Spearmint (Mentha spicata, syn M. viridis), the mint variety most commonly used in cooking, yields an aromatic and carminative oil, referred to as "oil of spearmint ".

Many people use the name "scotch spearmint" for gingermint (Mentha x gracilis, syn M. cardiaca), a hybrid of spearmint and wild mint (Mentha arvensis).

Spearmint takes its name from its crinkled leaves, which resemble the shape of the blade of a spear.

It has oblong, lanceolate, sub-acute, serrate leaves, and slender spikes of flowers. It grows in watery places.

See also

• Altoids