The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Mint

Mints are hardy perennials grown from divisions of established plants. Mints can be divided--established plants sliced in half by a spade roots and all--anytime during the growing season. They are best started in the cool weather of spring or fall.

Serving mint and mint flavor partners: click here.

Description. Mints are hardy, upright perennials that generally grow from 2 to 3 feet tall, though a few grow much shorter. Mints have smooth, four-sided stems with dark green, creased, round to oval leaves pointed at the tip. Mints flower in mid to late summer producing whorls of small white to lavender blossoms on terminal spikes. There are many varieties of mint. Peppermint (Mentha piperita) and spearmint (M. spicata) are the best known.

Yield. Plant one or two mints per household. A variety of mints can be grown in separate containers.

Site. Plant mints in full sun; they will tolerate partial shade. Mints grow best in moist but well-drained soil rich in organic matter. They prefer a soil pH of 6.0 to 7.0. Mints spread rapidly by shallow, underground runners; contain mints within metal strips or bottomless containers 10-inches deep sunk into the ground.

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Growing 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.

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Mint Tisane

Tisane is a tea like drink made by steeping a single herb or a mixture of several herbs in boiling water. Flowers and spices can be added.

Tisane is the French term for a restorative herbal tea.

Popular tisanes include chamomile, scented geranium, linden, jasmine, lemon verbena, hibiscus, and rose hip.

The peppermint you use for seasoning can be stirred into boiling water and served as an herb tea or tisane.

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Mint Varieties

Spearmint, peppermint, pineapple mint, orange bergamot, and apple mint: these are just a few of the mints used in cooking.

The peak season for fresh mints is summer, but many mints will grow indoors year-round in a bright window. And dried mint leaves can be used when fresh mint is not available.

Mints can be used to garnish salads or beverages. Mints complement both fresh summer vegetables and winter root vegetables. Use mints to flavor soups and dried bean dishes.

There are about two dozen varieties of mint—almost all from the genus Menthe--commonly used in cooking and food preparation. Here are a few you might want to try:

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Mint

Mint can be used both in sweet and savory dishes.

Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry.

Mints are an excellent addition to sauces, syrups, vinegars, and teas.

There are more than 2,000 varieties of mint—about two dozen are commonly used in cookery. All offer clean, sharp flavors that can be both cooling and warming.

Two mints most used in the kitchen are spearmint and peppermint.

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