Growing and Using Mint

We recently moved to a new house. I was wandering around the backyard the other day, just looking and taking a little inventory, when I realized that right under the huge, old maple that sits almost dead centre of the yard there was growing and I do mean growing, mint.

I love the taste and smell of mint and my grandmother used to maintain a patch in my parents’ garden.

I immediately harvested a few branches for making tea; it was delicious and will harvest more for san iced tea.

One of the positive aspects of mint is that it is a fast growing plant and once it takes hold you will have enough for teas and jelly, for example.

Mint grows and grows and grows spreading by stolons. It is best grown in a container so that you do not spend a considerable portion of your gardening time, harvesting and then getting desperate as it spread just trying to get rid of it.

The previous caretaker of this property must not have known that. So I have a plentiful supply. I plant to dig it up and put it into several containers.

There are approximately 25 species of mint and hundreds of varieties; there are differences in flavor, scent, color and shape.

Mint is a great container plant and works best in a container that is at least 12 inches in diameter. Use a good organic potting soil; be sure to water regularly and divide the plants every two to three years.

Mint can also be propagate through cuttings as well.

In the kitchen, mint is used in desserts, on fish, lamb, jellies, hot and cold drinks, soups and can provide a cooling contrast in chilies and salsas.

To say that mint is easy to grow is an understatement, it will do well, in both sun and shade and ask little. It will take over if left to its own devices

You can grow mint from seed and get a jump on the season by starting the seed indoors or if you prefer direct sow then into the garden in the spring; be sure to space the seedlings 12" to 18" apart

Once the leaves begin to appear they are ready to be harvested. Mint leaves can be sued dried, fresh or frozen which enables you to keep a supply on hand all year round.

The morning is the best time to pick the leaves as the oils are strongest.

Mint Tea: (for 2)

5 mint leaves

1 bag green tea

Boiling water

Put tea bag and mint leaves in tea pot, add water let steep for 6 minutes and you have a refreshing, hot beverage.

Mint Sun Tea:

In a one litre gallon jar with a tight fitting lid palce 8-10 mint leaves, fill with water and place in sunlight, let sit all day or for at least 8-12 hours. Make this in the morning. You can then add honey, a teaspoon or so to taste or lemon, pour over ice cubes and enjoy.