Mint varieties

I grew peppermint this year, and it did well. I'm not a fan of spearmint, but find the idea of other varieties intriguing—especially chocolate mint. What varieties have you grown? Do you have to separate them to maintain their distinctive flavors?

I have several different mints but I'm not sure what they are. The flavor is in the plants genetics and should not change.

I have apple mint, which is quite gentle and people like it a lot in teas. I also have chocolate mint, which is kind of odd -- you either love it or hate it, from what I can see from people so far. I also have peppermint, which I'm crazy about. I love it when a breeze passes through the garden and I get a rush of peppermint scent. It's like being brushed by an angel.

I've tasted orange mint, and found it interesting, but not memorable enough to displace anything I already want to grow. I'm sure there are others I've tasted too, but can't recall them offhand. Spearmint doesn't appeal to me much; to my taste it is sort of washed out and dull in comparison to apple mint or peppermint.

I'm a big fan of mint for its flavor and for the fact that it seems to come back from almost any level of neglect and do fine. Plus the bees seem to like it when it bolts.

I grew spearmint, peppermint, & chocolate mint last year.  The chocolate mint tastes just like... chocolate mint!  Kinda like chocolate chip mint ice cream.  I like it!

I have three types of mint all in separate tubs that are 20nor so feet apart sat on concrete paths .
 
 They are Spear mint as in spear mint chewing gum but obviously not as concentrated as the distilled essence.

 Then we have the common peppermint we found in the garden when we came here that's good for making mint sauce to go with lamb or putting a sprig of it in with in some new potatoes or fresh garden peas your going to boil  ( take the mint out before eating them).

Finally a Morrocan mint a new sort I've not come across before it's much nicer than  a Sicilian one , to me  it is absolutly fantastic for it has depth but does not make your mouth feel too ice cold,   I'm experimenting with this one,  it goes well when dried and crumbled in to mince meat and soups . It has also been given the thumbs up by Munchkin when I whizzed some up into a tub of  plain yoghurt along with some raspberries ( I can't stand yoghurt )

What kind of soups do you put your mint in, plantoid? Pho?