Mint is an invasive perennial herb that sends up new plants from the spreading roots.  It has the distinctive square stems common to most of the mints, but interbreeds readily, making it difficult at times to determine the exact species.  Most mints are native to Europe and Asia, but mint has naturalized throughout North America. 

Mint is important commercially as a source of flavor and menthol.  Peppermint is used widely in chewing gum, candy, and other sweets, but is too strong for most other home culinary uses.  However,  it can be used to make tea and garnish fruit drinks, etc.  True Peppermint is a sterile hybrid, and does not produce seeds.  The plant must be propagated by cuttings, divisions, or layering.

Spearmints are milder and more versatile culinary mints.  They compliment all kinds of meat, fish and vegetable dishes.  They are excellent combined with just about any vegetable, and in  soups, peas, sauces, candy and chocolate.  

Apple Mint has a slightly fruity flavor and is good for garnishing drinks and adding flavor to fruit salads, cream cheeses and cottage cheese.

Mints spread rapidly, and can be used as a fragrant Ground Cover, but their growth is rampant and they will take over other plants unless contained behind barriers.  Plant them in rich, moist soil in full sun to partial shade.  They do have some merit in companion planting despite their invasive nature, but care should be taken to contain their growth using barriers.  Please see Companion Planting for further information.