Mentha spicata (formerly viridis) is the best strain grown from seed.
An exceptionally fragrant and ornamental plant in addition to having many culinary uses, it is also extremely attractive to butterflies, making a wonderful addition to a butterfly or wildlife garden.

Chopped leaves are added to new potatoes, green peas, made into mint sauce to eat with lamb and added to mayonnaise for sea foods adds a fresh summer taste.
We eat mint with lamb as it helps digest the fatty nature of the meat. Its digestive qualities are similar to peppermint but not as strong. Spearmints warmer taste is usually preferred by children.
Spearmint tea is a pleasant home remedy for children’s indigestion, sickness and colic. Taken for its relaxing effects, it can also ease headaches and digestive problems.

Sowing: Sow in spring from March to May.
Sow seed on the surface of lightly firmed, moist seed compost in pots or trays. Press the seeds lightly into the compost. Seed is slow to germinate.

Cultivation:
When large enough to handle, transplant seedlings into single 15cm (6in) pots. For best results, provide any ordinary, well-drained soil.
Gradually acclimatise to outdoor conditions for 10 to 15 days before planting out after all risk of frost. Place in full sun
Mint is very invasive spreading by vigorous rhizomes and are best grown in containers. One plant can replicate itself several times using offshoots, so one plant per 15cm (6in) container should suffice.
Mint are hardy perennials and will die back to ground in winter. Top dress with compost in autumn if the plants are not lifted annually. Cut back often to prevent flowering and encourage new growth.

Harvesting:
The aromatic leaves are at their best just before flowering in June and July. Commercial mint growers wait until 20 percent of their mint is in flower then cut the whole crop.

Storage:
Freeze spearmint for winter use. Dry leaves picked in June to July. Make mint vinegars and store fresh leaves in oil.
To freeze, wash and dry individual leaves, place in a single layer on a tray, cover with clingfilm and freeze until solid. Transfer to small plastic bags or containers and return to the freezer where they’ll keep for several months.

Companion Planting:
Mint is the companion plant of Cabbages, repelling the Cabbage White Butterflies, Aphids, Mosquitoes and Flea Beetles. Use cuttings as a mulch around members of the brassica family.

Medicinal Uses:
The benefits of mint aromatically and medicinally are almost identical to basil; however the classic mint aroma from the stronger menthol oils, provide the more powerful effects on calming a gut that is inflamed or in spasm, and the cool, stimulating effect on the skin and to the taste. The effect of menthol on the skin can be used as a mild analgesic and frequently added to muscle creams. The antibacterial and cleansing effects are commonly used as full flavoured oral hygiene products.

Folklore and Legend:
In France the spearmint is dedicated to the Virgin and is called "Menthe de Notre Dame".
According to Greek mythology, the mint plant originally was a beautiful nymph named Minthe who lived in the River Cocytus in the underworld; She was the secret lover of Hades. In fact, he adored her. When Persephone found out about the relationship between her husband and the water nymph, She was furious, and, in a fit of jealousy, took revenge on her husband's mistress by stomping her, eventually cursing and transforming Minthe into a lowly plant.
Although Hades could not undo his wife's spell, he did have the power to add one of his own. He bestowed upon Minthe a fragrance that would grow sweeter and stronger whenever she was trod upon.
Over time, the name Minthe was changed to Menthe, is the origin of our word menthol.
Mentha became the genus of the mint plant. The mint family includes basil, lemon balm, marjoram, oregano, sage, rosemary and thyme. Most commonly known and used is spearmint and peppermint.
Ancient Greeks believed mint could clear the voice and cure hiccups.