Mint is fragrant and fast-growing herb that compliments almost any fruit, vegetable or meat dish. It’s also a great addition to your homemade ice cream. Mint is easy to grow and is really fun to add to many recipes, whether it be breakfast, dinner or dessert. Don’t forget to add a sprig of mint to your glass of sweet iced tea on a hot summer day.
Mint is easy to grow, however, its roots which are called “runners,” are also incredibly invasive. They grow quickly sprouting new leaves and new plants as they go. Mint will overtake a flower bed or garden in no time if you’re not careful.
To successfully grow mint.
* Choose a location for your mint where the plant(s) will receive morning sun and partial hot afternoon shade.
* Plant in a large patio pot.
* When planting the mint in a flower bed, first dig a hole to hold your large pot. Leave the pot rim above ground level when potted, so the mint’s fast growing root system will be contained. Otherwise the herb will take over your garden and lawn.
* Harvest mint sprigs before the plant flowers.
* To extend the harvesting season, pinch off the flowering buds as they appear.
Hint Mint does best watered regularly and feed mint with a fairly high nitrogen fertilizer as needed.
Mint is a perennial herb that once established will not need to be replanted for many years.
[Thank you Wikipeda]
Mentha aquatica – water mint
* marsh mint
Mentha arvensis – corn mint
* wild mint
* Japanese peppermint
* field mint
* banana mint
Mentha asiatica – Asian mint
Mentha australis – Australian mint
Mentha canadensis – American wild mint
Mentha cervina – Hart’s pennyroyal
Mentha citrata – bergamot mint
* orange mint
Mentha crispata – wrinkled-leaf mint
Mentha dahurica – Dahurian thyme
Mentha diemenica – slender mint
Mentha laxiflora – forest mint
Mentha longifolia (syn. Mentha sylvestris) – horse mint
Mentha piperita – peppermint
Mentha pulegium – pennyroyal
Mentha requienii – Corsican mint
Mentha satureioides – native pennyroyal
Mentha spicata (syn. M. viridis, M. cordifolia) – spearmint
* curly mint (a cultivar of spearmint)
Mentha suaveolens – apple mint
* pineapple mint (a variegated cultivar of apple mint)
Simple mint tea
Bring about 3-4 cups water to a boil.
Pour hot water in your tea cup and allow cup to preheat before filling with your mint tea.
Put about 15 or so fresh harvested mint leafs in your tea pot pour boiling water over mint leafs and allow to steep in your covered tea pot for 5-6 minutes.
* Optional ingredients
Sugar or honey (to taste)
Lemon slice or a few drops of fresh squeezed lemon juice (to taste)
Makes about 4 – 1/2 pint jars of jelly
Rinse off (1 2/3 cups) the mint leaves and place them into a large saucepan. Crush with a potato masher or the bottom of a jar.
Add water and bring to a full boil.
Remove from heat cover and let stand for 10 to 15 minutes. Strain and remove mint leafs. Measure out 1 2/3 cups of the mint water.
Place 1 2/3 cups mint water into a saucepan.
Stir in the lemon juice and food coloring.
Mix in the sugar and place the pan over high heat.
Bring to a boil stirring constantly.
Once the mixture is boiling stir in the pectin.
Boil the mixture for a full minute while stirring constantly.
Remove from heat and skim foam off the top.
Transfer the mixture to hot sterile jars and seal.
Process in a boiling water bath for 10 – 15 minutes.
Remove from water bath and allow to cool undisturbed several hours. Check lid seals before storing in your pantry.
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