Culinary Mint Medley
from http://www.vegetablegardener.com, March 29th, 2009

Varieties to savor in the kitchen
There are about 25 well-defined species in the genus Mentha, and there are more than 500 named varieties. Many of these are variants or hybrids of the 25 species, demonstrating mint's tendency to hybridize readily. All mints have square, branching stems and oval or lance-shaped leaves with finely serrated edges. All contain volatile oils that create the aromas mints are known for. My three favorites for cooking are peppermint, spearmint, and orange or bergamot mint.

Peppermint (Mentha x piperita 'Mitcham'). The best-tasting peppermint is found under various names throughout the country: 'Mitcham', black-stemmed, 'Blue Balsam', and even chocolate mint. It is highly mentholated, almost hot, and full of flavor. The plant has a deep purple-blue cast to the stem, and the leaves are a bit larger and rounder than those of other peppermints. Its strong taste holds up well in cooked dishes. It's also good in drinks and desserts where you want intense flavor. Chocolate mint works well with chocolate-in cookies, cakes, brownies, and ice cream.
Spearmint (Mentha spicata). There are many kinds of spearmints; most have hairy leaves that are a light, bright green. Spearmint is milder and sweeter than peppermint and makes wonderful mint tea, sauces, and jellies. It is the mint I choose for fresh pea soup and broiled summer tomatoes. Because spearmint is similar to the mint found in the Mediterranean, I use it when I prepare dishes characteristic of that region: rice salad, couscous, and tabbouleh. I also like to candy the small leaves for desserts. 'Curly' mint (Mentha spicata 'Crispa') is sweet and fragrant, with curly leaves. Use it in the same manner as the other spearmints. 'Kentucky Colonel' is a mild-mannered spearmint. Put it in a mint julep or any summertime beverage.

Orange mint (Mentha aquatica). This attractive plant has small, oval, bright-green leaves and small, lavender blossoms that make a tasty edible flower. Orange mint's intense perfume, which is reminiscent of Earl Grey tea, boosts its strong citrus flavor. It is delicious with fruits, especially the stone fruits of summer like peaches, nectarines, plums, and apricots, and it works well in drinks, sauces, preserves, and desserts.

Double Mint (Mentha x gracilis 'Madalene Hill').This plant was brought to herb authority Madalene Hill in the mid- to late-1960s from Southeast Asia and was originally called red-stem applemint. This remarkable natural hybrid is a wonderful and unusual mint, packed with the fragrance and flavor of both spearmint and peppermint.

Applemint (Mentha suaveolens). This fuzzy-leaved mint, which comes in both green and variegated types, has a mild flavor and a very slight applelike aroma. It's good with fruit salads, in beverages, or as a garnish.

Ginger mint (Mentha x gentilis 'Variegata'). Ginger mint adds zest to cool summer soups and vinaigrettes. It is tasty in baked goods like scones and gingerbread, and it is good in beverages, from tea to lemonade and fruit punch.

Yerba Buena (Satureja douglasii). This plant with its pale-green, minty leaves is found in Latin America, Mexico, and the southwestern United States, where it is used in tea, soups, stews, and desserts.