Mint Family

The mint (Lamiaceae) family provides many of the culinary herbs—over forty species. They are perennials (except as noted). Among the mint family members most used in the United States are the following:

• Basil (Ocimum basilicum), a familiar annual in America. Popular cultivars include anise, black opal, citriodorum, lettuce leaf, licorice, and purple ruffles.

• Mint (Mentha species), also known as peppermint and spearmint. The many species and varietals are native to the Old World but found almost everywhere. Its cool scent and hot taste are unmistakable.

• Oregano (Origanum vulgare), occasionally found fresh in supermarkets but most commonly seen dried. Often, the “oregano” sold in the grocery store is actually a form of marjoram (O. majoran).

• Rosemary (Rosmarinus officinalis), an evergreen woody herb, with an aromatic resin-like scent. Native around the Mediterranean, it grows in frost-free herb gardens everywhere.

• Sage (Salvia officinalis). There are dozens of cultivars and other species of Salvia—not all of which have culinary value.

• Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana). Summer savory is an annual and is the species usually found on supermarket spice shelves. Both are used with dried beans.

• Thyme (Thymus vulgaris and Thymus serpyllum), two of many species that are closely related, botanically and in culinary use.