Mint, Mentha, Mentha piperata, Mentha spicata, Pfefferminze (German), Menta piperita (Italian), Myata (Russian), Yang-po-ho (Chinese) or seiyo-hakka (Japanese) all refer to the various plants known collectively as Mint or Mints.

In Greek mythology, Pluto raped the nympth Minthe, which infuriated his wife, Persephone so much, she tramples the poor Minthe underfoot in a jealous rage. (Notice Persephone took out her rage on the poor victim of the assault... but never mind, it's Greek mythology written from the male viewpoint, I suspect...)

Minthe has had her revenge, however. Few know Pluto or Persephone as a living plant genus, but we all know and appreciate the genus Mentha, from the Greek Minthe. Today, however, I think Mint has somewhat fallen from favor. As a culinary herb, Mint is considered common. It hardly ever rates in the top 5 mints in culinary use. And, for us gardeners, mint is considered a pest, an invasive plant that takes over the garden.

Well! Give me Mint over Coastal Bermuda any day. At least I can eat it! Or drink it! The Soapwort I planted years ago in a section of an herb garden is easily as invasive any mint with its underground runners sending up shoots far from its home. It has its uses, too, and does flower in the hottest part of our summer, but it's not fragrant, nor can it be made into tea or added to food. I suppose if I had more fine old lace I'd find a use for the soapwort keeping it clean and fresh. But, alas, my life on the farm does not lend itself to fine old lace.

If you've ever looked for a mint plant at a nursery, you probably found one or two types available unless you are at a specialty nursery. Peppermint and Spearmint are the two types of mint most readily available. Each has its own special aroma, flavor and use.

Peppermint has a brighter flavor, I think, and is more pungent. It's used in tea as well as any dish needing the flavor of Mint. Spearmint, to me, is softer and sweeter than peppermint. When I am asked for the type of Mint "my grandmother grew", I give the person spearmint to smell. The smile that apears on their face is from the memory of a grandmother doling out mint tea for an upset stomach or just from the aroma that would arise from playing in and around grandmother's garden and disturbing the mint plants so they would releas their aroma.

According to The Big Book of Herbs, among other sources, 19 "pure" but variable species of mint exist. The species has crossed and recrossed creating a confusion of plants that even the most careful botanists have trouble sorting out. Some 2,000 names have been published for the 19 species and their hybrids. Walahfrid Strabo wrote in his Hortulus around 850-900:

But if any man can name
The full list of all the kinds and all the properties
Of mint, he must be one who knows how many fish
Swim in the Indian Ocean, how many sparks Vulcan
Sees fly in the air from his vast furnace in Etna.


For a listing of many mint varieties and various uses, check out the following web site: Earthnotes Herb Library

Growing mint is fairly easy, although I have lost mints from the garden in a cold winter. Mint is one herb that grows well in heavy damp soils, unlike many of our favorite culinary herbs which need well-drained, lighter soil. Grown in a container, it needs sufficient water to survive and can be helped along with a heavier than normal potting mix. To keep Mint from getting leggy in a pot or in the ground, pinch back the growing tips to force side shoots. After all, if you use your mint for tea or other culinary uses, you'll automatically be pruning it as your harvest.

There are a few diseases and pests that will bother mint plants. Mint is prone to Verticillium Wilt and leaf rust. I've had to toss Pineapple Mint due to rust. It's very disappointing to have that brownish color on the leaves and even after pruning off all the affected leaves, the new growth has it, too. All you can do is toss the plant. If you want to reuse a pot it was grown in, sterilize it before planting anything else in it, especially another mint plant. Nematodes can attact in-ground mint plants, increasing infection from Verticillium wilt. The mint flea beetle can cause leaf fall and browning, too, while loopers and cutworms can defoliate the plants.

Grow your mint in full sun to part shade. If you want to keep from having to water pots so often, plant the mint in a large container and sink the container about 2/3 the way into the garden. That way the stolons won't roam around your garden bed so freely, and the soil will help keep the pot moist between waterings. Mints look very good in hanging baskets, but you'll have to keep them pinched back and water more often. Lastly, there is no reason you cannot plant mint in the ground, as nature intended, in a part of the garden where it can roam. If it roams onto the lawn, it'll smell great being mowed.

Please see the sidebar for recipes, including tea, to use your mint.



Nature does not hurry, yet everything is accomplished. ~Lao Tzu

Until Next Time,
Good Growing to You,
Cindy Meredith, proprietor

The Herb Cottage
442 CR 233
Hallettsville, TX 77964
phone & fax: 979-562-2153
http://theherbcottage.com


Perfect Herbal Tea

Herb teas don't have to be medicinal for you to enjoy them. After a stressful day or for a natural pick-me-up, a cup of herbal tea is soothing and refreshing.

