MINT
There are more than 500 species of mint, each with
its own distinct flavor, scent, color and shape. All mints thrive in containers. When
planting indoors use a pot that's at least 12 inches in diameter and
filled with compost-enriched potting soil. Water regularly, feed with fish
emulsion each month and divide plants every two to three years.
Peppermint with narrow, dark green leaves, is best
for tea. It grows to about 3 feet tall. Cut plants back to about 2 inches
tall twice a year - in late spring and fall - before flowers form.
Perennial. Grow two plants or one of each in (separate) containers to
confine vigorous underground stems.
Culinary uses: Baked goods, beverages, desserts, fish, fruits, ice
cream, jellies, salads, sauces, soups, tea, and vegetables. Mint has a
cooling effect on powerful aromatics, such as basil and cilantro, and on
chilies and salsas.
Growing Mint
Mint are easy to grow in both shade and sun with
little maintenance needed. Mints are aggressive growers, crowding out
other plants if given the chance. If left to their own devices, they will
rapidly take over your garden. Mint has shallow, creeping roots which can
be broken off and placed either directly in the ground or in pots
containing potting compost. Because mint is such a strong-growing plant,
it can easily kill nearby plants. The solution when planting outside is to
sink a bottomless container, such as an old bucket, in the ground and
plant the mint in this area.
Mint are grown from seed. Get an early start
planting it indoors as a houseplant. Or, directly sow seeds into your
garden in the spring. Space seedlings or thin plants to 12" to
18" apart
Harvest leaves at any time. They can be used fresh,
dried, or frozen. Pick them in the morning when the oils are strongest.
Spread leaves out to dry in a cool and ventilated area.
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