Field mint / wild mint (Mentha arvensis L.)
Mentha arvensis, common name wild, corn or field mint, is a herbaceous plant commonly used as a flavouring in food, drink and cosmetics. The leaves and stems can be eaten raw, and teas made from wild mint are thought to aid in digestion and against colds. Wild mint is high in economically important chemical compounds such as menthol and menthone. These compounds and related chemicals are used for a variety of mint flavourings, predominantly in dental care.
Swedish: åkermynta, Norwegian: åkermynte, Finnish: rantaminttu, Danish: Ager-mynte
Text by Charlotte Goodman, top photo by Virva Lyytikäinen.
The wild mint has a broad native range, spreading from Iceland to the Easternmost tip of Russia, and as far south as India. It has also been introduced to the Americas, where it is widely distributed. Mentha arvensis is found in arable fields and pastures. The species name of arvensis translates to field in Latin as a description of this habitat. As well as fields, it is tolerant to damp and marshy habitats and places where water levels can fluctuate highly. Its wide distribution and common occurrence mean it is labelled as ‘least concern’ in the IUCN Red List of Threatened Species.
Uses
Mentha arvensis and all other mint species are in the Lamiaceae family, which includes other well-loved herbs such as basil, rosemary and sage. This plant family is well known for its aromas and taste, and mint is in common use in foods such as ice cream and sauces, drinks like cocktails and tea, and household items such as toothpaste and perfume. Wild mint also has medicinal uses. It is thought to be antibacterial, hence its use in toothpaste, mouthwashes and chewing gum, as it may prevent the growth of Streptococci and lactobacilli bacteria.
There are many varieties of wild mint, some of which have been cultivated since antiquity. An example of this is Mentha arvensis var. piparescens, the essential oils of which have up to 80% menthol. Cornmint oil, derived from the leaves, is a source of L-menthol. This can be made synthetically or from mint oils and is used for mint flavouring and local anaesthetic.
References
https://www.sciencedirect.com/science/article/pii/B012227055X005939
https://pubchem.ncbi.nlm.nih.gov/compound/l-menthol
https://plantatlas.brc.ac.uk/plant/mentha-arvensis
https://en.wikipedia.org/wiki/Mentha_arvensis
