Mint
Mint has a long history in cultivation. In Greek mythology, a nymph named after the plant, Menthe or Minthe, is said to have been turned into the herb by Persephone.
Plant care & info
Family: Lamiaceae
Genus: Mentha
Common Name: Mint
Widespread genus across the Northern and Southern hemispheres on continents Europe, Africa, Asia, Australia, and North America.
Mints require fertile, moist soil that is rich in organic matter, with a pH of 6 to 7. They prefer sun to part shade. In general, more sun increases the amount of aromatic essential oils that the plant produces. A moist spot in your garden would be perfect. However, mints can hybridize easily and spread vigorously (some say invasively) via underground stolons and by seed, so it’s advisable to grow them in a container or confined space and deadhead promptly.
To grow mint as a houseplant, plant in any good potting soil and fertilize monthly with a liquid fertilizer that has been diluted by half. Place in bright light and consider supplemental light even if right near a window. Keep the soil moist but don’t over water. Yellowing leaves can be a sign of overwatering. Plants can reach 1 to 2 feet. Mints tolerate average indoor humidity and prefer temperatures between 60F and 75F.
Maintenance/Harvest: Fertilize regularly to keep plants in optimum health, especially if they are harvested a lot. Mulching is advisable to keep soil moist during the summer drought. Regular pruning keeps plants bushy.
There are a couple ways to harvest mint. One is to pick leaves as you need them. If you are interested in drying them, however, cut whole stalks to within an inch of the soil right before flowering. Essential oils are at their highest concentration in the leaves at this point. Also, leaves of mints may turn bitter after flowering, so deadheading can help prolong the harvest period.
West of the Cascades, mint often gets an orange fungus called rust. Remove affected stems, or cut back the whole plant and fertilize to stimulate new, rust free growth. Allow adequate space between plants to prevent disease. Spittle bugs often use mint as a seasonal host in the spring, but they don’t harm the plant and will move on in a few weeks.
In Western cuisine, mint is traditionally used in lamb dishes, beverages, and desserts. Generally, mints are rich in carotenes and vitamin C as well as magnesium, copper, iron, potassium, and calcium.
What herb garden would be complete without mint? Highly aromatic, with uses in the culinary arts, herbal medicine, and crafting, mints are among the easiest herbs to grow. Use in summer drinks and teas, vegetable and fruit salads, or even with meat or savory dishes. Make a fragrant summer wreath or bouquet! Although it is rich in many volatile essential oils, it is menthol that is most recognizable as the “minty” smell. Menthol has antiseptic, decongestant, and analgesic uses.
Mint is a great plant for beginning gardeners and container gardeners. In fact, growing mint in containers is advisable to prevent it from spreading to where it isn’t wanted. On the flip side, mint makes a fast spreading ground cover that combines nicely with trees and shrubs. If placed mindfully among plants of similar vigor, it can be the perfect plant in a mixed border.
In general, mint flowers attract bees, butterflies, and beneficial insects. Specifically, it is one of the insect food plants that supports populations of parasitic wasps. Mints bloom in summer and can be shades of white, pink, or lavender.
Explore More Mint
'Apple'
Mentha Suaveolens ‘Apple’
A variety with leaves that are toothed, wooly, and rounder than those of other mints, apple mint can grow up to three feet high. The flavor of apple mint is fruitier and less “minty” than most mints, with distinct apple notes. Its flavor shines brightest when used in fresh preparations like teas, cocktails, and sorbets. However, it can also be used in pickling and making jam. It is less aggressive than other mints but care should still be taken. Large spikes of lavender flowers. USDA zones 5-11.
'Chewing Gum'
Mentha Spicata ‘Chewing Gum’
Delicious bubble gum flavor and aroma! Deep green leaves with a mahogany undertone. Plant reaches 10-18 inches tall. Mentha spicata is hardy in USDA zones 5-11.
'Chocolate'
Mentha X Piperata ‘Chocolate’
A variety of peppermint, chocolate mint possesses a chocolate flavor and odor. It also attracts butterflies and beneficial insects. Grow in good sun to bring out burgundy and green leaf variegation. It is especially useful in dessert recipes such as mousses and custards. Purple tint to underside of leaves. USDA zones 4-11.
