It is not popular as a candy due to its strong flavor, but as a cooking herb, it is excellent. Natives used pennyroyal instead of salt as a food seasoning. Salt was a rare or nonexistent seasoning. Fish were stuffed with and wrapped in mints. It is also added to flavor cooking oil.
Cooks add it at the end of cooking soups or stews.
It is also used to make tea, jelly, mint sauce, and wafers. To dry mint, remove leaves from stems and dry in shade for about 2 weeks. To make a tea, use about 1 tblsp of crushed dry leaves per cup of water. Pour boiling water onto the leaves, steep, don't boil. Mint tea does not reheat well.