Spearmint
(Mentha spicata)

History: The most likely parent of peppermint, spearmint is thought to be the oldest of all mints. It is probably the mint mentioned in the Bible.  Romans distinguished between the cultivated mentha and the wild mentastratum, liberally adding both to their cooking. Arabs were also fond of spearmint, calling it tudanaj. Throughout the ancient world, it was much used to keep milk from curdling. In the 16th century, it became spere myne, to describe the spear-shaped flowers that distinguish it from many other mints.

Culinary Uses: Leaves raw or cooked. A strong spearmint flavor, they are used as a flavoring in salads or cooked foods. The leaves are often used in 'mint sauce', which is used as a flavoring in meals. A herb tea is made from the fresh or dried leaves. It has a very pleasant and refreshing taste, leaving the mouth and digestive system feeling clean. An essential oil from the leaves and flowers is used as a flavoring in sweets, ice cream, drinks, and so on.