Mentha arvensis

Description

Mentha arvensis, commonly known as field mint or corn mint, is a perennial aromatic species of the Lamiaceae family. It shows the typical morphology of the genus Mentha, with quadrangular stems and vigorous creeping rhizomes that allow rapid spread. The leaves are opposite, ovate to slightly lanceolate, finely pubescent and intensely mint-scented. Flowers are usually lilac to pink, arranged in characteristic whorls in the leaf axils. The aroma is strongly mentholated and notably pungent, due to the high menthol content of its essential oil.

Mentha arvensis

Botanical classification

• Common name: field mint, wild mint

• Scientific name: Mentha arvensis

• Family: Lamiaceae

• Genus: Mentha

• Origin: Europe, Asia and other temperate regions of the northern hemisphere

• Growth habit: perennial, rhizomatous, strongly aromatic, ground-covering herb

Cultivation and growing conditions

Climate

• Prefers temperate and cool–temperate climates.

• More hardy than many other mints and tolerates frost well, even below –15 °C if the soil is not waterlogged.

• Adapts well to areas with cold winters and summers that are not extremely dry.

Exposure

• Prefers bright partial shade, but tolerates full sun in cool climates.

• In very hot areas it is better to protect it from direct midday sun to avoid water stress.

Soil

• Likes fresh, moderately moist, well-drained soils.

• Performs best in slightly acidic to neutral soils.

• Tolerates heavier soils if well structured, but suffers in prolonged waterlogging.

• In pots: use a good all-purpose potting soil enriched with some sand or perlite.

Irrigation

• Needs constant soil moisture, without long periods of drought.

• In spring–summer, water regularly, especially if grown in containers.

• In winter, when the plant is dormant, irrigation should be greatly reduced.

Temperature

• Optimal growth between 15 and 25 °C.

• Very cold-hardy: the aerial part may die back in winter, but the rhizomes survive in the soil and the plant sprouts again in spring.

Fertilization

• Moderate nutrient requirements.

• In spring, it is usually sufficient to work a small amount of mature organic fertilizer (compost or well-rotted manure) into the soil.

• Avoid excessive nitrogen, which makes tissues too soft and less rich in aromatic compounds.

Cultivation care

• Periodically remove old or damaged stems to stimulate new shoots.

• Contain the spread of the very vigorous rhizomes: growing in pots or using underground barriers in open ground is ideal.

• Keep weeds under control during the early stages of growth.

• Monitor for aphids, mites and fungal diseases (for example powdery mildew in conditions of high humidity).

Harvest

• Leaves and flowering tops are harvested from late spring to early autumn.

• Maximum aromatic concentration is usually just before or at the beginning of flowering.

• Cut shoot tips with clean scissors to encourage new growth and keep the plant compact.

• The harvested material can be used fresh or dried in a shaded, well-ventilated place away from direct light.

Propagation

• By division of clumps/rhizomes: the fastest and most reliable method; divide in spring or autumn, ensuring each piece has roots and some buds.

• By herbaceous or semi-woody cuttings: in late spring or summer; root the cuttings in water or in a light, moist substrate.

• By seed: possible but less common, as it can produce high variability in aromatic characteristics.

Indicative nutritional values per 100 g (fresh leaves)

• Energy: ~45–65 kcal

• Water: ~80–85 g

• Total carbohydrates: ~8–14 g

  • sugars: ~4–7 g

• Dietary fibre: ~5–7 g

• Protein: ~3–4 g

• Total fat: ~0.5–1 g

  • SFA: very low

  • MUFA: traces

  • PUFA: traces

• Vitamins: vitamin C, carotenoids, trace amounts of B-group vitamins

• Minerals: potassium, calcium, iron, magnesium

• Bioactive components: menthol, menthone, menthofuran, limonene, polyphenols and flavonoids

Key constituents

• Essential oil: menthol, menthone, isomenthone, menthofuran, limonene, trace amounts of pulegone (chemotype-dependent)

