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Choose fresh leaves that are evenly colored, with no sign of wilting.
The two most common culinary varieties of mint are peppermint and spearmint. Although they are used interchangeably, peppermint is the more pungent of the two. Peppermint has bright green leaves and purple-tinged stems, while the leaves of spearmint are gray-green.
Mint is available fresh, dried, as an extract, and in the form of oil of spearmint or oil of peppermint, both highly concentrated flavorings.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.
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