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Herbs&Spice

MINTS

MINTS (Mentha species)

From the large assortment of mint species and varieties there are many thatyou can grow. Typically, these plants have square stems and opposite leavesthat are aromatic when crushed. The seven that are described here are amongthe most important and most frequently grown.

Orange mint or bergamot mint (M. citrata) grows to about 2 feet high andhas broad, dark green, 2 inch leaves that are edged with purple. They tasteand smell slightly of oranges, combined with the characteristic minty aroma.The blossoms are lavender and grow in dense flower spikes during midsummer.The stems of this species are reddish purple and nearly round.

Golden apple mint (M. gentilis) has smooth, deep green leaves variegatedwith yellow. The plant grows to about 2 feet and makes an attractive groundcover where taller spring flowering bulbs are planted.

Peppermint (M. piperita) or its flavor-is familiar to many people. The plantgrows to 3 feet high and has strongly scented, 3 inch leaves with toothededges. Small purple flowers appear in 1-3 inch long spikes at the ends ofstems.

Pennyroyal (M. pulegium) is another attractive mint, but it should not beconfused with American mock penny royal (Hedeoma pulegiodes) which is nota mint at all. It is prostrate and branching with downy, oval leaves thatare no more than 1/2 inch long. Small, rosy lilac flowers bloom late inthe summer and early autumn. It is a less hardy, and far less neat, groundcover than Corsican mint but-in its favor-it is said to repel insects fromthe garden.

Jewel mint of Corsica or Corsican mint (M. requienii) is a creeping sortthat rarely grows over 1 inch high. It has tiny, round, bright green leavesthat form a moss like mat. In summer, small, light purple flowers appear.The foliage has a delightful minty or sage like fragrance when bruised orcrushed under foot.

Apple mint (M. rotundifolia) has stiff stems that grow 20 to 30 inches high.The rounded leaves are slightly hairy and gray green, about 14 inches long.The purplish white flowers are produced in 2-3 inch spikes.

Spearmint (M. spicata) is another of the most familiar species and is theone used commonly with roast lamb and in mint jelly. Its dark green leavesare slightly smaller than those of peppermint and look and feel crinkly.The stems will grow 1 1/2-2 feet high if not pinched back.

LORE:

The ancient Greeks believed that when Pluto, god of the underworld, becameenraptured by the beauty of Menthe (a young nymph), his wife Prosperpineturned her into this herb and left her forever to grow in the shadows andmoisture. However, Menthe was still loved by the Greeks and has continuedto find friends ever since. Mints have been used in innumerable ways inthe past. The ancient Pharisees of Biblical times paid their taxes withits leaves. Ancient medicine has recommended using the leaves for bitesof mad dogs, to prevent indigestion, to cure mouth and gum ailments, ina preparation for ulcers, to heal skin diseases, and to stimulate the appetite.One old herbalist warns, however, that if a wounded man eats it, his injurieswill never heal, while another claims that it must never be cut or harvestedwith shears or a blade made of iron. Previous writers are not always explicitas to which species of mint they are talking about, but the distinct flavorand aroma that most of the species share to some degree makes it clear thatthis is what made them so highly favored.
Most mints will grow almost anywhere except in hot, direct sun. They dobest, however, in a light, moderately rich soil that is moist and in shadeor partial shade. These herbs spread rapidly by underground stems and runnersand can be propagated very simply by layering, division, or stem cuttings.Their invasive nature can be contained by planting in pots or boxes, orsinking header boards 6-8 inches into the ground around their roots. Keepflowers pinched back to encourage bushy growth.

Modern commerce makes many uses of mints. Spearmint and peppermint are twoof the most common flavorings for everything from chewing gum to mouth washesand medicines. Use the leaves fresh or dried in any number of differentways: add them to potpourris, lamb, and jelly; spearmint is the best forgarnishing iced drinks; fresh leaves of peppermint, pineapple. apple, andorange mints can be added to fruit cocktails or sprinkled over ice cream.