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Mint



Mint is a perennial herb that is propagated by root division or rooting cuttings in water. The plant is invasive. The problem is how to grow just a little mint. The underground runners, or stolons, that act as mint's roots relentlessly seek new ground to conquer. That's great if you have a large area to cover, however, if you're not so lucky, you'll have to contain the mint.

Two methods:

  • Grow mint in pots, be they spacious patio containers or indoor windowsill boxes.
  • Cut the bottom from a large plastic nursery pot and bury all but 1 inch of it in the ground. The stolons are so shallow that they're unlikely to break free.

Even if mint does escape into the yard, you have options. Either dig up the stolons, or relax and enjoy the bounty. The classic is peppermint for its potent medicinal and culinary attributes. Spearmint runs a close second for its flavor. Choose it for lamb, tea and mint juleps.

Mint prefers a bit of sun and a bit of shade, but will take what's given. It enjoys a damp location, shaded from strong afternoon sun, and rich soil. Extra water helps, as does lightly amended soil.

You can divide the plants in spring or autumn. If you plant mint outside, cut a few sprigs in fall and then root them in water or sand to grow as potted plants indoors through the winter. The outdoor plants die back in winter but readily return in spring. In summer, mints erupt with a parade of fuzzy flowers along and atop the stems--usually purple but also pink, blue and white. Cut the stems back to the ground, and you might get a second crop before the first frost.

Mint prefers a bit of sun and a bit of shade, but will take what's given. It enjoys a damp location, shaded from strong afternoon sun, and rich soil. Extra water helps, as does lightly amended soil.

You can divide the plants in spring or autumn. If you plant mint outside, cut a few sprigs in fall and then root them in water or sand to grow as potted plants indoors through the winter. The outdoor plants die back in winter but readily return in spring. In summer, mints erupt with a parade of fuzzy flowers along and atop the stems--usually purple but also pink, blue and white. Cut the stems back to the ground, and you might get a second crop before the first frost.

Dry the harvested mint by hanging bunches upside down, away from sunlight. Or layer it between paper towels and microwave on high for short bursts of 30 seconds or so, checking on the progress between each blast.

Selections from "Mint: Stuff of Greek Myth" by Kate Nelson. Kate writes about gardening in the Southwest at The Albuquerque Tribune. E-mail her at knelson@abqtrib.com.


Traditional Mint Juleps

  • 5 medium fresh mint leaves plus one fresh sprig for garnishing

  • 1 1/4 teaspoon sugar

  • 2 tablespoon cold water

  • Finely crushed ice

  • 2 full ounces Kentucky Bourbon



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