The Rambling Mints

The most common mint species (Mentha spicata) originated in the Mediterranean and was later introduced to Britain and eventually America. Its mentions date back to Ovid. In the mythological story of Baucus and Philemon Ovid notes that the two lovers placing mint on eating surfaces underneath the food for the gods because of its attractive smell. The Ancient Greeks used its appealing aroma as perfume by rubbing it on their arms. The Greeks and Romans commonly used peppermint in meals as flavorings in sauces, as perfume infused in wine, and also to decorate their tables. Chaucer also refers to the use of mint growing wild in pathways and it was also mentioned in other literary works as well as plant catalogues dating back to the ninth century.

USES

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used in lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Mint (pudina) is a staple in Indian cuisine, used for flavoring curries and other dishes.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

PRESERVATION

Mint is best used fresh, but if there will be a period where mint will be scarce, say it goes dormant for a period where you live, you can dry some for future use.

GROWING

SEASON & PLANTING
Mint is a perennial that can be planted any time of year. They can go dormant or semi-dormant in winter, but are still plantable and are usually available in nurseries nearly year round.

SOIL & NUTRITION
Mint is best in amended garden soil. Due to its aggressive spreading nature, it is often kept in raised beds or containers where it can take over. Plants need to be dug up once in a while, and divided, as they spread a lot, eventually taking up their entire growing space and crowding themselves out. Dig plants up, divide, and replant. You can take the extra bits and share. Feed occasionally in containers, since containers lose nutrients quicker than in the ground.

TEMPERATURE & SUN EXPOSURE
Plant in full to part sun, but afternoon shade is a good idea in the low desert during the summer. Most mints can tolerate heat so long as they have plenty of water. Most mint species (Mentha spp) are cold hardy to at least -20°F.

WATER
Water regularly.

HARVESTING
Pick leaves or stem tips as you need.

WILDLIFE
Mint is susceptible to larval hosting by noctuid moth species, mostly in summer. Plants that are over-shaded get more bugs. But plants always seem to come back from larval hosting if their other needs are being met.

INVASIVENESS
Keep mints out of reach of perennial riparian zones. The seed doesn’t travel far, but there are mint patches found at old homesteads near perennial water sources. Otherwise, there isn’t a worry in the low desert of mints invading the native flora.

POPULAR SELECTIONS

There are so many mint selections. We will list the most common ones we come into contact with.

Spearmint (Mentha spicata) This is the classic mint plant. It has a balanced and dependable flavor that people depend on.

Peppermint (Mentha × piperita) Also a classic variety, peppermint is much more “minty” because its menthol content is 40% (compared to spearmint’s 0.5% menthol).

Moroccan Mint (Mentha spicata var. crispa) Though a variety of spearmint, this species has a great flavor with citrus overtones. It is our personal favorite culinary mint.

Chocolate Mint (Mentha x piperita 'Chocolate') Related to peppermint, this is a strongly flavored mint, with chocolate overtones as the name denotes. It smells like a peppermint patty.

Apple Mint (a selection of Mentha suaveolens) This species has fuzzier, larver leaves and smells like apples.

Strawberry Mint (Mentha spicata subsp. citrata 'Strawberry') This plant has a pleasant fruity, strawberry-like scent. It is less vigorous than other mints, so easier to control.

Silver Mint (Mentha longifolia) This plant has longer, silvery foliage that is slightly fuzzy.

Pennyroyal (Mentha pulegium) Pennyroyal is a classic herb for the garden but care should be taken—too much pennyroyal can be toxic to the liver. Most of the problems associated with pennyroyal have been with people using the concentrated oil, which should definitely be avoided. With light use, this mint is perfectly fine for most healthy people.

Corsican Mint (Mentha requienii) The mint used to flavor crème de menthe, this is a low-growing mint. It grows a mere few inches high and spread like any mint.

Pineapple Mint (a selection of Mentha suaveolens) Like apple mint (which is the same species) this plant has larger, softer leaves, and is variegated. It smells of pineapple.