Mentha spicata L.

Rhizomatous perennial with branched ± glandular-scaly stems ascending to c. 80 cm, glabrous, glabrate or grey-villous, often tinged red. Lvs sessile to very shortly petiolate, 2.5-9 × 0.7-2 cm, lanceolate to elliptic or ovate-elliptic to ovate or oblong, plane or rugose, either with scattered hairs on veins below, or densely hairy above and persistently grey-villous below; base cuneate to cordate; apex obtuse to shortly acuminate. Infl. of rather narrow, short or long, terminal spikes, the central one 4-12 cm long, usually sparsely hairy, sometimes grey-villous. Fls pedicellate. Calyx 1.5-2.2-(3.5) mm long, ± purple, sparsely dotted with glands; teeth lanceolate or linear-subulate, ciliate, acuminate, slightly < to = tube. Corolla 3-5 mm long, mauve or pinkish; lobes dotted with oil globules outside. Stamens included or exserted; anthers 0.35-0.4 mm long. Style long-exserted. Nutlets 0.5-0.7 mm long, broad-ovoid, minutely reticulate or granular, sometimes plant sterile.

A cool temperate plant. In the tropics it mainly occurs in the highlands. It suits damp ground. In Nepal it grows to about 2500 m altitude. It grows in moist, open places. It suits hardiness zones 3-10. Tasmania Herbarium. Hobart Botanical Gardens. In Sichuan and Yunnan.

The leaves are used for flavouring food. They are used in salads, sauces, soups, fruit drinks, vegetable dishes, desserts, and dressings. They are also pickled and used in chutney. The essential oil is used for flavouring. The fresh or dried leaves are used for tea.

Plants are easily grown by using runners or rooted cuttings. They can be grown from seed.