Fall, Spring, Summer

Region of Origin:



There are many varieties of mint, a tender herb used for thousands of years in both cooking and medicine. Peppermint and spearmint are the two most common varieties. They both have soft, green leaves of varied sizes, but spearmint has a milder flavor.

How to Prep

Wash fresh mint leaves and remove stems, then chop and mix into fresh spring rolls or lettuce wraps, add to hot tea, mixed drinks, yogurt parfaits, or use as a garnish for salads.

Alternatively, dry mint by storing whole bunches upside down in a cool, dark place until the leaves become very dry and crumbly. Store in a bag or container and use as a seasoning or steep in hot water to make a refreshing tea.


Wrap fresh mint leaves in a damp paper towel and store in a plastic bag or reusable container. Bunches can also be treated like cut flowers. Simply trim the stems and store them in a jar or container with a little water in the bottom. Place a plastic bag over the leaves and store in the refrigerator until you’re ready to use.