• Polyphenols: rosmarinic acid, caffeic acid and related phenolic derivatives

• Flavonoids: luteolin, apigenin and their glycosides

• Vitamins and pigments: vitamin C, carotenoids, chlorophylls

• Minerals: calcium, potassium, iron, magnesium

• Fibre: predominantly insoluble dietary fibre

Production process

• Cultivation in moist, well-drained soils with good sunlight exposure

• Harvesting of aerial parts at full flowering, when essential oil content is highest

• Sorting and cleaning of plant material to remove soil, damaged leaves and foreign matter

• Low-temperature drying (<40 °C) to preserve aroma and volatiles

• Steam distillation of aerial parts to obtain essential oil

• Storage of dried herb in sealed containers and of essential oil in dark glass bottles

• Packaging in bunches or trays (fresh herb), filter bags or jars (dried herb), and technical dropper bottles (essential oil)

Physical properties

• Fresh leaves: ovate, green, slightly pubescent

• Dried leaves: colour evolving from olive green to brownish over time

• Essential oil: clear to pale yellow liquid

• Essential oil density: ~0.88–0.92 g/mL

• Very high volatility and intense menthol odour

Sensory and technological properties

• Very intense, fresh, balsamic and strongly mentholated aroma

• Pungent, refreshing taste

• High flavouring power, small amounts are sufficient

• Sensitive to light, oxygen and heat, especially the essential oil

• Potential antimicrobial and antioxidant contributions in specific formulations

Food applications

• Herbal teas and infusions, alone or in blends

• Savoury dishes: meat, pulses, vegetables, traditional preparations

• Confectionery, chocolate, ice cream and mint-flavoured sweets

• Flavoured beverages, syrups and refreshing drinks

• Traditional herbal preparations where a strong mint note is desired

Nutrition and health

• Provides vitamin C, carotenoids and polyphenols that contribute to the overall antioxidant capacity of the diet

• Traditionally used to support digestion and gastrointestinal comfort

• Menthol is responsible for the characteristic cooling and balsamic sensation

• The essential oil contains components (menthol, menthone, menthofuran) that require controlled dosing and should not be ingested in pure form

Portion note

• Fresh leaves: approximately 2–10 g per serving

• Dried leaves for infusion: about 1–2 g per cup

• Essential oil: only in formulated products and never pure

Allergens and intolerances

• Generally well tolerated

• Possible reactions in individuals allergic to Lamiaceae species

• Essential oil may irritate skin and mucous membranes if used undiluted or oxidised

• Not classified as a major food allergen under EU legislation

Storage and shelf-life

• Fresh mint: 3–5 days in the refrigerator in breathable packaging

• Dried mint: up to 12 months in airtight, light-protected containers, away from moisture

• Essential oil: 2–3 years in dark glass, well closed, in a cool environment

• Light, heat and air accelerate oxidation and loss of quality

Safety and regulatory

• Production must comply with GMP/HACCP principles at all stages

• Essential oil use is subject to regulatory limits for menthol and related constituents

• Pure essential oil should not be ingested; caution is advised in pregnancy, breastfeeding and in children

• Formulated products must respect national and international guidelines on essential oil use in foods and cosmetics

Labelling

• Fresh/dried herb: botanical or common name, origin, lot number, best-before date and storage conditions

• Essential oil: Mentha arvensis botanical name, plant part used, extraction method, warnings and precautions for use

• Flavoured products: declaration of flavour in the ingredient list according to flavouring regulations

Troubleshooting

• Weak aroma in dried herb: may indicate inadequate drying or poor storage; improve drying conditions and packaging

• Browning of leaves: linked to excess humidity and oxidative degradation

• Altered essential oil (off-odour): often due to oxidation from exposure to light or heat; requires better storage conditions

• Excessively strong flavour in finished products: usually due to overdosing; adjust usage levels

