Spearmint Leaves

Mentha spicata (Spear Mint or Spearmint) is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. It grows in wet soils. It is an invasive species in the Great Lakes region where it was first sighted in 1843, although it is grown widely across northern Indiana. It is a herbaceous rhizomatous perennial plant growing 30-100 cm tall, with variably hairless to hairy stems and foliage, and a wide-spreading fleshy underground rhizome. Spearmint leaves can be used whole, chopped, dried and ground, frozen, preserved in salt, sugar, sugar syrup, alcohol, oil, or dried.

Spearmint Leaves pair well with lamb, duck, chicken, pork or veal in the meat department. Many vegetables dishes benefit from the addition of mint, as do Asian dipping sauces, beans, lentils and tabbouleh. It adds just the right refreshing touch to fruits and fruit salads.

.4 oz. & 1.3 oz