Distinguishing Asian Mint, Peppermint and Hung Lui

In short: Asian mint (Mentha arvensis, also called Japanese mint) is the richest in menthol and the main source of menthol crystals. Peppermint (Mentha × piperita) is a hybrid with a strong cooling aroma, widely used in Europe and the US. Spearmint (Mentha spicata) and Vietnamese hung lui are milder herbs. Always ask for the scientific name and origin when buying.

Common Names Can Be Confusing

In everyday use, many plants in the genus Mentha are collectively called mint. However, common names can vary by region, seller and intended use. When selecting planting material or essential oil raw materials, the scientific name and source of the variety are more important than the commercial name alone.

Peppermint — Mentha × piperita

Peppermint is a hybrid of watermint and spearmint. Peppermint essential oil is commonly recognised for its strong cooling aroma, associated with constituents such as menthol and menthone. The actual composition still depends on the variety, growing conditions and processing method.

Spearmint — Mentha spicata

Spearmint is often described as having a greener, sweeter and milder aroma than peppermint. Depending on the plant material, its essential oil may be rich in carvone. However, chemical composition cannot be reliably determined by smelling or looking at the leaves alone.

Hung Lui and Mint Plants Sold in Vietnam

“Hung lui” is a common Vietnamese name used for certain culinary herbs within the mint group. Assigning this name to a specific species, however, requires confirmation from a botanical specimen and planting-material source.

“Asian mint” may also be used as a commercial or local name. It does not always correspond to one unique scientific name.

Therefore, it should not be assumed that every plant sold as “Asian mint” has the same essential oil composition.

How to Select Suitable Raw Materials

When purchasing planting material, request the scientific name, supplier information, batch identifier and description of the variety’s characteristics. If the objective is essential oil production, analyse a representative sample using an appropriate method to verify its chemical composition.

For culinary use, additional considerations may include flavour, freshness, growth characteristics and suitability for the intended dish.

Conclusion

Mint identification should combine scientific nomenclature, botanical characteristics and intended use. For essential oil raw materials, planting-material documentation and analytical results provide a more reliable basis for confirming quality.

Further reading

• Japanese mint vs. common mint
• SW88 Japanese mint variety
• Mint plant guide