In Greek mythology, Pluto, god of the Underworld, fell in love with the beautiful nymph, Minthe. Plutos wife, Persephone (the daughter of Zeus), became jealous and changed Minthe into the herb, mint. Pluto could not bring Minthe back to life, but he gave the herb a fragrant aroma and arranged it so that the more Minthe was trodden upon, the sweeter her smell would be. Hence the popularity of mint as a strewing herb. In medieval times, strewn mint not only helped as an air freshener, but its antiviral and antibacterial qualities were reputed to combat the plague. The Pennyroyal species of mint has long been used as an effective flea deterrent. Pennyroyal, incidentally, is one species of mint that should never be taken internally. It is especially toxic to pregnant women and can cause miscarriages.

The genus Mentha consists of 19 original species, but these have hybridized into about 2,000 different mints resulting in botanical confusion, but culinary and medicinal profusion.

Contrary to what many gardeners believe, most species of mint do not require shade and wet soil. In fact, like most herbs, mints thrive in well-drained soil in full sun. Indeed, mint is susceptible to rust if kept too damp. Because this herb spreads rampantly through invasive roots, it is ideal for container growing. Grow different species in separate pots in widely spaced locations to discourage cross-pollination. Cutting back the plant and especially the flowers will also discourage cross-pollination and ranginess and encourage new growth.

The original medicinal mint was spearmint. Peppermint, which is stronger in flavor, is a hybrid of spearmint and water mint. Because it is milder in flavor, spearmint is preferred for raw foods like tabbouleh salad. Most cooks agree that the best species of peppermint for culinary purposes is Blue Balsam, or Mitchum, mint. Bergamot mint or orange or other citrus mints are best with fruits and desserts or for iced tea.

Mint leaves can be round, oval, slightly pointed, smooth or wrinkly and have toothed or serrated edges. The telltale feature of all mints is that the stems are square.

In Ayurvedic medicine, mint is recommended as a tonic and digestive aid and for coughs and colds. The medieval Abbess and herbalist Hildegard of Bingen prescribed mint for indigestion and gout.

In Dr. James A. Dukes excellent book, The Green Pharmacy, he cites mint as effective in the treatment of arthritis, backache, gallstones, herpes virus and morning sickness. Peppermint in particular he recommends for treating not only indigestion, but also claims its antioxidants will help prevent cancer, heart disease and other ailments associated with aging.

The classic savory application for mint of course is for roast lamb. However, the herb goes equally well with all meats including chicken and fish and especially with the hearty taste of wild meats such as venison, particularly if served with a berry sauce. Most vegetables also will be enhanced with the addition of mint, notably new potatoes, peas and carrots.

Heres a great recipe for Roast Duck with Gooseberry Mint Sauce. The recipe can be expanded and a goose substituted for the duck. This would make an excellent replacement for the traditional turkey on Thanksgiving Day.

1 medium sized duck (4-5 pounds)
1 celery rib, diced
1 carrot, diced
1 onion, diced
1 large bunch of Blue Balsam or other peppermint
cup of gooseberry jam
cup of shredded mint leaves (any species - even spearmint)
A few mint sprigs
Salt and freshly ground pepper to taste

Preheat the oven to 450 degrees F. Wash and dry the duck. Pierce the skin on the fatty parts to help drain the fat. Lightly salt and pepper the duck inside and out. Place the duck, breast side up in a roasting pan and roast for 20 minutes.

Remove the duck from the oven and fill the cavity with the vegetables and the Balsam mint. After pouring the accumulated fat from the pan, reduce the oven heat to 350 degrees and roast the duck for another hour. Remove the duck from the oven and place on a platter. Separate the fat from the juices and slowly stir the gooseberry jam and the shredded mint into the latter. Simmer this over a low heat for a few minutes, stirring continually. Return the oven heat to 450 degrees and after brushing the duck with some of the mixture return it to the oven for up to 15 minutes or until the duck is well glazed. Remove the duck and let it stand for about 10 minutes before attempting to carve. Mix the remaining sauce with the new pan juices and pour into a serving container. Garnish the duck with the extra mint sprigs.

Mint is famous for its soothing, cooling qualities, but recent research has confirmed mints ability to enhance memory, concentration and alertness, especially if inhaled. Mint therefore makes the ideal car freshener, for it will dispel stale, unpleasant odors while increasing the alertness of the driver.

I am indebted to Kathleen Gips of the Village Herb Shop in Chagrin Falls, Ohio for this excellent recipe for

Cinnamint Herbal Auto Refresher

1/3 cup of dried, cut spearmint
2 Tbsp. dried whole mint leaves (preferably peppermint)
1 Tbsp. broken cinnamon pieces
1 Tbsp. non-clumping kitty litter mixed with 1 tsp. spearmint oil and 10 drops of cinnamon oil.

Age the mixture for one week in a closed container. Package in small fabric bags with hangtags. These can be hung from the cars rear view mirror, strapped to the sun visor or placed anywhere in the car. Squeeze the bag occasionally to release the fragrance

The above recipe will make many bags, depending upon their size (a business card-sized bag is best). Sell them or give them to your friends. They make great gifts.