By Barbara F. Smith

To begin, know that there is a lot to say about mints. Many are thriving in the BBG Herb Display Garden, with a photo above showing some in bloom.

Mint is the common name for a family of herbs, the Latin name of which is Lamiaceae. So, already, we’ve gone from discussing a single plant, to a more generalized term of a family of plants. You’ll recall from high school biology that the animal and plant kingdoms are organized and classified to enable better understanding. The final three ranks of that organization are family, genus and species. These herb articles usually provide the genus and species of plants to be discussed. 

Since ancient times, there have been different approaches to categorizing plants and animals. Records show systems developed by ancient Chinese and Egyptians, then ancient Greeks and Romans, and Aztecs in pre-Columbian Mexico, led to Carl Linnaeus, a Swedish biologist and physician of the 1700s, widely seen as the father of taxonomy. His system for naming, ranking and classifying organisms is still in wide use today. Charles Darwin’s work on evolution brought more nuance to the field. 

The point to efforts of classification is to provide knowledge of characteristics from which conclusions may be drawn. 

The mint family is said to be “one of the most important plant families on earth,” with about 230 genus (genera) and 7,000 species as members. Many beloved kitchen herbs are in the mint family — thyme, rosemary, sage, oregano, and basil, for example. Major characteristics include usually square stems, characteristic fragrance that may attract beneficial insects and repel pests; opposite leaves, and richness in volatile oils. Many are native to Mediterranean Europe. Through the centuries, mints have been used medicinally, ornamentally, for fragrance, and in cooking. In ancient times, dried mint was thought to increase mental function and concentration. Many members of the family are widely cultivated, owing not only to their aromatic qualities but also the ease of cultivation, particularly by stem cuttings.

Within the mint family is the mint genus (Mentha), which has about 19 “pure but variable” species of almost exclusively perennial plants, characterized by wide-spreading, underground rhizomes; erect, square, branched stems; paired oppositely arranged leaves and small tubular flowers arranged in clusters. While the species of mint are widely distributed and found in many environments, many grow best in wet environments and moist soils. Due to a tendency to spread unchecked, mints are considered invasive in some environments. That tendency may be addressed by growing mints in containers. The following handful of common Mint species that may encourage you to try one or more in your gardens next season. 

Peppermint and spearmint are two of the most important species. The big flavor impact of Peppermint (Mentha piperita) with its high menthol content is usually reserved for desserts, candies and chocolate. Spearmint (Mentha spicata) particularly the variety “Kentucky Colonel” with its smooth and mild taste, is prized for mixed drinks, and it is also used to flavor cakes, cookies and ice cream. There actually is a “Doublemint” (Mentha gracilis), the flavor of which combines the sweetness of spearmint with the coolness of peppermint. (Those of us of a certain age recall doublemint gum, which may have used peppermint with additional wintergreen added. The Wrigley company reportedly had twice the amount of mint flavoring in its gum compared with other gums available.) Orange mint (Mentha aquatica var. citrata) is an ingredient for potpourri, along with rose petals, rose geranium leaves and lavender. It also was featured in finger bowls, an elegant and formal dining accessory for guests to rinse their fingers after dining, or between courses, depending on the foods served. This custom has declined in modern times. Orange mint is a good choice for use in fruit salads, fruit cobblers or crisps. Apple mint (Mentha suaveolens) with its slight apple scent and mild fruit flavor, makes delicious tea, sauces and jelly. 

Medicinally, peppermint is a source of menthol oils, which have anti-bacterial properties. Peppermint tea is anti-spasmodic and soothes stomach or intestinal issues. If rubbed on skin, peppermint soothes aching muscles or chest congestion. Its “claim to fame” is that it causes both a heating and cooling sensation at the same time. Peppermint and spearmint are often listed as good repellants for aphids, fleas, beetles and various cabbage pests.

A favorite part of researching for these herb articles is finding the unexpected. There’s a book called “Peppermint Kings in America: A Rural American History” by Dan Allosso (Yale University Press, 2020), which highlights the growing, distilling, selling, and uses of peppermint oil, including its colonial and English roots across generations in Massachusetts, one of the first states to raise peppermint as a significant agricultural product. Farms growing peppermint nearby to BBG were found in Lanesborough, Pittsfield and Lenox. During post-Revolutionary War times, domestic peppermint products became a key ingredient in many medicines prescribed by doctors but also a component in many families’ home medical shelves. Its various uses were to treat sore throats, to reduce itching, relieve minor aches and pains, and as a decongestant.

WHAT’S HAPPENING IN THE BBG KITCHENS?

First, if you haven’t already seen it, check out this video, which features Herb Associates talking about the work of the group in tending the Display and Production Gardens, making products for sale at the Gift Shop, and all attendant administrative details to support those efforts. What fun!

In the warm kitchen, the Kitchen Crew prepared a new product — Peach Basil Jam, a taste treat with a delicious fragrance. The first batch of Harvest Marmalade, the ever-popular end of season delight featuring orange tomatoes was also prepared. These ultra-seasonal, artisanal preserves are unique. 

In the cool kitchen, the Crew made batches of Sweet and Sour Herb Dressing, Herbed Raspberry Vinaigrette, and bottled Tarragon Vinegar.

Using previously dried buds, a Herb Associate assembled Lavender Sachets, which make a nice addition to your lingerie drawer or bedroom closet. Other dried herbs were assembled to make Combo Lemon Tea bags – using Lemon Verbena, Lemon Balm and Lemon Mint. Herbal tea lovers — this is a product not to be missed. Delicious!

Make a point of dropping by the BBG to witness the late season bloomers and stop by the Gift Shop for some Herb Associates Products. Only a few more weeks until the Harvest Festival, where a visit to our booth outside the Center House is a must. All proceeds from our products benefit the Garden. Til then, thank you for your ongoing interest in all things herbal.

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.