There are many kinds of spearmint (Mentha spicata): Some are fuzzy-leaved while others are smooth; there are big leaves to small, and even curly.

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There are many kinds of Mentha spicata ( Mentha spicata ): Some are fuzzy - exit while others are smooth ; there are big leaf to little , and even curly . I wish them all for preparation and beverages . Their flavor is sweet , nerveless , and refreshing . If a formula call for pot — and does n’t specify which case — purpose spearmint since it develop on all continents , except of course the polar one .

How to grow mintsMints cultivated from seed are notoriously varying . Some , such as peppermint gum — a sterile hybrid ofM. aquaticaandM. spicata — can’t be develop from seminal fluid at all . So the best - calibre mints get along from cutting . Plant different varieties of mint away from one another — at least a couple of yard if possible so they do n’t crossbreed - pollinate . In small gardens , confine slew in tub or pots , either buried in beds or left to remain firm as container industrial plant , as mints propagate through runners and have a tendency to take over the whole garden . piddle , in force drainage , and a well - fertilize soil are their only growing necessary . They prefer Dominicus in most clime , but will originate in fond tincture , and thrive there in very live clime . Snip your mountain freely throughout the season .

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Harvesting mintCut back larger plantings for dried herbs at least three times during the season , and harvest in fall just before florescence or when the lower leaves yellow , whichever comes first . you may cut the plants back to the earth at this time . Hang large harvests in bunches upside down in a shadowy , dry , and warm shoes . you may dry out low amounts , by stripping the leaf from the stems and dry them on a screen door under the same stipulation as above . I also make mint syrup and freeze it , as well as mint paste for winter baking . See my videoHow to freeze down Herbsfor info on making   aromatic herbal paste and to get a line how to preserve mint and other herbs .

Spearmint in the kitchenWhen the weather gets red-hot , cool down with Mentha spicata . I use it in all sorts of routine beverages from water system toiced teaand lemonade . It is groovy in a daiquiri , julep , and my favorite … the popularmojito .

Mentha spicata is tasty in vinaigrettes , all form of vegetable salad and grain dishes , it is the herb that makestabouliandtzatziki . It is lovely with clean pea plant and unexampled white potato vine , I like it with zucchini and cultivated carrot too . The next time you make a baked , stuff tomato , expend mint or else of basil with the breadcrumb and olive crude for a delicious difference of opinion .

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And of course , mint star in dessert . Whether it is achocolate mint brownie , heap chip meth ointment , tropical fruit salad , or berries and mint , it adds a pleasant and compatible tone to all kind of sweets and yield .

Check out my recipe and variations thereof forMint Mojitos .

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The more you cut back your mint, the more it will yield and also keep it from flowering; you will have the leaves for culinary use all summer long. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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