According to what I've read, there are many kinds of yerba buena, not just mints, but those that are mint is a reference that varies by region depending on what is indigenous there and popular with the locals. Apple mint, also known as yerba buena, is Mentha suaveolens. This species name also refers to pineapple mint, that which has variegation along the edges of the leaves. But I've read of no connection between this species and mojitos. Spearmint, Mentha spicata, is what I've read has been used in mojitos most commonly. This is also called yerba buena in some regions. Mentha X villosa, cuban mint, mojito mint, is also yerba buena and is a cross between M. spicata and M. suaveolens. This is the one I've read is best for mojitos, and harder to find. Apple mint is used in many of the species, likely because many of these species are crosses between apple mint and others. Yerba buena can also refer to Mentha citrata; Bergamot mint. Yerba buena means mint in general- if it's specifically for mojitos than it's reasonable to ask if it's cuban mint, Mentha X villosa, or common spearmint, Mentha spicata. I have neither so am open to trading for either. I don't have any other kinds of mint that you don't already have Danny. Amanda

The nearest thing to ornamental among the mints is probably Eau-de-Cologne mint, and even that is edible if you have somewhat sophisticated (call it weird) taste-buds. It is really bitter (and it really does smell like Eau-de-Cologne). You're taking your life in your hands (pretty much) if you eat Pennyroyal. It used to be called 'edible' but it's definitely NOT recommended for internal use. It can kill you. Corsican Mint is usually considered non-edible - one for sophisticated tastes only. Not all members of the Lamiaceae family, to which mint belongs, are edible.

you could make mint oil, add equal amounts of mint leaves and oil into the food processor and chop fine, Use this in your cake recipes, brownies, breads, etc. mix it with other herbs and make a pesto, you can strain it and make it into a bread dipping oil. refrigerate any leftovers, it keeps almost forever. steep mint and other herbs in wine vinegar, do not boil. my favorite is orange mint, orange zest, thai hot peppers, and lemon thyme, with a bit of ginger root. add a bit of sugar, salt, pepper, garlic powder, and concentrated orange juice and use it for a chicken maranade. mint is excellent with lamb. use it in a salad 3 tomatoes chopped 1 med onion chopped 1 bunch or large handfull of mint, chopped 5-8 green onions or scallions, thinly sliced juice of 2 lemons salt put all ingredients in a bowl and chill for an hour, serve with grilled chicken or fish Tomato soup with couscous 2 Tbs olive oil 1 onion chopped 1-2 carrots diced 14 oz can italian chopped tomatoes 6 garlic cloves chopped 6 1/4 cup veggie or chicken stock 1 1/2 cup couscous, or alphabet noodles 2-3 sprigs mint chopped 1/4 tsp ground cumin 1/4 bunch cilantro cayene pepper to taste salt and pepper cook the onion and carrots in oil of about 10 minutes until softened add the tomatoes, half the garlic, stock, couscous, mint, coriander and spices bring to boil add remaining garlic and simmer for 7- 10 minutes until couscous is just tender serve hot Chopped Veggie Salad 1 each red, green, and yellow bell pepper seeded, and diced 1 carrot diced 1 cucumber diced 6 tomatoes, diced, I prefer romas 3 garlic cloves chopped fine 3 green onions or scallions sliced thin 2 Tbs chopped cilantro 2 Tbs each chopped dill, parsley, and mint 1 hot pepper chopped fine 3-4 Tbs olive oil juice of 1 lemon salt and pepper to taste add all ingredients, toss, and serve chilled mint can also be added to any green salad

I have lots of plants of these two mints.Do any out there need them?Please let us have a trade, I don´t want to throw them out on the compost.