The genus Mentha probably includes twenty-five distinct species, but these have hybridized among themselves so readily that over six hundred mints have been named. The true mints we commonly use for cooking are peppermint and spearmint. Peppermint is spicy, and its leaves are considered superior for drying. Pick mint leaves for drying before the plants flower. Cut off the stems at the ground, save the top two or three sets of leaves for cooking or garnish, then strip the remaining leaves and dry them. Dry leaves whole, being careful not to crumble until using them.
