Spearmint — Mentha spicata (Spear Mint or Spearmint; syn. K. burkhardtis) is a species of mint probably 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 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. The leaves are 5–9 cm long and 1.5–3 cm broad, with a serrated margin. Spearmint produces flowers in slender spikes, each flower pink or white, 2.5–3 mm long and broad.
Hybrids involving spearmint include Mentha × piperita (Peppermint; hybrid with Mentha aquatica), Mentha × gracilis (Ginger Mint, syn. M. cardiaca; hybrid with Mentha arvensis), and Mentha × villosa (Large Apple Mint, hybrid with Mentha suaveolens).
The name ‘spear’ mint derives from the pointed leaf tips.
Spearmint is grown for its aromatic and carminative oil, referred to as oil of spearmint. It grows well in nearly all temperate climates. Gardeners often grow it in pots or planters due to its invasive spreading roots. The plant prefers partial shade, but can flourish in full sun to mostly shade. Spearmint is best suited to loamy soils with plenty of organic material. Spearmint leaves can be used whole, chopped, dryed and ground, Frozen, Preserved in salt, Sugar, sugar syrup, Alcohol, oil, or dried. The leaves lose their aromatic appeal after the plant flowers. Dry it by cutting just before, or right(at peak)as the flowers open, about 1/2 to 3/4ths the way down the sock (leaving smaller shoots room to grow), theres controversy between drying it upside down in the sun, or upside down in a dark spot, some prefer to dry it in a bag, some use plasic, wile others use cloth. it is desputed between what bag works best.