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 flavour, scent, colour 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 propagated through cuttings.
In the kitchen, mint is used in desserts, on fish, lamb, jellies, hot and cold drinks, soups and can provide a cooling contrast in chillies 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 teapot, 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 place 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.
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