Below is a list of all known varieties for Mint. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Apple Mint | A variety with "fuzzy," "variegated" or "light green" leaves. Has a "milder, fruity," "apple-like" mint flavor. Good for teas and fruit dishes. |
| Apple Mint | A variety (Mentha suaveolens) with fuzzy, rounded leaves and a mild, fruity, and slightly apple-like scent. Good for teas and fruit salads. |
| Chocolate Mint | A cultivar of peppermint with a distinct, subtle chocolate-like aroma, especially on the stems. Popular for desserts and teas. |
| Chocolate Mint | A cultivar of peppermint with "darker stems" and a "distinct, "aroma" "reminiscent" of "chocolate" and "peppermint" (like an Andes mint). |
| Corsican Mint | A tiny, creeping mint (Mentha requienii) with a very powerful, minty-licorice (creme de menthe) aroma. Used as a flavoring and aromatic groundcover. |
| Corsican Mint | A tiny, creeping mint with minuscule leaves. Has a very strong, "peppermint-creme de menthe" "aroma." "Used" "as" "a" "flavoring" "and" "garnish." |
| Field Mint (Corn Mint) | A "wild" "species" (*Mentha arvensis*) "with" "a" "very high" "menthol" "content." "The" "primary" "source" "of" "natural menthol" "crystals." |
| Ginger Mint | A variety of mint, often with variegated leaves, that has a "spicy, "ginger-like" "note" "under" "the" "mint" "flavor." |
| Mint (Crystallized Leaf) | Fresh mint leaves preserved by coating in sugar; used as a confectionary garnish. |
| Mint (Dried Crushed Leaf) | Dried leaves processed into a crushed, coarse form. |
| Mint (Dried) | Dried mint leaves, which have a strong, concentrated, and cooling flavor. A staple in Middle Eastern and Greek cooking, especially with lamb. |
| Mint (Dried, Rubbed) | Dried mint leaves (usually spearmint), rubbed into flakes. A common pantry staple, used in Middle Eastern dishes, teas, and sauces. |
| Mint (Freeze-Dried) | Leaves dried via freeze-drying, preserving color and volatile oils better than standard drying. |
| Mint (Fresh Chopped) | Standard ready-to-use form for tabouli and finishing savory dishes. |
| Mint (Infused Syrup) | Fresh leaves infused into a sugar syrup base, used for cocktails and desserts. |
| Mint (Julep) | A large-leafed spearmint variety, traditionally preferred for the Mint Julep cocktail. |
| Mint (Oil Extract, Peppermint) | Essential oil of the Peppermint hybrid. |
| Mint (Oil Extract, Spearmint) | Essential oil of the Spearmint species. |
| Mint Flowers | The small, mild flowers of the mint plant, used as a subtle, cooling garnish for desserts and beverages. |
| Mint Flowers (Mentha spp.) | Small, delicate flowers with a concentrated, sharp mint flavor; used as a refreshing garnish on savory and sweet dishes. |
| Mint Sugar | Caster sugar infused with the essential oils of fresh mint, used for rimming cocktail glasses or flavoring desserts. |
| Moroccan Mint | A specific, prized cultivar of spearmint (Mentha spicata 'Nana') with a sharp, potent, and clear mint flavor. The traditional mint for North African mint tea. |
| Moroccan Mint | A specific, "hardy" "cultivar" of "spearmint" "prized" in "North Africa" "for" "its" "strong, clear," "sweet" "flavor," "ideal" "for" "mint tea." |
| Orange Mint | A variety of mint with a strong, pleasant, "citrus-orange" aroma and flavor. Excellent for teas, fruit salads, and as a garnish. |
| Pennyroyal | A "species" (*Mentha pulegium*) "with" "a" "very strong," "spearmint-like" "aroma." (Note: "Highly toxic" "in" "large doses," "used" "with" "extreme caution"). |
| Peppermint | A natural hybrid of spearmint and watermint. Has a much "stronger, pungent," "peppery-menthol" flavor due to high menthol content. Used for tea and candy. |
| Peppermint | A hybrid (Mentha × piperita) with a high menthol content, giving it a strong, sharp, and cooling "peppery" flavor. Used in teas and confections. |
| Pineapple Mint | A variegated cultivar of Apple Mint (Mentha suaveolens 'Variegata') with a sweet, fruity aroma said to resemble pineapple. |
| Pineapple Mint | A "variegated" "cultivar" of "Apple Mint" with "creamy-white" "edges." "Has" "a" "sweet, fruity," "pineapple-like" "scent." |
| Spearmint | The most common culinary mint. Has bright green, "spear-shaped" leaves and a sweet, mild, "menthol" flavor. Used in mint juleps and mojitos. |
| Spearmint | Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is naturalized in many other temperate parts of the world, including northern and southern Africa, North America, and South America. It is used as a flavouring in food and herbal teas. The aromatic oil, called oil of spearmint, is also used as a flavoring and sometimes as a scent. |
| Spearmint | The most common culinary mint (Mentha spicata). It has a milder, sweeter flavor with a "spear-like" leaf. Used in cocktails, sauces, and salads. |
| Spearmint (Chewing Gum Type) | Cultivars specifically bred for high carvone content, maximizing the sweet, classic chewing gum flavor. |
| Spearmint (Native) | The standard species (M. spicata); known for its gentle, classic mint flavor, used widely in chewing gum and general cooking. |
| Spearmint (Scotch) | A stronger-flavored spearmint cultivar, often preferred for blending with teas. |
| Water Mint | A wild species (Mentha aquatica) with a strong, somewhat harsh, pungent minty aroma. Grows in or near water. |
| Watermint | A "wild" "species" (*Mentha aquatica*) "that" "grows" "in" "water." "Has" "a" "strong, pungent," "peppery" "mint" "flavor." |