So I went on the hunt for herbs for my tea garden last week, which took me to Sharon, PA and Kaynak's. Not only do they have a really cool store, but they carry tons of plants in their greenhouses. It was a bit early for flowers, and the greenhouses were mostly empty. However, I scored BIG on the herbs! I bought 4 different kinds of mint....yes said 4 different kinds! Spearmint (of course), Applemint, Grapefruit Mint and Mojito Mint were all available in small pots and I couldn't resist buying one of each.
Mint, in general, prefers to grow in full sun (at least 6 hours of direct sunlight). Its fragrant leaves have many culinary applications and can be used fresh, frozen or dried. Mint is easy to grow and can spread aggressively.
Spearmint (Mentha spicata) is the most common type of mint plant, and it grow well in almost all temperate zones. mostly grown in pots due to its natural tendency to invade surrounding areas via its roots. Spearmint grows best in loamy soils rich in organic material.
The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right as the flowers open, about 1/2 to 3/4 the way down the stalk, leaving smaller shoots room to grow.
Spearmint should be cut to the ground at least twice each summer. After cutting, feed and water heavily to induce fresh top growth. Use leaves and twigs fresh or dried in teas, tisanes, and iced beverages. To preserve the flavor when dried, keep leaves and twigs whole until you're ready to use them. Spearmint will quickly overrun gardens if not confined to a container. The leaves are best used when fresh; for dried leaves Peppermint is superior.
Applemint (Mentha suaveolens) is an attractive herb mostly grown as an ornamental. It is hardy and easy to grow, preferring full sun to lightly shady conditions.
The leaves of this plant can be used to make apple mint jelly, as well as a flavoring in dishes such as apple mint couscous. It is also often used to make a mint tea, as a garnish, or in salads.
Grow Apple Mint in full sun to light shade. Feed them heavily in late
summer to guarantee healthy growth the following spring. Apple Mint will
survive in dry soil, but will do much better in moist, fertile ground.
Mow the Mint patch 2 or 3 times a year to encourage fresh growth. Cut
the stems even with the ground and throw out the long, woody stems.
Strip off and dry whole leaves for potpourris. Save the top 2 to 3 sets
of leaves for fresh use and garnishes. Apple Mint's fragrance may vary
in strength; the mild apple flavor doesn't sustain well in dried leaves.
Grapefruit Mint (Mentha x piperita) is a medium sized member of the mint family that produces a spearmint with a twist of grapefruit flavor. It is perennial in zones 6 through 11, but can be wintered over indoors in colder climates. It will tolerate part shade, but does well in full sun.
Crush fresh leaves into water for a refreshing beverage, or add to iced
tea. Use fresh leaves in fruit salads for a zippy tang. Pick leaves
frequently. Plants open light blue-violet blooms in late summer.
Mojito Mint (Mentha villosa) is a Cuban mint regarded for its sweet flavor and fragrant foliage. It is clearly different from other mints as its scent and flavor are considerably more mild and warm. It is also the essential ingredient of the Mojito cocktail.
This mint does well in fertile, well-drained but moist soil. Harvest the foliage regularly. Best used fresh, but you can dry it as well.
Other mints include: chocolate mint, orange mint, pineapple mint, peppermint, Pennyroyal, curly mint, and water (or Bog) mint.
Harvesting, Drying and Storing
Harvest your mint leaves on a regular basis and dry using a screen or your dehydrator. Store in an air-tight container in a cool, dark place until ready to use.
