Kentucky Colonel Spearmint: The Mint That Does It All

Among the dozen-plus mints I've grown, Mentha spicata 'Kentucky Colonel' remains my desert-island choice. Sure, it makes the definitive mint julep—no harshness, no peppermint confusion—but its culinary and garden virtues run far deeper.

Spearmint vs. Peppermint: Know the Difference

Think green toothpaste (spearmint) vs. blue (peppermint). Peppermint shines in hot tea; spearmint owns the kitchen. Middle Eastern tabbouleh, lamb burgers (¼ cup minced leaves + ⅓ cup sweet onion + 1 Tbsp garlic per pound), mint-onion relish, mint-apple jelly—'KYC' elevates them all.

Everyday Luxury: Iced Tea and Ice Water

Keep a vase of cuttings on the counter. Guests add leaves to glasses; ice cubes bruise them, releasing aroma. After days, cuttings often root—free plants for friends. Even plain ice water becomes special.

Garden Guardian

'Kentucky Colonel' spreads but isn't a thug—it coexists with other perennials. Rabbits ignore entire beds where it grows (even snow peas!). Armfuls chopped and scattered in the vegetable garden deter varmints with scent alone.

Easy Propagation

Won't come true from seed. Stem cuttings root in water (¼–1" roots = pot up). Any root piece or division works. Underground stolons transplant easily—bury 1–2", shoots pop up along the length. Contain in a pot if space is tight.

Recipes

The Great Mint Julep

• 1 sprig fresh 'Kentucky Colonel' (6–8 leaves)
• 1 tsp granulated sugar
• 1½–2½ oz Kentucky bourbon
• Lemon-lime seltzer (or soda water + lemon twist)
• Crushed ice

Muddle mint, sugar, bourbon. Add seltzer and ice. Stir. Garnish with mint sprig. (Drink responsibly.)

Jill's Mint-Onion Relish

• 1 medium Vidalia onion, chunked
• 8 large garlic cloves
• 40 fresh 'Kentucky Colonel' leaves
• ¾ tsp pickling salt
• ½ cup white wine vinegar
• 2–4 Tbsp sugar (to taste)

Process in food processor until minced. Adjust sugar. Yields ~2 cups, keeps weeks refrigerated.

Photos by Jill M. Nicolaus. Hover images for captions.