Location, location, location! Mint herbs are such invasive plants. They send out runners that spread above and below ground. Because of this, it’s best to grow them in isolation. That would prevent them from taking over all your space.
Feed your mints once a year. Preferably at the time of dormancy. Feed them with good compost at the root of the plant.
Remember you’ll be eating it. So don’t put anything on the leaves! Water and prune regularly. This will ensure you have nice soft leaves to use,– instead of hard, Woodie leaves.
Since mint herbs can be invasive, it’s best to plant them in containers to control the roots. Bury the container in the ground, setting the rim just below the soil line. Plant mint in rich moist soil, in partial shade. They can also be planted in the walkway.
Because of being an invasive plant, it’s important to clip off the young shoots regularly to promote bushiness. Harvest until the early frost. Mint can be used for teas, garnish, in your salad, Marinate or jellies.
AS A REPELENT
If you plant mint herbs close to the entrance of your house it will prevent ants from coming in. Also, by placing a few stems of mint in the pantry, it will prevent insects from invading jars of seeds, rice and beans. Just place some inside the jars.
You can also make mint cocktail to drive aphids and caterpillars from your garden. In a blender just add 8 ounces of mint leave with one quart of water. Blend, strain, and then spray on your plants. You can repeat this every 10 to 12 days.
You don’t have to worry too much about pest affecting your mint plant. So you should not use pesticide on it. As we mentioned before, you plan to eat the leaves later… so just remove the pest. If you notice any pests on the plant or some of the leaves are affected by fungus– it’s best to remove the affected leaves.
You can be adventurous and plant a variety of mint herbs , by creating an herb garden in a container.
- There is spearmint– which is good for the health
- Sweet mint– which is good for teas or drinks,
- Apple and chocolate mint– which when infused in drinks gives a robust flavor.
Growing up in the Caribbean, most of the tea we needed was at our fingertips.
I can remember waking up in the morning and going out in the yard to find a few sprigs of mint herbs or lemon leaf. Washing it . Putting it in the cup. Pouring hot water over it. Then letting it sit for a few minutes. “voila!” That’s how we made our tea! We added honey, sugar, lemon or milk– whatever flavor we desired. We didn’t have to go to the supermarket to buy tea.
Unlimited supply of mint
Fresh mint every day
Use as a pesticide
Great in Containers
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