Peppermint (M. x piperita)

Leaves smooth, lance-like; smooth, purple stems, height 2 –4 feet, strong peppermint flavor, rampant grower, likes lots of water, rarely bears fertile seeds, must be started by cuttings or division.

Spearmint (M. spicata)

Lance shaped serrated leaves with spearmint flavor.

The mints are herbaceous perennials that thrive in most locations. The fresh and dried foliage provides flavoring in both sweet and savory dishes. The flowers attract many beneficial insects. Zones 5 – 9 like full or partial shade. Moist well drained soil. Propagate from new plants that spring up along roots or but cuttings in spring or fall. Allow 12 – 18 inches between plants. Mint is a rampant spreader. To control, plant in bottomless cans 10 inches or In large pots. Top dress with compost or well-rotted manure in fall.

Heights up to 20 inches or more square stem with lance-like leaves. Flowers July to August,tiny purple or pink blossoms in whorled spikes. Usually free from pests and diseases, check occasionally. Harvest fresh leaves as needed. Just before blooming, cut the stalks and hang in bunches to dry. Store in airtight containers. These strong, smelling plants are favorites with companion gardeners who believe that the sharp fragrance repels insect pests. Some believe that mint also improve the vigor and flavor of cabbage and tomatoes. Mints are said to do well when planted where water drips, such as near outdoor taps that are used often in summer. Mint oil has many medical uses and may have fungicidal or pest-repellent uses; try a homemade spray using the fresh leaves. Any of the mints make a refreshing addition to ice-cold water in summer and chewing on the leaves will relieve bad breath or afoul taste in mouth. Peppermint oil and peppermint teas are used to relieve colds, insomnia, headaches and abdominal pains. A few drops of oil in bath may also relieve itchy skin and can be added to massage oil for application on bruises and sprains.

Mint is used widely in everything from mouthwash to candy. Mint is one of the most commercially cultivated herbs in this country. Much of it is peppermint. Mint has been an important herb thought history in vitally all parts of the world. The popularity continues today for medicinal and culinary uses and it has been used since antiquity to relieve digestive disorders. There are more than 600 varieties of mints available today. Many are hybrids with myriad variations in flavor, color and taste, While many of these are fun to grow. Mint is an important culinary herb in many parts of the world. It is a significant component of Middle Eastern, Greek, European and American dishes. It is used in everything from tabbouleh, lamb, tea to stir fry. In the United States, it is mostly used with sweets, vegetables and drinks.

The leaves are usually stripped from the stems, chopped and added to dishes at the last minute; prolonged

Cooling diminishes the flavor. In many restaurants, mint serves as a garnish for desserts and drinks. The top four leaves as well as a single leaf are used. Mint self-progrates by sending stolons, leafless horizontal runners, over or under the soil. It is very invasive; keep in check or will take over your entire growing area. The runners are also the easiest means of starting new plants. Pull up a runner from the top of the soil and cut it between the nodules. Many of these nodules will already have roots on the. Place these pieces of runner in soil and in a week or two you’ll have new plants. Plant mint away from other herbs or gardens because of its invasive habit. Give it space by itself where it won’t matter how much it spreads. Each variety of mint should be planted by itself to prevent possible crossbreeding. Mints like cooler temperatures and will grow in partial shade. The soil type does’t seems to matter as long as the plants receive plants of moisture. Whitefly and leafhoppers are major pests and aphids will also attack mint if their other favorite foods are not available.