomachache and constipation.  A small trial found that spearmint tea lowered the amount of free testosterone in women with hirsutism, through a minor anti-androgen effect.  A randomized trial at Montefiore is looking at whether aromatherapy including spearmint has an effect on chemotherapy-induced nausea in children.
 

Sustainability: Spearmint is considered an invasive species around the Great Lakes and in Death Valley National Park, of all places.  Unless you are careful to control it in your garden you might find local invasion as well!

Where to Find: Best to grow it yourself if you want a fresh supply.

Bottom Line: Spearmint - cool, refreshing, and not just in your toothpaste and Wrigleys!

References:
1. Wikipedia
2. The Wisconsin Mint Industry page
3. Spearmint nutrition facts
4. Image from Flickr Creative Commons