What does 2 taste like? Peppermint is a distinctive and unmistakable flavour. And the ones I know have a darker hue and slightly purplish stems. However these plants look a bit pale. Are they indoors? If so the colour might be misleading.

No idea about Mojito mint as I've no experience of it.

The Apple Mint id look OK. But mints are really difficult there are hundreds, not to mention all the random hybrids which occur by accident.

yes, they are indoors, on my window sill, as I mentioned

What floral said. Mint wants to be outside, and given room to spread. And then if you regularly rip and pull (harvest) it, the more vigorous it becomes. Don't know if that would apply to your indoor contained plants. Peppermint is my favourite of the more "regular" mints; spearmint is not distinct enough for me and makes me kinda gag.

OK, the first, I think, is what I refer to as Morrocan mint - mentha spicata var crispa. As Floral notes, peppermint (m.piperita) has more menthol than the sweeter, slightly hairy leaved spearmint. Apple mint - m.suaveolens is right. However, none of these are going to be happy on a windowsill. At the least, they are going to need some extra help from a fluorescent. Regarding any leaf distortion - I wouldn't be too quick to worry at this stage - they are young plants and often have anomalous leaf shapes for the first half dozen or so leaves...but apple mint, in particular, is a tall and rangy mint (mine is around 4ft right now)

Sorry, I didn't notivpce that you said they were indoors. I was concentrating on the id part. They certainly need to be outside if at all possible. Aside from appearance the lanky pale growth will not taste as good as normal healthy outdoor leaves.

Thank you all for your responses!

if they cant go outside .. then they need to be under a light system .. as obviously.. the windsill is not bright enough .. or i might say.. the light intensity is insufficient for vigorous growth ..

and these days.. it could be the hi tech windows themselves that are blocking usable light ...

ken

Vadim, the first mint looks like a type of spearmint. That is what is used in mojitos (pulverized spearmint, sugar, fresh lime juice, optional lime zest, club soda, ice). I use a lot of it for Southeast Asian (Thai and Vietnamese) cooking, Middle Eastern and Mexican cooking. You can also make a spearmint simple syrup and freeze for off season use.

Yes, as others have said, you want to grow these outdoors in mostly sun or part sun and trim/harvest the leaves so that the plant doesn't develope seed heads and a woody stem.

Mind if I jump in with another mint ID question (rather than starting another thread)?

Anyone familiar with a curly, wavy quasi hairy spearmint like the one in my photo below? It seems a bit less intense than my regular common spearmint, its mouthfeel is a bit fuzzy, however, it seems quite resistant to mint rust. I am in Zn 5a New England. Thanks for info.