Summary: Mentha arvensis (wild mint) is a plant in the Lamiaceae family. Verdica documents 0 traditional uses, 0 phytochemical compounds, and 0 herb-drug interactions for this species.
Mentha species, Mint species (Lamiaceae or Labiatae) are a family of aromatic plants native to Europe, Africa and Asia. With over 30 genera and 600 species, they are one of the most prominent families of flowering plants. Mints are characterised by their square stems, opposite leaves, and often strong minty smell. Some familiar genera include Mentha (peppermint, spearmint), Salvia (sage) and Lavandula (lavender). Mint species are grown for their aromatic edible leaves eaten raw or cooked. Use as a flavouring in salads, cooked foods, or herb teas. Many mints thrive in moist spots in partial shade. Some mint species are invasive, increasing by a network of runners. Leaves are available all year. Popular mints are Peppermint (Mentha × piperita), Spearmint (M. spicata), Scotch Spearmint (M. x gracilis), Cornmint (M. arvensis) and Apple Mint (M. suaveolens). You may also want to try: Water Mint (M. aquatica), Horsemint (M. longifolia), Pennyroyal (M. pulegium), Corsican Mint (M. requienii) and Apple Mint/Bowles’ Mint (M. x villosa alopecuroides). All have excellent, tasty leaves. Harvesting: Leaves are harvested 30 days after planting and then throughout the growing season, from spring to autumn, but they are best harvested just before flowering for optimal flavour. Flowers are harvested from late spring to early summer.
| Sunlight | Full sun |
| Watering | Low to moderate — most prefer drier conditions |
| Soil | Well-drained, lean soil; avoid heavy clay |
| Hardiness Zone | USDA 4-10 |
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