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GROWING AND USING MINTS By Howard Drury

HISTORY AND INTRODUCTION

Mint is perhaps the most popular herb in British kitchens and few gardens are without a large clump of mint of one type or another. These mints are amongst the oldest of European herbs, and their use stretches back through Roman and Greek times and probably into the neolithic era. Mint derives its name from Mintha or Minthe an unfortunate lady in Greek mythology. She was foolish enough to attract the attention of the god of the underworld, Pluto, whose wife caught them in a fond embrace! To prevent her husband from straying further she crushed the unlucky Mintha underfoot turning her into the herb which has borne her name ever since. This long history, extensive use and variability of the plant has given rise to a confusion of names and uses.

CULTIVATION

Site Preparation

Mints are mostly vigorous hardy perennials which will grow anywhere, but prefer damp rich soils in half shade as these conditions match their natural habitat. Prepare the ground by digging in well rotted manure or compost. The herb is so easily grown that unless planted with care, it can take over the surrounding area completely. All mints spread by underground runners and many people plant them in bottomless containers sunk into the ground, or use buried slates etc. to isolate the site. Rather than seeing this need for isolation as a problem, take the opportunity to design an ornamental site. Concrete slabs can be laid checkerboard style with occasional squares left empty for planting. This allows access for inspection and picking as well as separating the varieties. A more intricate arrangements of paths and pockets can be achieved using bricks and this, of course, can also be part of a much larger design of a herb garden.

Window Boxes and Tubs

Mint will grow happily in containers, but it must be remembered that it will tend to dominate less vigorous plants. Keep the plants trimmed to about 6 inches, restrict the roots, and replace with new rooted cuttings when things start to get out of hand. Mint will also require regular watering. A tub of mint by the kitchen door is much handier than a patch at the bottom of the garden, because it is so frequently used in many households.

PROPAGATION

On the whole, these plants are very easy to propagate. In March or April, dig up a few runners, taking pieces 6 8 inches long which are showing shoots and roots. Plant horizontally 2 inches deep and about 6 9 inches apart in the prepared sites. Water in well and keep well watered because at this stage they are sensitive to drought. If for some reason runners cannot be obtained, mint is very simple to propagate from cuttings. Cut off a shoot 2 3 inches long just below a leaf node. Strip off the lower leaves, dip in hormone rooting powder and firm into a small pot of compost or a mixture of sand and peat. Water, cover with a polythene bag and keep shaded until the cutting shows signs of growth. Even more simply, cuttings taken and kept in a glass of water will soon develop long white roots, and the mint can then be potted up in the usual way.

Growing from seed, especially if you have collected the seed yourself, is not advisable because mints will cross-breed easily. This has given many hybrids and much confusion of varieties. Renewing clumps of mint after 2 to 3 years not only controls the extensive spreading habit of the herb, but also improve the vigour and flavour of the foliage.

PESTS AND DISEASES

Mints are troubled by very few pests and diseases. Sometimes the young growing shoots are attractive to caterpillars, which can easily be controlled with a proprietary spray. Always check the instructions on the container before picking or eating the leaves.

The major mint disease is mint rust, caused by the fungus Puccinia menthae. This does not affect the underground roots and runners, but begins in the new shoots as they develop. The infection is spread by the spores dropped from the leaves of infected plants in the previous autumn. The first signs are a thickening of the shoots in the spring, followed by the appearance of small orange or rusty patches of spores, which will go on to spread the infection during the summer. Later, dark brown almost black spores are produced. Re infection occurs each year from the spores left in the soil so that the chain can only be broken by removal of the infected parts of the plant and using fresh clean soil. Choose pieces of underground runner, cutting off any leaves and parts that have been above ground. Wash the runners well to remove the soil and replant in a new site, or remove the old soil and replace with new. Some people make a practice of burning straw over the plants in winter to destroy any spores left in the soil.

