Mint herb varieties are almost countless but there a few worth consideration when choosing which herbs to plant in your garden. Mint is native to the Mediterranean and Western Asia. Early settlers brought it to America mostly for medicinal purposes but it quickly became a symbol of hospitality. One cannot think of the South without imagining ladies and gentleman sipping their Mint Juleps while rocking in their chairs on the veranda on a warm summer day.
Mentha spicata, Spearmint for drinks, and Mentha pipperata, Peppermint for drinks and desserts, are the most common species found in herb gardens but look also for Garden Mint for general culinary purposes, Chocolate Mint, for desserts, and Pineapple Mint for salads and cooking.
Herb
Mint is a pretty flowering edible herb which grows well in most soils as long as it stays moist, not wet or soaking. Mulching is a great way to retain moisture which the herb enjoys. It tolerates partial shade as well as full sun. It grows so well in fact, it may just take over your garden and crowd out other plants if you are not careful to keep it in check. Most mint herb varieties can grow 2 to 3 feet high. As your herb flowers, remove them by hand otherwise they will reduce the amount of leaves your plant will grow. To harvest your mint herb, cut the leaves as you need them. Start with the top leaves to encourage the plant to shoot new leaves further down its stem. You can dry the leaves for later use but this does cause it to loose some flavor.
There are many culinary delights you can enjoy with mint:
Tea: Add a handful of fresh, clean spearmint or peppermint leaves to boiling water. Remove from heat and let steep for 2-3 minutes. Add honey if desired.
Eggs: Chopped mint is a favorite to add to eggs whether they be scrambled, fried, or made into an omelet or quiche. You can also add it to egg substitutes.
Salads: Fresh mint leaves added to any salad gives it a fresh, lively flavor. Try pineapple mint in Greek salads or Tabbouleh.
Jello: Pour the hot Jello mixture into the container it will be chilled in and before it goes into the refrigerator, steep several mint herb leaves in the hot liquid for 5 minutes. Remove the leaves and refrigerate as usual. You will taste the fresh flavor of the leaves in the Jello. Use Chocolate mint in any chocolate dessert.
Vegetables: Add chopped mint to any steamed vegetable at the end of the cooking process for a peppy flavor.
Traditional Mint Julep:
5 fresh mint leaves
1 1/4 teaspoon sugar
2 tablespoons cold water
Crushed ice
2 ounces Kentucky Bourbon
Put 4 mint leaves, sugar and water into a highball glass. Crush the mint leaves with the back of a spoon and stir, dissolving the sugar. Add the bourbon and lots of crushed ice. Stir gently to mix and garnish with the last leaf. Add a short straw and enjoy on the front porch with friends!
Mint Herb
Ginny Greene is an herb garden enthusiast. Visit Herb Garden Center for more expert advice on planting, growing and using herbs in cooking, crafts and home remedies.