Herbs in my Garden: mint, spearmint & peppermint

Written by Ruth Madocks | 01 December 2009
Posted in Health

“The very smell of [mint] reanimates the spirit,” exclaimed the Roman scholar Pliny who considered mint “the loveliest of herbs.” According to Greek mythology Minthe was a lovely nymph who was so attractive to the god Pluto (Hades) that his jealous wife Persephone kicked and stepped on her then turned her into a scented herb. Unable to reverse the spell, Pluto gave the herb a sweeter scent each time Persephone stepped on it.

Mint has been a highly regarded herb in all ancient cultures. As the symbol of hospitality, Romans strewn mint in “places of recreation, pleasure, and repose.” It was also sprinkled on the floors of Hebrew synagogues and Italian churches, where it was known as the sacred ‘Erba Santa Maria’.

Mint’s refreshing scent has continued to make it an important herb in modern times. There are over 600 varieties of mint so the best advice in choosing mint is to follow your nose. Peppermint has the highest medicinal value. Teas from peppermint help digestion, flatulence, colic, colds and influenza. The menthol in peppermint stimulates the flow of bile in the stomach which promotes digestion and relieves upset stomachs. Mint is superb for bad breath and mouth odor. Chopped mint leaves infused in oil are great for joint and muscular pain.

The culinary uses of mints are very extensive; they are popular in Greek, Arabic, North African, Middle Eastern and Indian foods. Spearmint and curly mints are milder than peppermint so they are preferred for culinary purposes. These mints enhance the flavors of meat, fish and vegetable dishes, especially stews and soups. They meld well with lentils, beans, rice, and eggplant.

The best way to propagate mint is through cuttings. Plant in a restricted area like a wine barrel or pot; otherwise the mint will take over your garden space with its shoots. Here on the Central Coast, mints thrive in sunny areas near the coast, but they prefer morning or afternoon shade in the hotter inland climates. Mint loves water particularly when temperatures heat up. They die back in winter; it’s best to cut the last of the fall harvest. Trim the stems way back so they will come up hardily in the spring. Dry the leaves flat on a well-ventilated rack. Store dried leaves in a glass jar for winter teas.

Peppermint and spearmint are excellent natural insect repellents; they make good companion plants for vegetables. They keep aphids, flea beetles and a variety of pests that affect the brassica family, including cabbage, broccoli, cauliflower, and brussel sprouts, at bay.

Holiday Vinegar
Place 4-5 fresh mint leaves in a decorative bottle. Add a slice or two of orange peel. For added zest, put a hot chili pepper in as well. Fill the bottle with quality white wine vinegar. Add a lovely ribbon. This vinegar makes a simple, handmade gift for the holidays. Use as a marinade for lamb or chicken or as a dressing for salads.