Common Name: Common Mint
Scientific Name: Mentha spicata
Growing Mint
All
mint have the same basic requirements. They like rich soil, partial sun and
require lots of water. Mints are creeping and will spread by underground roots
quickly taking over the garden. For this reason they are best grown on their own
in pots even if these are sunk into the ground. Cut off the runners as they
appear at the edge of the pot.
They
are perennials, dying down in winter but quickly sprouting again in spring. If
they
start getting straggly or develop rust just cut the plant down and they will
sprout out again. Or plant some of the root runners which will take very easily.
Most mints are easily propagated by division of clumps or planting root rhizomes.
Cullinary Uses of Mint
Use
mint in soup, on fish and poultry and as mint sauce for roast lamb or beef.
Mint
cooked with peas will give them a fresh flavour. Chopped mint is great in salads
or fruit salad and will add a great flavour to cream cheese. A pesto made with
mint can be a refreshing change. Crystallise mint leaves by dipping them in a
saturated sugar solution great to clear the breath after a strongly aromatic
meal (garlic). The uses vary significantly with some varieties being too strong
for normal culinary use. The differences are dealt with below.
Mint
jelly can be made by boiling crushed leaves in water straining it and adding
sugar and pectin. The pectin may be derived from an apple syrup.
Preservation
of Mint
Mint
can be easily preserved by drying or freezing in ice cubes. Use the cubes as
your cooking water or directly to cool your drinks.
Other Uses of Mint
All the mints are great for use in potpourri.
They
will also keep ants, mice and rats at bay
Important! Do not use of herbs for medicinal purposes without consulting your medical doctor. Herbs have medicinal qualities and can react with other medication.
Supplied by Window Box Herbs
Tel: 011 672 4084 Cell: 83 556 485
e-mail:
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