Mint, while often taken in vain for its aggressive growing habit, is a wonderfully versatile herb everyone should have in their garden. It is true that not much will contain mint, though metal or plastic barriers sunk at least 6″ into the ground will help. Another alternative is to grow it in its own pot. And then there are those who let it wander at will, even letting it grow into the lawn, where it sends up a wonderful, refreshing fragrance each time you mow! Mint typically dies down in the winter, hardly ever disappearing completely, but will return with a vengeance when the weather begins to warm up in the Spring.

Though most Southerners would be lost without a sprig of mint in their beloved ice tea, and equally helpless around Derby Day without that quintessential drink the mint julep, there are many other culinary uses for mint. It is a primary ingredient in Greek cuisine, adding a wonderful flavor to lamb dishes or salads such as tabouleh. Try it chopped over chilled cucumbers for a wonderfully refreshing snack, or on tomatoes drizzled with a good quality olive oil. Minted peas and carrots are other simple yet flavorful dishes. Experi’mint!’ (pun intended)

Even though some people will argue that mint is a weed and should be treated like one, to get the best flavor and growth:

• Plant it in rich, compost-enhanced soil in full sun.
• Keep it moist.
• Feed it every now and again with a half-strength commercial fertilizer, or a full-strength organic one (too much nitrogen will cause a lot of growth, but with little flavor).
• Cut it back when it gets tall and the leaves are spaced further apart, this will keep it from blooming and getting woody, and provide you with a consistent supply of fresh, tasty leaves.

Banana Mint has a distinctly fruity, banana-like scent. It is a smaller, lower growing mint with pale green leaves, that is not as aggressive as some. It also develops beautiful lavender flowers similar to those of pennyroyal.

Blue Balsam Mint is a strongly scented peppermint with a wonderfully cool flavor. It is an attractive low-growing plant, with smallish shiny green leaves and darker stems.

Chocolate Mint is a another great peppermint, similar in looks to Blue Balsam, but with distinct chocolate overtones. If you are a coffee lover, place a sprig in the bottom of your mug and pour hot coffee over it and let steep for a few minutes…mmm. Or try using it finely chopped and added to chocolate sauces, frostings, or ice creams for a refreshing minty flavor.

Corsican Mint (Mentha x requienii) is a tiny-leafed, creeping mint with an amazing menthol aroma (think Creme de Menthe). It has a fairly shallow root system, and does not like temperature or moisture extremes, making it one of the more finicky mints to grow. It does best in our climate when it is protected from the midday sun and kept moist and well-fed. Try it in between paving stones on your patio or walkway for a wonderful aroma every time you take a step!

Curly Mint (M.s.’Crispa’) A very attractive spearmint with densely curled leaves—perfect for garnishing drinks or salads.

Grapefruit Mint (Mentha sp.) This spearmint has a spearmint flavor with strong grapefruit overtones. Use it as you would any spearmint; especially good in tea! Another bonus is the beautiful lavender flowers it produces in late summer.

Japanese Field Mint (M.arvensis piperascens) Dark green, smooth leaves, with slightly leggy growth habit. VERY strong menthol flavor. It is the primary source of Japanese menthol, used to flavor candies, drinks, etc.

Kentucky Colonel (Mentha spicata) Large, dark green, slightly crinkly leaves. Our all-around favorite for Mint Juleps or iced tea. Kentucky Colonel is a reliably hardy, strongly flavored spearmint that is favored by many Lowcountry growers.

Lemon Mint (Mentha sp.) Developed from apple and lime mint, lemon mint has a sweet, fruity, spearmint-like aroma with a hint of citrus. A good grower here, producing a profusion of lavender flower spikes.

Lime Mint (M.piperita citrata) Minty with a lime twist; try this one in a gin and tonic! A hearty grower in our climate, lime mint can be used like spearmint, in teas, fruit salads, or as a garnish.

Mountain Mint (Pycnanthemum pilosum) A hardy native to the United States. It has a great menthol flavor, and can be used like peppermint. A rapid spreader, mountain mint can reach several feet in height. The uppermost bracts turn a beautiful frosty pinkish-greenish white, that look great fresh or dried. When dried, mountain mint retains its scent, making it a wonderful addition to dried flower arrangements or pot pourri.

Orange Mint (M. piperita citrata) Heavily perfumed with Bergamot overtones, orange mint is valued for its unique, citrusy aroma and flavor. It makes a wonderful addition to iced tea, fruit desserts, and pot pourris.

Pennyroyal (Mentha pulegium) Pennyroyal’s low-growing habit, and dense, rounded (penny-shaped!) leaves make it an excellent ground cover. It will reach 4-6″ when it blooms its attractive lavender flowers, but will otherwise remain pretty compact. Pennyroyal will naturalize if given plenty of moisture, some light shade, and moderate protection in the winter. Traditionally used to keep away fleas, it also makes a flavorful tea (though not for pregnant women, as it can induce miscarriage.)

Pineapple Mint (M. suaveolens ‘Variegata’) is a beautiful fruity scented, trailing mint with slightly ruffled, creamy-white and pale green leaves. It is flavorful in tea, makes an excellent garnish, and looks beautiful when planted in pots or hanging baskets with other herbs or flowering annuals.

Red Stemmed Apple Mint (Mentha x gracilis) is a rare mint that carries both the peppermint and spearmint oils. It is an attractive plant with (you guessed it!) red stems and bright green, pointed leaves. Excellent in iced tea or as a garnish for fruit salads, cool summer drinks, or desserts.