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The Many Varieties Of Mints Apple Mint - This plant is worthy of a spot in any herb garden. This apple scented plant has variegated woolly leaves, grows 3 feet tall and will brighten any corner. The leaves are bright medium green, are round and edged with white. It doesn't tend to be as invasive as it's cousins or nearly as strong in flavour. This plant is sometimes referred to, as "Pineapple Mint" and is my favourite of all the mints for its looks. Orange Mint - This plant is my favourite to use for teas. It is too strong to use all on it's own, but when mixed with other leaves it gives a unique taste. The dark green, heart-shaped leaves and the orange smell give this plant away. Curly Mint - Very unusual to see, it's leaves are dark green and are wavy and curled inwards, making it look like it is badly needing water. This mint may be one to grow if a limited amount of space is available to work with, as it tends to stay where it is put. Ginger Mint - Sometimes called "American Apple Mint", this golden-leaved beauty is another plant that is decorative for a dreary corner. It is of the same granny smith apple green like the variegated apple mint, yet the small and heavily serrated leaves are enhanced with streaks of golden yellow throughout. This plant has a citrus smell and taste that combines well with other leaves to make a nice summer drink. Steep its leaves with leaves of monarda, lemon balm, spearmint and sweet cicely seeds for sweetness, for a refreshing alternative. When using mint from the garden, it is at its finest when washed and used right away for the optimum flavour. As the plant matures in the garden the flavour changes, thus a brewed pot never seems to be the same twice. Experimenting with different amounts of various leaves in your brew will find the right combination that will satisfy your tastes, yet in the meantime have fun! When winter approaches, it is not necessary to do anything to the plant. Once spring arrives and there are no more threats of any snowstorms, simply remove the dead stalks, allowing the new growth to appear and severe any shoots that are not wanted. If wanting to have mint leaves for the wintertime, cut stalks down by half, hang upside-down to dry in small bunches in a cool, dry and dark place. Once dry, pick the leaves off and store in a sealed container to use during the winter months. The amount of dried leaves to make a pot of tea will lessen, thus experimenting with strengths will be needed. There are so many possibilities to use mint; served in hot or cold drinks, salads, jellies, vegetables, soaps, ointments and creams, the list is endless, try some! 
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