Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods. The leaves are often used in ‘mint sauce’, which is used as a flavouring in meals. A herb tea is made from the fresh or dried leaves. It has a very pleasant and refreshing taste of spearmint, leaving the mouth and digestive system feeling clean. An essential oil from the leaves and flowers is used as a flavouring in sweets, ice cream, drinks etc. A spearmint flavour. Spearmint is a commonly used domestic herbal remedy. A tea made from the leaves has traditionally been used in the treatment of fevers, headaches, digestive disorders and various minor ailments. The herb is antiemetic, antispasmodic, carminative, diuretic, restorative, stimulant and stomachic. The leaves should be harvested when the plant is just coming into flower, and can be dried for later use. The stems are macerated and used as a poultice on bruises. The essential oil in the leaves is antiseptic, though it is toxic in large doses. Both the essential oil and the stems are used in folk remedies for cancer. A poultice prepared from the leaves is said to remedy tumours.