120 CULINARY HERBS 



situations along stream banks and in waste lands. 

 In America it is probably even more common as an 

 escape than spearmint. Like its relative, it has 

 long been known and grown in gardens and 

 fields, especially in Europe, Asia and the United 

 States. 



Description. — Like spearmint, the plant has creep- 

 ing rootstocks, which rapidly extend it, and often make 

 it a troublesome weed in moist ground. The stems 

 are smaller than those of spearmint, not so tall, and 

 are more purplish. They bear ovate, smooth leaves 

 upon longer stalks than those of spearmint. The 

 whorled clusters of little, reddish-violet flowers form 

 loose, interrupted spikes. No seed is borne. 



Cultivation. — Although peppermint prefers wet, 

 even swampy, soil, it will do well on moist loam. It 

 is cultivated like spearmint. In Michigan, western 

 New York and other parts of the country it is grown 

 commercially upon muck lands for the oil distilled 

 from its leaves and stems. Among essential oils, 

 peppermint ranks first in importance. It is a color- 

 less, yellowish or greenish liquid, with a peculiar, 

 highly penetrating odor and a burning, camphores- 

 cent taste. An interesting use is made of it by san- 

 itary engineers, who test the tightness of pipe joints 

 by its aid. It has the faculty of making its escape and 

 betraying the presence of leaks. It is largely employed 

 in the manufacture of soaps and perfumery, but 

 probably its best known use is for flavoring con- 

 fectionery. 



Rosemary (Roscmarinus officinalis, Linn.) — As its 

 generic name implies, rosemary is a native of sea- 



