Spearmint (Mentha spicata), also known as Spear Mint or Spearmint, is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. It grows in wet soils. It is an invasive species in the Great Lakes region of North America where it was first sighted in 1843, although it is grown widely across northern Indiana.

Spearmint is grown for its aromatic and carminative oil, referred to as oil of spearmint. It grows well in nearly all temperate climates. Gardeners often grow it in pots or planters due to its invasive spreading roots. The plant prefers partial shade, but can flourish in full sun to mostly shade. Loamy soils with plenty of organic material are best suited to spearmint. Spearmint leaves can be used whole, chopped, or dried.

Spearmint is used as a flavoring for toothpaste and confectionery, as well as added to shampoos and soaps. In herbalism, spearmint is steeped as tea for treatment of stomach ache.

Botanical/INCI: Mentha spicata

Classification: No synthetics or colorants added. No GMO's. FCC - Food Grade

Form: Powder

Harvest Method: Wildcrafted

Source: Leaves

Appearance/Color: Green

Odor: NA

Solubility: Soluble in water

Shelf Life: 2 + years

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