Sustainability and supply chain

• Rustic species, easy to cultivate with relatively low environmental impact

• Vigorous rhizome expansion requires agronomic control but allows low-input production

• Distillation generates wastewater that should be managed appropriately, with monitoring of BOD/COD to limit environmental impact

• Residual biomass can be used for composting or energy production

• Short supply chains and local production help reduce overall environmental footprint

Main INCI functions (cosmetics)

• fragrance / perfuming – strong fresh, minty note

• skin conditioning – contributes to a pleasant skin feel

• masking – helps to reduce undesirable odours in formulations

• refreshing / tonic – associated with cooling, invigorating sensations

• antioxidant – polyphenol-rich extracts can provide mild protection against oxidation

Conclusion

Mentha arvensis is one of the most menthol-rich mint species, valued for its strong aroma and pronounced cooling effect. It is versatile in teas, culinary uses, herbal preparations and cosmetics, but requires careful management of its essential oil in accordance with safety standards. The plant is sustainable, easy to cultivate and offers interesting aromatic and functional properties for a wide range of natural product supply chains.

Mini-glossary

• SFA – Saturated fatty acids: fats without double bonds; excessive intake compared with unsaturated fats may be associated with increased cardiovascular risk.

• MUFA – Monounsaturated fatty acids: fats with one double bond; generally beneficial when replacing saturated fats in the diet.

• PUFA – Polyunsaturated fatty acids: fats with two or more double bonds (including n-6 and n-3 families); contribute to normal heart function within a balanced diet.

• TFA – Trans fatty acids: fats containing at least one trans double bond; dietary intake should be kept as low as possible, as recommended by major health authorities.

• GMP – Good manufacturing practices: standards ensuring hygiene, safety and quality throughout production and processing.

• HACCP – Hazard analysis and critical control points: preventive system for identifying and controlling potential hazards in food production chains.

• BOD – Biological oxygen demand: indicator of organic pollution in wastewater, measuring oxygen required by microorganisms.

• COD – Chemical oxygen demand: indicator of total oxidisable compounds in wastewater, measuring oxygen needed for chemical oxidation.

Studies

The essential oil obtained from Mentha arvensis is composed mostly of menthol that exerts a successfully tested antifungal action against Rhizoctonia solani and Fusarium moniliforme (1).

This study explored the possibility of reducing postprandial glucose release and inhibiting posprandial hyperglicemia with components from alternative plants for diabetes control. A methanol extract derived from Mentha arvensis was found to be effective in this antidiabetic activity (2).

The most relevant studies on this ingredient have been selected with a summary of their contents:

Mentha arvensis studies

References_______________________________________

(1) Makkar MK, Sharma S, Kaur H. Evaluation of Mentha arvensis essential oil and its major constituents for fungitoxicity.    J Food Sci Technol. 2018 Sep;55(9):3840-3844. doi: 10.1007/s13197-018-3291-y.

Abstract. Essential oil and major constituents of menthe were evaluated for fungicidal activities. Gas chromatography-mass spectrometry (GC-MS) of essential oil from leaves of Mentha arvensis cv. CIM-Saryu revealed that menthol was found in highest amount (77.94%) followed by isomenthone (5.24%), neomenthyl acetate (5.18%) and menthone (5.00%). Menthol and menthone were extracted from the essential oil by column chromatography. Essential oil, menthol and menthone were screened for their fungicidal activity against Rhizoctonia solani and Fusarium moniliforme. Menthol was highly effective as compared to essential oil as well as menthone. All of them exhibited less activity than standard bavistin at all the tested concentrations.

Kalemba D, Synowiec A. Agrobiological Interactions of Essential Oils of Two Menthol Mints: Mentha piperita and Mentha arvensis. Molecules. 2019 Dec 23;25(1):59. doi: 10.3390/molecules25010059. 

