A minty-fresh garden herb!
Mint is used throughout the world to flavor everything from lamb to candy. It’s also a great garnish and breath freshener. Spearmint is the variety you’re most likely to encounter in markets, and it’s the best choice for savory dishes. Peppermint has a stronger flavor and is best suited to dessert recipes. Used dried mint only in a pinch–it’s not nearly as flavorful as fresh.
Mint is a rapidly-growing perennial herb with many varieties that grow up to 3 feet tall and are quite invasive. It is best planted in containers or where roots are confined due to its aggressive growth habits. Mint spreads quickly in open garden areas and will out-compete most garden plants.
Fresh leaves may be harvested throughout the growing season once the plants reach 3 to 4 inches tall. Use a sharp knife or scissors to remove leaves and stems. The youngest, most tender leaves and stems are the most flavorful. Cut the stems to within 1 inch of the soil, picking late in the morning on dry and sunny days. Fresh mint may be stored up to a week in water in the refrigerator.
If allowed to bloom, the oil content in the leaves decreases and is less flavorful. Pinch the blossoms back as they show or simply cut back the plants to within 1 inch of the soil two to three times a year. It is very difficult to over-prune a mint plant. Before winter, cut each plant back to the ground to discourage pests and diseases.
Fresh Mint Syrup- Use fresh garden mint to make this delicious treat!
1/2 cup sugar
1/2 cup water
1/4 cup chopped fresh mint leaves
Combine sugar and water in a saucepan. Heat to boiling and stir until sugar is dissolved. Remove from heat and add mint leaves. Let steep for at least 30 minutes. Strain out leaves and chill. Will keep several weeks in a sealed container in the refrigerator. Drizzle over cantaloupe or fresh fruit salad or stir into tea, lemonade or other beverages.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
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