Mint
Mints (Mentha) come in many guises, from the tiny, creeping Corsican mint, barely 5mm high to the stately, down-covered Bowles’ mint that can reach a metre tall. In between are mints with a surprising variety of leaf colours and scents including eau-de-cologne mint and chocolate mint.
Growing mint
Several species of mint grow wild in Britain, including corn mint, peppermint, and water mint. Others, such as spearmint, have come from central Europe. They prefer moist ground and, unlike most herbs, are perfectly happy in shade. Their creeping underground stems, or rhizomes, can spread rapidly so in most situations they are best constrained in a tub, or a bottomless container sunk into the ground. Mints are very easy to propagate, either by taking cuttings, which will root in water, or just separating pieces of rooted rhizome. The more unusual varieties such as variegated apple mint make a good choice for plant sales. Mint plants should be dug out every few years, old woody sections discarded and newer, vigorous shoots replanted.
Using mint
Spearmint, also known as garden mint, has a strong flavour and is the most popular choice for culinary purposes, especially for mint sauce. The curly-leaved variety makes an attractive garden plant too. Moroccan mint has a sweet flavour, ideal for mint tea, and apple mint is good for flavouring new potatoes. Ginger mint works well in salads, and eau-de-cologne mint is ideal for pot pourri. Peppermint is rather strong for eating fresh, but is a popular flavouring for sweets and toothpaste.
More about mint
Mint flowers are full of nectar and attract a range of insects including bees and butterflies. In herbal medicine mint is valued for its antiseptic properties.
Spearmint photo © www.freeimages.org.uk