Abstract. This review article discusses the active constituents and potential of two menthol mint oils, Mentha piperita (MPEO) and Mentha arvensis (MAEO), as natural sources for botanical pesticides. The biological activities of these menthol mint oils, which can be useful in agriculture, have been broadly researched, especially toward phytotoxic microorganisms. To a lesser extent, the insecticidal and herbicidal activities of mint EOs have also been studied. It is apparent that the prospect of using menthol mint oils in agriculture is increasing in popularity. A number of investigations showed that the in vitro efficacy of MPEO and MAEO, as well as that of their main constituent, menthol, is pronounced. The results of in vitro research are useful for choosing EOs for further investigations. However, it is clear that in situ experiments are crucial and should be more extensively developed. At the same time, known techniques are to be applied to this area and new methods should be worked out, aiming at the improvement of EOs' pesticidal efficacy and cost-effectiveness, for future implementation in agricultural pest control.

(2)  Agawane SB, Gupta VS, Kulkarni MJ, Bhattacharya AK, Koratkar SS. Chemo-biological evaluation of antidiabetic activity of Mentha arvensis L. and it's role in inhibition of advanced glycation end products.   J Ayurveda Integr Med. 2018 Feb 2. pii: S0975-9476(17)30058-X. doi: 10.1016/j.jaim.2017.07.003. 

Parić A, Mesic A, Mahmutović-Dizdarević I, Jerković-Mujkić A, Žujo B, Bašić N, Pustahija F. Bioactive potential of Mentha arvensis L. essential oil. J Environ Sci Health B. 2024;59(9):584-594. doi: 10.1080/03601234.2024.2396730.

Abstract. The aim of this study was to evaluate the phytotoxic, genotoxic, cytotoxic and antimicrobial effects of the Mentha arvensis L. essential oil (EO). The biological activity of M. arvensis EO depended on the analyzed variable and the tested oil concentration. Higher concentrations of EO (20 and 30 µg mL-1) showed a moderate inhibitory effect on the germination and growth of seedlings of tested weed species (Bellis perennis, Cyanus segetum, Daucus carota, Leucanthemum vulgare, Matricaria chamomilla, Nepeta cataria, Taraxacum officinale, Trifolium repens and Verbena × hybrida). The results obtained also indicate that the EO of M. arvensis has some genotoxic, cytotoxic and proliferative potential in both plant and human in vitro systems. Similar results were obtained for antimicrobial activity against eight bacteria, including multidrug-resistant (MDR) strains [Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), Escherichia coli, extended-spectrum beta-lactamase-producing (ESBL) E. coli, Pseudomonas aeruginosa and Salmonella enterica subsp. enterica serovar Enteritidis], with the effect on multidrug-resistant bacterial strains. Research indicates that the EO of M. arvensis shows phytotoxic, genotoxic, cytotoxic and antimicrobial effects, as well as its potential application as a herbicide and against various human diseases.

Coutinho HD, Costa JG, Lima EO, Falcão-Silva VS, Siqueira-Júnior JP. Potentiating effect of Mentha arvensis and chlorpromazine in the resistance to aminoglycosides of methicillin-resistant Staphylococcus aureus. In Vivo. 2009 Mar-Apr;23(2):287-9. 

 Abstract. Background: This is the first report testing the antibiotic resistance-modifying activity of Mentha arvensis against MRSA (methicillin-resistant Staphylococcus aureus). Materials and methods: In this study an ethanol extract of Mentha arvensis L. and chlorpromazine were tested for their antimicrobial activity alone or in combination with conventional antibiotics against MRSA strains. Results: A potentiating effect of this extract on gentamicin, kanamycin and neomycin was demonstrated. Similarly, a potentiating effect of chlorpromazine on the same aminoglycosides was observed, indicating the involvement of an efflux system in the resistance to these antibiotics. Conclusion: It is therefore suggested that extracts from M. arvensis could be used as a source of plant-derived natural products with resistance-modifying activity, such as in the case of aminoglycosides, constituting a new weapon against bacterial resistance to antibiotics, as with chlorpromazine.