This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Menthe Verte. Frauenmunze.
No. 1437. - Spearmint is a hardy perennial plant, and is generally cultivated in gardens, but grows naturally about springs of water, and in rich, wet localities. It may be grown from seed, but is propagated best by a division of the roots, which are long and creeping, and readily establish themselves wherever they are planted. The roots may be set either in autumn or spring. Spearmint is used mixed in salads and boiled with green peas, and with the addition of sugar and vinegar forms a much esteemed relish for roasted lamb. The common Mint is superior to Spearmint for every purpose.
 
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