Hardy perennial herbs of the Mint Family, grown for their leaves which are used to flavor vinegar and jelly (often served with roast lamb and other meats), and to enhance thirst-quenching cooling beverages.
Mints should be planted where they will not encroach on other plants, as they spread so readily that, unless curbed, they are likely to become a pestiferous weed. It is ideal for container and hydroponic culture.
It revels in deep, rich, moist ground and requires little care except manicuring or fertilizing in the spring. However, as the stems grow rapidly and the leaves become thin and small as the season advances, it is advisable to cut down from a third to a half of the patch when 6 or 8 inches high, drying the leaves and putting them in tight jars for winter use. Then soak the cut over area with liquid manure to stimulate a second crop of foliage. A month later, treat another area similarly. Thus a succession of succulent foliage may be had all season.
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