I'm not sure how ignorant a question this is, but as a kosher-keeper, I haven't ever had Thai food. I am following a recipe for Summer Rolls that calls for mint leaves, but there are many types of mint. I grow at least six types on my small backporch windowbox "garden." The question, of course, is which is best for this recipe. I have a few that are more pepperminty, one spearmint, and one called orange-mint. My inclination is that the spearmint would go with the other flavors best, and when I see mint sold in supermarkets, it generally seems to be spearmint. Any advice from any experts out there? Also, I am growing Thai basil. The particular recipe I'm following doesn't call for it specifically, but would it fit in, tastewise? Thanks.