HARVESTING, DRYING AND FREEZING

Fresh herbs always taste best. No matter how carefully preserved, the volatile oils are lost and whenever possible it is preferable to use fresh mints. However, since mint dies down during the winter, it is worthwhile trying some form of preservation.

The volatile oil content is highest in all herbs in the morning after the dew has dried, so whilst fresh sprigs are available, if you want them at their very best, harvesting should be carried out early in the morning. When the plant starts to flower, the volatile oil content decreases and if picking for drying or freezing, this should be carried out just before flowering. Collect the material only when dry with as little bruising as possible by placing on a tray or in an open basket. Do not use a plastic bag. Bruising the leaves releases the oils, whilst washing can release minerals and should be avoided if possible.

Drying should be quick, but not so quick that the leaves are reduced to crisps within a couple of hours. In general the temperature should be 21 33C (70 90F) in a dark, ventilated place (a very low oven or airing cupboard with the door left open). Herbs can also be dried in a micro wave oven, following the manufacturers' instructions. Trays are advisable for holding the leaves in single layers. Correctly dried leaves should be brittle without turning to powder when rubbed and they should not turn black. Store in dark, airtight containers. Alternatively, the mint sprigs can be deep-frozen without blanching. Place in small polythene bags or chop and freeze in water in ice cube trays.

MINT VARIETIES

Mints can be classified into three groups, based on their main uses, although the culinary uses do overlap with medicinal use.

1. Culinary

Spearmint (Mentha spicata or M. viridis) also known as garden mint, green lamb mint or pea mint is the best known and most generally cultivated mint. It grows 1 1 3 feet and is of value for its grey hairy foliage rather than its somewhat musty scent.

2. Aromatic Mints

Eau de Cologne (M.citrata) also called, Orange, Lemon or Bergamot Mint. This is a hairless plant growing up to 20 inches and spreading vigorously by purple runners both above and below ground. Grown in a sunny position, it acquires a purplish tinge and develops it eau de cologne scent to the full. In the shade it is greener. The scent is released when the plant is brushed against or trodden on, and so is best sited near steps or in crazy paving. It can be placed in an airing cupboard like lavender or added to pot pourri.

Pennyroyal (M.pulegium) This differs greatly from all the other mints mentioned in this fact sheet so far in that it has small leaves which form a dense light green mat of shoots. During the summer it puts up erect flowers stems up to 1 foot high with small clusters of mauve flowers. It has a delicious peppermint smell which is released when brushed

against or walked over. It needs a moist soil and partial shade and is suitable for planting between paving slabs placed less than a shoe width apart, or amongst the grass of a damp shaded lawn. Although it is possible to create a lawn entirely from pennyroyal, it will require a great deal of attention and possible renovation each year.

Corsican Mint (M.requienii) with a height of only 1 inch and a spread of 12 inches it is the smallest of the mints. Its habit and use is the same as for Pennyroyal, again given off the smell of peppermint when trodden on. Pale purple flowers on 0.5 inch spikes are produced from June August. Unfortunately it is not reliably hardy over winter.

USES AND RECIPES

The intention when using any herb is to compliment the flavour of a dish and not to overwhelm it. It is also worth remembering that many of the well known uses (mint sauce with lamb) are purely traditional. There is no reason for herbs to be used exclusively in these fixed ways and many people enjoy experimenting with different combinations of herbs and dishes. Here are just a few suggestions :

1. Add a fresh sprig of applemint or spearmint whilst cooking runner beans, new carrots, peas and potatoes.

2. Chop fresh mint with chives and parsley and add to salads.

3. Mint Jelly - 4 lbs. sliced cooking apples

2 pints water

2 pints cider or wine vinegar

Large bunch of mint plus 3 tbls. finely chopped mint

Simmer the apples, water and vinegar and the bunch of mint in a large pan until the apples are a soft pulp. Strain carefully through a jelly bag, do NOT squeeze. Measure the juice and add 1 lb. sugar per pint of liquid. Boil until setting point is reached, allow to cool for 15 mins. and then stir in the chopped mint. Pour into warm sterilised jars (e.g. small Kilner jars). Seal and store until required. Serve with lamb.

