Growing of Mints..................
Site: Likes moist, well drained, alkaline soil rich in nutrients. Is not well in well-fertilized soil. Is also in full sun or part shade. Water frequently, but it will not die if it goes dry.
Multiplication: multiply the easiest way to mint, and to know exactly what you get is to take root cuttings from established plantings. Not even attempt to grow from seed. In fact, hybridized with all the hundreds of varieties, let your nose, choose Mint, rather than relying on a name.
Growing: Plant pieces of root 2 cm deep and 9 inches apart in fall or spring. Top dress with compost in the fall when the plants are not removed annually. Thin or transplant plants to 12 inches apart in large pots or polythene bags to curb invasive roots. Mint just take over your herb garden. (If rust appears, the plant must be dug up and burned.) Do you have to cut and not afraid to cut, even right down to the ground. This may be a few times a year to keep it going to Woody.
Harvesting: Pick leaves of this plant plant just before flowering. The leaves are best to use the best bud and first two leaves, pinch out the growing tip cut rather than a whole tribe.
Culinary Uses: Peppermint is sweet, strong mint flavor is good for lots of candy. Spearmint flavor is stronger and less sweet than peppermint and mint together with Bowles is the variety used to make traditional mint sauce for lamb meat. Corsican mint, mat-forming ground cover that can be stepped on, the release of its creme de menthe fragrance is often used to flavor liqueurs, along with peppermint. Fresh leaves of mint can be added to tea for a refreshing drink or potatoes, peas and fruit salads brighten.
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