'Ginger'
Mentha X Gracilis ‘Ginger’
A sterile cross between Mentha arvensis and Mentha spicata. Also known as Austrian Mint, Red Mint, Scotch spearmint, Red Stemmed mint, and Vietnamese mint. Upright red stems reach 15-24 inches tall. Odor is a mix of apple, ginger, and mint. Deer resistant. On a world scale, this mint is second only to peppermint in popularity. Use in fruit salads, or with melon or tomatoes, for a fresh ginger flavor. USDA zones 5-9.
'Kentucky Colonel'
Mentha Spicata or Mentha X Villosa ‘Kentucky Colonel’
A variety of spearmint with larger leaves that provide a bigger visual presence in dishes that require mint. Less sweet flavor makes a great alternative for Mint Juleps. Highly praised variety of spearmint. USDA zones 5-9.
'Mint Julep'
Mentha Spicata ‘Mint Julep’
A variety of spearmint that has narrow leaves. Essential for Derby day. USDA zones 3-9.
'Mojito'
Mentha Spicata or Mentha X Villosa ‘Mojito’
Grows 24″ tall. Distinctive cinnamon and cloves aroma. Dense upright habit. Medium-sized leaves. Grow in full sun and well-drained soil. Pinch off flowers for leaf production.
'Moroccan'
Mentha Spicata ‘Moroccan’
Sweeter varieties of spearmint that emerges early in the season. Plant has large leaves with purple undersides and dark stems. Despite the sweetness, Moroccan mint works well in savory meat, poultry, and fish dishes.
'Orange'
Mentha X Piperata var. Citrata ‘Orange’
Large, tender, dark green leaves are very sweet and excellent for pesto or other Italian dished. Upright, 18-24″ plants are hardier than other menthas.
'Spearmint'
Mentha Spicata ‘Spearmint’
Strong, “minty” flavor that is sweeter than peppermint. Traditional mint for mint juleps and iced tea and lamb dishes. Spearmint leaves contain protein, thiamin, niacin, vitamin B6, phosphorus and zinc, vitamin A, vitamin C, riboflavin, folate, calcium, iron, magnesium, potassium, copper and manganese. USDA zones 5-11.
'Strawberry'
Mentha Piperita ‘Strawberry’
Plant reaches up to 20-24 inches tall. Plant has serrated leaves and lilac flowers. Chocolate peppermint aroma with strawberry overtones. Excellent with beverages, salads, desserts, and even soft cheeses. Peppermint is hardy in USDA zones 5-11.
'Peppermint'
Mentha X Piperita ‘Peppermint’
A cross between Watermint (Mentha aquatica) and Spearmint (Mentha spicata), Peppermint has extremely aromatic, oval-shaped, toothed leaves, with reddish stems and veins. Different cultivars can have purple or bronze leaf variegation. Peppermint leaves contain substantial amounts of vitamin A, foliates, riboflavin and vitamin K. Peppermint has a high concentration of menthol, which produces the cooling sensation when the leaves are used. In herbal medicine, it is used as an anti-parasitic, anti-viral, an antiseptic. Good for colds and nausea. Commercially, peppermint essential oil is used in toothpaste, chewing gum, candles, and candies. USDA zones 5-11.
'Pineapple'
Mentha Suaveolens var. Suaveolens ‘Pineapple’
A variety of apple mint, pineapple mint also has rounded, furry leaves. It also has cream-colored variegation that distinguishes it from apple mint. Its flavor is tropical, reminiscent of pineapples. Because its flavor is lost with cooking, pineapple mint is best used fresh in cocktails, salads, fruit salads, or frozen desserts. It can also be used to infuse syrups or oils. USDA zones 6-11.
Mentha Arvensis
Mentha Arvensis
Native plant enthusiasts can look for Mentha arvensis to add to their gardens. In addition to tolerating drier soils, it is said to make a delicious tea!