Use approximately 1 teaspoon fresh herbs for each cup (about 6-8 ounces). Pour boiling water over your fresh herbs (you may slightly bruise the leaves to help release their flavors) in a china or glass pot. Metals, including stainless steel, may alter the flavor of the tea. Steep for only 5 to 10 minutes for best flavor. The tea should be lightly colored and mild. Pour and enjoy plain or with a little dollop of honey.

You may use dried herbs for tea also. Just remember dried herbs have a stronger flavor so only use about 1/2 teaspoon per cup and proceed as for fresh herbs.


Herbal Iced Tea

Prepare tea as for hot herbal tea using either fresh or dried herbs, but more herbs per cup, up to 2 teaspoons fresh, 1 teaspoon dried. Steep no more than 10 minutes to prevent bitterness. Stir in sweetener while tea is hot. Chill and serve, or simply fill a glass with ice and pour hot tea over and enjoy.

For sun tea, fill a jar with cold water, add slightly bruised herbs, stems and all, about 2 teaspoons per cup, set in the sun for up to 3 hours. Stir in sweetener, if desired, while tea is warm, chill and serve, or simply fill a glass with ice and pour tea over and enjoy.

For herb flavored "regular" tea, simply add slightly bruised herbs (mint is great, and/or lemon flavored herbs) while brewing your tea. Remove herbs in times suggested for herbal tea to prevent bitterness. Sweeten, chill, serve and enjoy.


Basil Mint Pesto

1 cup fresh mint leaves
1 cup fresh basil leaves
2 medium-size garlic cloves
1/ 4 cup freshly grated Parmesan cheese
1/ 4 cup pine nuts or walnuts
2 cup olive oil
and freshly ground pepper

Combine the mint, basil, garlic, cheese and nuts in a food processor or blender. Process to mix. With the motor running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Stuff mushrooms with it or serve on the side with winter soups.
(Pestos! Cooking with Herb Pastes)


Green Peas with Minted Garlic Butter

3 cloves of garlic
1/2 cup butter, softened
2 Tbsp minced fresh parsley
1 Tbsp minced fresh mint
16 oz fresh or frozen green peas

Boil garlic in water to cover in saucepan for 4-5 minutes.
Drain well and dry; crush in small bowl.
Cream butter in mixer bowl until light and fluffy. Add garlic, parsley and mint, beating well.
Chill, covered, for several hours before using.
Cook peas until tender; drain. Place in serving dish; dot with herb butter.
(Along the Garden Path)


Lemon Mint Liqueur

3/4 cup fresh mint leaves, loosely packed
1-1/2 cup light rum
1/ 3 cup fresh lemon thyme leaves, loosely packed
cups sugar
cups water
cup fresh lemon balm, loosely packed
cup fresh lemongrass
tsp lemon zest

Coarsely chop mint leaves and place in clean 1-quart container with tight-fitting lid. Add rum.
Cover and let stand in a cool, dark place for 1 week.
Use a fine-mesh strainer to strain out leaves. Discard.
Transfer liquid to a clean container.
Coarsely chop lemon thyme leaves and add to rum mixture.
Cover tightly and let stand for 1 week.
Use a fine-mesh strainer to strain out leaves. Discard. Transfer liquid to a clean container.
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching.
Coarsely chop and add lemon balm and lemongrass and boil for 5 minutes more, stirring frequently. Use a finemesh strainer to strain out solids. Discard.
Let tea cool for 15 minutes.
Add tea and lemon zest to rum mixture.
Cover and age for 1 month.
Rack or filter liqueur into final container, cover and age for 2 months before serving.
Yield: 1 fifth.
(Cordials From Your Kitchen)


Mint Chocolate Mousse

4 oz plain dark chocolate
2 eggs, separated
tsp instant coffee granules
tsp fresh-chopped Moroccan mint
whipped cream and mint leaves for decoration

Melt the chocolate either n a microwave or in a double saucepan. When smooth and liquid, remove from heat.
Beat the egg yolks and add to the chocolate while hot (this will cook the yolks slightly), then mix in the coffee and chopped mint.
Leave to cool for about 15 minutes.
Beat the egg whites (not too stiff) and fold them into the cooling chocolate mixture with a metal spoon.
Pour into containers, decorate with cream and garnish.
(Good Enough to Eat)