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Harvest to Table
A practical guide to food in the garden and market
Growing Mint
Filed under: Herbs, Spices & Condiments, Tagged as: mint
Use mint fresh or dried to flavor vegetables—cabbage, carrots, cucumbers, eggplants, peas, potatoes, tomatoes, and zucchini. You can add fresh mint to cold and hot soups and beverages.
There are all types of mint to choose from: spearmint, peppermint, pineapple mint, orange bergamot, and apple mint to name a few. Mint has a striking aroma, a sweet warm flavor, and a cool aftertaste.
Growing your own mint is not difficult. You can sow mint in the garden or in a small container to sit in the kitchen window. If a neighbor or friend has mint, anytime after the last spring frost is a good time to take a stem cutting or division and get it started. From seed, mint is ready to use in about eight weeks.
Site. Mint prefers full sun but will grow just fine in partial shade. Mint prefers temperatures between 55 and 70°F (13–21ºC). If you live in a cold-winter region, protect mint through the winter in a container placed under a covered patio, in the garage, or in the kitchen.
Soil. Grow mint in moist, well-drained soil. A container is great for growing mint since mint will spread via its roots and can take over a garden if not controlled.
Planting. Sow mint seed at a depth of ¼ inch (6 mm). Mint seed germinates in 7 to 10 days. The best time to start divisions is before spring growth starts. After spring and the weather warms, root stem-tip cuttings in water or moist soil will be most successful. You can divide mint again in the fall.
Watering. Don’t let mint dry out; keep the soil moist but not wet.
Feeding. Mint is a light feeder; its nitrogen, phosphorus, and potassium needs are low. Top-dress your mint bed with compost or well-rotted manure in autumn. Spray mint with liquid seaweed extract a couple of times during the growing season.
Companions. Mint will grow well next to asparagus, carrots, celery, cucumbers, onions, parsley, peppers, and tomatoes. Remember it can be invasive so watch to control its spread.
Pests. Control aphids and mites that find your mint with a strong spray of water or with a botanical insecticidal soap; use a floating row cover to exclude beetles and caterpillars.
Diseases. To prevent root and foliage diseases such as rust, thin crowded clumps of mint to ensure good air circulation.
Harvest. Mint will grow to maturity and is ready for harvest about 60 days after sowing. Cut top, tender fresh leaves as needed. To dry, cut stalks just before blooming then hang in bunches to dry. Store fresh mint air-tight containers or dry or freeze it.
Botanical names. Here are the botanical names for some favorite mints: Mentha spp., Mentha piperita (peppermint); Mentha spicata (spearmint); M. rotundifolia (apple mint); M. x gracilis (Golden apple mint); M requienii (Corsican mint, Jewel mint of Corsica); M. x piperita var. cirtata (Eau-de-cologne mint); M. arvensis var. piperescens (Japanese mint).
Pictured above: Mint in the spring garden.
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You know what's strange? My mints grow really well in pots. However, when I plant them on the ground, they become stunted. It's sad since mint has such a legendary reputation of taking over gardens. It's just not happening for me.
Mint grows best in partly shady places with plenty of moisture. As you know, it will spread readily once it is established. To start place mint a foot to a foot and a half apart. Mint does not like soil that is too organic--too organic soil encourages rust on mint. Mulching with straw or pine needles around mint may help keep down the spread of rust and it will help keep the soil evenly moist. As for growing mint in pots: mints thrive in pots both outdoors and indoors. Dividing and repotting every year will keep the potted mints from becoming rootbound and keep the plants fresh.