Mint is a robust perennial herb with unmistakably aromatic leaves. There are 25 species and over 600 of varieties widely distributed throughout the world. However, the most valuable and most commonly raised are the following varieties; spearmint - M. spicata, apple mint M. rotundifolia, peppermint – M. piperita, – Pineapple mint – M. suaveolens ‘Variegata’,

All mint has square stems and white or mauve flowers in terminal heads or spikes that appear from midway to late-summer. Mints grow well and overspread quickly wherever they are plant. They favor a well dug, very damp soil and a sunny or partially sunny location. Propagation is mostly by root division, in spring or autumn, since plants true to the parent are hard to come by from seeds.

Mint is vulnerable to rust disease. If signs of rust appear, the plants should be dug out and destroyed. Rust shows up as orange freckles on the lower leafage and stems. Regular harvesting is good for mints as they become much bushier and attractive. Leaves could be used either dried out or fresh.

In addition to its popularity as a culinary herb, mint is popular for its role in cosmetics, as a pest repellent, and in potpourri. Mint is perfect for soups, salads, poultry, meats, fish, sauces, stews, chocolate dishes and tangy sweets. Peppermint is most frequently used for teas and desserts.

Pennyroyal the most pungent member of the mint family rubbed on pet’s fur will assist to deter fleas. However, essential oil of pennyroyal is so potent that it should be considered a poison. In the interest of safety, never use essential oil for anything, just leave pennyroyal oil alone. If a pet or person could be expecting, don’t use, not ever, pennyroyal at all.