In mint condition!

There’s nothing quite like a fragrant, home-made mint sauce to enhance a Sunday roast lamb (or repel summertime insects) but when it comes to growing this versatile and popular herb, the golden rule could be: “stint on the mint”.

That’s because it is a particularly invasive perennial, which if not contained, loves to ramble being. Those underground runners are capable of taking over the entire garden.

On the other hand, grown in pots of at least 30cm in diameter or possibly in an isolated, edged corner of the garden, where its spread can be curtailed, then this saucy little number really is mint!

How to grow:

One of the few herbs to enjoy shade and damp conditions, mint (Mentha spp.) it can be grown from seed but most people grow it from cuttings. Steep snippets in water and roots will soon develop. It can be started in this way during most times of the year and winter, especially in milder parts of the country, is a great time for planting mint as it doesn’t like direct sunlight. For those who opt for container growing, ideally the bottoms should be cut away from the pot which should then be sunk into the ground (this helps prevent them from becoming root bound).Plant into rich potting mix or soil that has been prepared with fertilizer and perhaps a little lime.  Remember, mint can also be found for sale in most garden centres if cuttings cannot be gleaned from the gardens of friends. It grows well throughout New Zealand.

Care:

Be sure to keep plants evenly moist and feed occasionally with soluble plant food. In time the stems will head for the edge of the pot leaving the centre area somewhat bare. To avoid this, dig up the pot every few years and replant rooted section of the stem.  The bane of every mint plant is the rust fungus (Puccinia menthae) which can also affect marjoram and savoury. Symptoms generally show between spring and autumn with stems becoming pale and distorted with dusty orange spots appearing on the stems and leaves. These are sometimes followed by yellow or black spots usually resulting in loss of leaves.

No fungicide is available to remove rust on mint which is used for food. The best form of control is to first remove and bin leaves (do not compost) or remove whole stems as soon as signs of rust is spotted. Try trimming plant back to 3cm above the soil to promote new, rust-free growth but if this doesn’t work remove the whole rhizome to prevent soil contamination. While rust can be a problem, generally attentive gardeners find it easy to grow healthy, lush mint.

Varieties:

There are a number of mint varieties. Spearmint, peppermint, curled or curly mint are perhaps the most common although there are many hybrid varieties such as apple mint, lavender mint, orange, mint, pineapple mint, chocolate mint, ginger mint, bergamot mint, banana mint and more.

Homeopathic uses:

From a medicinal point of view mint is antibacterial and antifibrile. It yields an essential oil and menthol which through their rapid evaporation can produce a slightly anaesthetic effect. It can be effective in easing headaches, rhinitis, coughs and sore throats, colic and vomiting. Menthol obtained from mint is sometimes used in balms and of course, mint is well known as flavouring agent in culinary preparations. Due to it is antiseptic and anti-bacterial property, it can be used in swollen gums, mouthwash or mouth ulcers and toothache. In particular spearmint and peppermint make great herbal teas and also aid digestion.