4. Mint Butter - 3ozs. softened butter

2 tablespoons finely chopped mint

1 tablespoon lemon juice

Work the mint and lemon juice into the butter with a broad bladed knife or use a food processor. Chill until firm. Serve with grilled chops, cutlets, baked potatoes, French bread etc.

5. Mint Yoghurt - 1 carton plain unsweetened yoghurt

1 tablespoon chopped mint

Pinch salt

Simply blend all the ingredients together and place in fridge until required. This is an excellent and cooling accompaniment to any spicy dish curry, chilli, fried meatballs, chick pea rissoles (known in the Middle East as felafel). This sauce can be made more savory by adding a finely chopped clove of garlic. It is delicious with jacket potatoes or kebabs.

6. Meatballs With Mint - 1 lb. minced meat

1 finely chopped onion

3 tablespoons chopped parsley

3 tablespoons chopped mint

1 clove garlic (crushed)

1 beaten egg

Vegetable oil for frying

Combine the ingredients to form a smooth mixture. Form into small balls and fry in shallow oil, turning occasionally until brown. Drain and serve with yoghurt and mint as in previous recipe. Alternatively, barbecue over charcoal, either on skewers or shaped into hamburgers.

7. Mint Sorbet - 3 tablespoons runny honey

0.5 pint water

Juice of 1 lemon

1 egg white

6 large sprigs of mint

Heat the water in a pan, dissolve the sugar and bring to the boil. Bruise the mint but do not shred so finely that it cannot be removed later. Add to sugar syrup and turn off the heat. Allow to steep for 20 minutes and test flavour. When satisfied with the flavour strain the liquid into a bowl, add lemon juice and freeze until semi solid (45 60 minutes). Beat the egg white until stiff, fold into sorbet and return to freezer until firm. Decorate each serving with a sprig of fresh mint. (Try different mints in the sugar syrup remembering that each will have a different strength of flavour.)

8. Mint Soda - 4 tablespoons chopped mint (any flavour)

1 teaspoon raw cane sugar

1 pint boiling water

1 pint fresh fruit juice (try pineapple)

Soda water

Ice cubes

Prepare the drink base by mixing the mint, sugar and boiling water in a jug. Allow to cool, add the fruit juice and chill in the fridge. To serve, strain the base and add soda and ice to taste. Decorate with a small sprig of mint.

MEDICINAL AND COSMETIC USES

All mints contain similar chemical constituents though their relative proportions of the compounds in them varies considerably. Amongst dozens of aroma chemicals present in the volatile oil are menthol, menthone and carvone and peppermint is very rich in menthol and menthone which gives it its characteristic smell. All mints also have many biologically active constituents including rutin, resins, tannin and azulene.

Mint oils are good germ killers because of the menthol they contain and applied locally will stop headaches, neuralgia and itching.

The pungent odour of pennyroyal makes a good mosquito and flea repellant. It is an excellent herb for fevers and lung infections because it induces sweating and assists the circulation. It is also good for the treatment of nervous headaches. It is useful in the regulation of the menstrual flow and for relieving cramps. However this is a herb which should only be used under expert supervision.

Peppermint relaxes the visceral muscles, is anti flatulent and stimulates the digestion so it is excellent for indigestion, flatulence and colic. The menthol acts as a mild anaesthetic to the stomach wall and so stops nausea. It encourages perspiration and opens up the peripheral circulation so paradoxically has a cooling effect and is good for fevers when the patient feels restless, hot and agitated, particularly feverish colds. For this reason it is also helpful for migraines associated with the digestion. It eases painful periods and associated stressful tension.

