Mentha x smithiana is a perennial found in areas such as Northern and Central Europe. A member of the Labiatae family, Mentha x smithiana R.A.Graham is also known by its common name of Red Raripila Mint. The perennial can grow to a height of 1 meters and up to 1.5 meters wide. The preferred habitat of the plant, with LMH soil and SN moisture levels. .

Red Raripila Mint is a zone 6 hardy plant that has medicinal uses - the medicinal usage rating of Red Raripila Mint is 2Red raripila mint, like many other members of this genus, is often used as a domestic herbal remedy, being valued especially for its antiseptic properties and its beneficial effect on the digestion. Like other members of the genus, it is best not used by pregnant women because large doses can cause an abortion. A tea made from the leaves of most mint species has traditionally been used in the treatment of fevers, headaches, digestive disorders and various minor ailments[222]. The leaves are harvested as . The plant comes into flower and can be dried for later use[238]. The essential oil in the leaves is antiseptic, though it is toxic in large doses[222].

Mentha x smithiana is 1 plant, whose flowers bloom typically in 8 - 9, and which is pollinated by Bees.

Known hazards of the plant: Although no records of toxicity have been seen for this species, large quantities of some members of this genus, especially when taken in the form of the
extracted essential oil, can cause abortions so some caution is advised.

The plant has an edibility rating of 3Leaves - raw or cooked. Used as a flavouring in salads or cooked foods. The sweetly scented leaves can be used in the same ways as spearmint[238]. A good culinary mint, the leaves have an attractive red tinge[244]. A herb tea is made from the fresh or dried leaves[238]. It has a very pleasant and refreshing taste of spearmint, leaving the mouth and digestive system feeling clean[K]. An essential oil from the leaves and flowers is used as a flavouring in sweets, ice cream, drinks etc[[238].

Cultivation tips: A very easily grown plant, it succeeds in most soils and situations so long as the soil is not too dry[200]. Grows well in heavy clay soils. A sunny position is best for production of essential oils, but it also succeeds in partial shade[4]. The plant prefers partial shade and a slightly acid soil[4, 16]. This species is a hybrid involving M. aquatica x M. arvensis x M. spicata[200]. It has sweetly mint-scented leaves with similar culinary uses to M. spicata. Most mints have fairly aggressive spreading roots and, unless you have the space to let them roam, they need to be restrained by some means such as planting them in containers that are buried in the soil[K]. Hybridizes freely with other members of this genus. The flowers are very attractive to bees and butterflies[24]. A good companion plant for growing near cabbages and tomatoes, helping to keep them free of insect pests[14, 20]. Members of this genus are rarely if ever troubled by browsing deer[233].

. The plant should best be propagated by Seed - this hybrid is usually sterile, and even if seed is produced it will not breed true[200]. If you do obtain seed, then it can be sown in spring in a cold frame. Germination is usually fairly quick. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer. Division can be easily carried out at almost any time of the year, though it is probably best done in the spring or autumn to allow . The plant to establish more quickly. Virtually any part of the root is capable of growing into a new plant. Larger divisions can be planted out direct into their permanent positions. However, for maximum increase it is possible to divide the roots up into sections no more than 3 centimeters long and pot these up in light shade in a cold frame. They will quickly become established and can be planted out in the summer.

Leaves - raw or cooked. Used as a flavouring in salads or cooked foods. The sweetly scented leaves can be used in the same ways as spearmint[238]. A good culinary mint, the leaves have an attractive red tinge[244]. A herb tea is made from the fresh or dried leaves[238]. It has a very pleasant and refreshing taste of spearmint, leaving the mouth and digestive system feeling clean[K]. An essential oil from the leaves and flowers is used as a flavouring in sweets, ice cream, drinks etc[[238].