Mint Condition

Mint, of the genus mentha, is one of the herbs that I always have on hand. Several different species exist, although I usually only keep one or two (currently, I have peppermint and chocolate mint.) It’s probably the least picky herb I have had the pleasure to keep, thriving in full sun to deep shade, watering a lot or watering a little–it seems that the more I neglect it, the more it grows. However, this causes it to be somewhat invasive, so I’ve relegated them to a flower box, where any other growing space is out of easy reach for their creeping volunteers. It does great in poor soils, and tolerates a wide range of soil acidity.

I like keeping it on hand for salads during the summer, or in place of lettuce for sandwiches. It goes divine in a summer iced tea, sweetened or unsweetened, and lemon/lime/orange-ades.

There’s really not much to say except that it’s important to keep it contained due to its highly invasive nature. Keeping it in mostly shade will slow it down, as well as keep the leaves large and prevent it from bolting too quickly. Of course, volunteers are easily pulled–it’s roots are relatively shallow and come up easily. I love working around, and so do bees and butterflies when it comes into flower. As a perennial, it comes back year after year, and is hardy down to USDA zone 3.

Sometimes I feel bad about containing it because it really is a very useful herb, and I would love for it to be used as a groundcover between other taller bushes, but I’m afraid it might smother or rob nutrients, so for now, it will have to do where it is.

Recipes with Mint:
Turkey, Muenster, and Peppermint Sandwich
Simple Mint and Chickpea Salad