CAUTION The menthol in peppermint can cause allergic reactions in certain people such as contact dermatitis, flushing and headaches and this is especially true of the oil. Ointments containing menthol rubbed around the noses of babies to help them breathe has been known to cause instant collapse.

Mints have a long tradition of treating minor ailments. Their main use is in settling upset stomachs, relief of headaches and generally as a mild" pick me up". Probably the best known is mint tea. Any mint can be used for tea, but peppermint is considered the best.

MEDICINAL PEPPERMINT TEA

Medicinal herbal teas are the simplest way to take herbs, but they only contain the water soluble principles of the plant. However, if taken regularly over a long period of time they are effective.

Fresh herbs need to be crushed gently to release the active principles using a stainless steel knife, a pestle and mortar or simply crushed in the hands. Dried herbs can also be used and will need to be chopped or crumbled, but powdered herbs will only produce a muddy, unappetizing soupy drink.

Keep a separate teapot for your herbal teas, as an ordinary teapot quickly becomes stained with tannin which can react adversely with certain herbal infusions.

The quantities for any medicinal herbal tea are always the same (unless otherwise specified) 1 oz. of the herb to 1 pint of boiled, filtered water. This should make about 3 cupfuls of tea, which should be drunk one cup at a time with each meal. (Tap water contains many chemicals and it is advisable to use a water filter which are readily available from chemists and health food shops).

To make the infusion, first warm the teapot (which should be china or glass NOT aluminium) then add 1 oz. of the herb (fresh or dried). Remember that the fresh herb will take up much more space than the equivalent weight of the dried herb. Allow the freshly boiled filtered water to stand for 30 seconds and pour into the teapot. Water that is actually boiling will destroy the potency of the herbs. Stir the tea (do not use an aluminium spoon) and cover the pot tightly to prevent the volatile oil escaping in the steam. Leave to steep for 20 minutes and strain through muslin, silver or stainless steel. Honey, maple syrup or a dash of apple or grape juice can be added if desired.

Any tea not drunk immediately can be stored in the refrigerator for up to 3 days if kept in a glass jar covered with linen or muslin to allow the tea to breathe. If you notice small bubbles rising to the surface of any stored infusion, it will have begun to ferment and should be poured away onto the compost heap.

If you are in a hurry, a single cup of herbal tea can be made as follows:

Pour a cup of boiling water onto a heaped teaspoon of the dried herb or a rounded dessertspoon of the fresh, slightly bruised leaves. Cover and infuse for 10 minutes, strain and drink.

PEPPERMINT BATHS AND FACIAL STEAMS

Peppermint has antiseptic and disinfectant qualities and will stimulate the circulation. It is useful for dealing with minor skin complaints when used in the bath or as a facial steam. To prepare a stimulating bath, the simplest and easiest way is to make a 3 4inch drawstring bag of muslin. Use a long string so that the mint filled bag can be hung from the hot tap deep in the bath with the hot water running over it.

N.B. facial steams should never be used by those suffering from broken thread veins on the face.

FURTHER READING

Many more recipes and much helpful advice can be found in her books which include :-

"Kitty Campion's Vegetarian Encyclopedia" published by Century Hutchinson Ltd.

"A Woman's Herbal" published by Century Paperbacks

"Kitty Campion's Handbook of Herbal Health" published by Sphere.

The information and advice given in this fact sheet is provided in good faith. It is however of necessity general information and advice on the topic. Howard Drury shall be under any liability in respect of the provision of such advice and information and you are strongly advised to seek independent advice on any particular gardening problems or queries you may have preferably from experts who can (when appropriate) inspect the problem before providing advice.

(C) 2025 This material has been produced by Central Independent Television in association with the City of Birmingham's Department of Recreation and Community Services' T.V. Garden and must not be reproduced in part or full without the written permission of Gardening Time, Central Independent Television, Broad Street, Birmingham B1 2JP.

JHD/17/02/2025