By Charlie Rainbow Wolf
Mention growing mint in the garden and many gardeners will recoil in horror. Mint has long been feared as a problematic and invasive plant that is best just avoided. I’ve had years of experience with mint—some of those experiences more positive than others—and I firmly believe that with just a bit of care and understanding, mint can be a very valuable asset to the garden.
For a start, there are now dozens of different types of mint, each with their own subtle nuance. Of course, the most commonly known mints are probably spearmint (Mentha spicata) and peppermint (M. balsamea willd), which is a cross between spearmint and Mentha aquatica, or water mint). Mints are herbaceous and perennial, growing from rhizomes that are fleshy and spreading. It is the growth habit of the rhizomes that make gardeners quake when asked about planting mint.
Those rhizomes do have their uses, though. We live in an area that is heavily infested with deer who like to snack on the young shoots and the mature fruits in our orchard. I threw mint out there. It was actually quite by accident. I put some spearmint next to the wild raspberries to try to keep the deer away from them, and it spread. At first, we felt rather overwhelmed at the prospect of the mint taking over the area between the trees. However, the next year we noticed that the deer were forsaking that area of the orchard for other areas. Now I purposefully plant all kinds of interesting mints out there and just let it rip. We take the mint down with the lawnmower or the weed-eater every now and then, and that just makes it come back thicker and quicker. We don’t have as bad of a deer issue, and the orchard smells wonderful when walking through it.
Mint is also useful for large areas where ground cover is desired. When we first moved to our property some nine years ago, there was crown vetch trying to grow on the banks that sloped down to the road, but the weeds were overtaking it. I put some spearmint out there to see what would happen, and over time the mint is crowding out both the crown vetch and the weeds. I have to admit, it is absolutely delightful to go out there when the dew is still on the leaves and bring in sprigs of mint for my morning tea.
Of course, there are those who don’t want to encourage the spreading habit of mint. This can be easily controlled by planting it in container gardens. For adding mint to an herb garden, plant it in a large pot first—I have friends who are very fond of the five-gallon plastic laundry tubs that are available from most superstores or farm shops—then sink the pot into the ground. Remember to keep the lip of the pot about an inch above the soil level. This seems to contain the rhizomes from creeping so that the mints can be enjoyed where the other herbs are growing.
What Mint Is Best?
Determining where you want to grow your mint is just part of the story. Next comes the fun in choosing what kind of mint you want to grow. Here at “the old homestead” we have many different mints growing in a variety of places: orange mint is with the jostaberries, apple mint with the gooseberries, chocolate mint with the quince, lime mint with the currants, catmint by the crabapple trees, banana mint by the nectarines, and lemon balm (balm mint) near the strawberries. I lost my anise mint and ginger mint in a recent harsh winter, but they are being replaced. We have the mint in the main garden bordered in four-foot beds, and anything that grows outside of the bed is dealt with by the lawnmower.
I think that there is an advantage for experimenting with the different types of mint. For example, the chocolate mint that I have is particularly cocoa tasting, and it is awesome added to fresh raspberry sorbet. My friend raids my lime mint for her mojitos. I add lemon balm to freshly made lemonade on hot summer evenings, and catmint to my evening tea at the end of busy autumn days. The different varieties of mint are now gaining in popularity, and it’s getting easier to find different starts at farm shops and garden centers in the spring. My favorites are mentioned above, but of course, the list is far from complete.
Mints and How to Use Them
When incorporating mints into herbal preparations, teas, potpourris, or other creations, it is the leaves that are used. Pick them when they are young and tender, before the parent plant has started to flower. The best time of day is in the early- to mid-morning. The dew needs to be off the leaves—unless they are going to be used immediately in a tea, infusion, or decoction—but you don’t want the heat of the sun on them as this can weaken the scent and flavor.
Anise mint (Agastache foeniculum—sometimes called licorice mint or anise hyssop) is one of my all-time favorites. It is in the same family as mint (Lamiaceae), but they’re not intimately related. Anise mint is native to the American Great Plains and is drought and deer resistant—the latter being why I plant it! It can grow up to four feet in height and a foot wide, and has dainty purple blooms when mature. In the kitchen I like it as a hot tea, or an addition to iced tea, as well as using it as an edible garnish for main courses or desserts.
Apple mint (Mentha suaveolens) has a fuzzy leaf and is a particularly vigorous grower, spreading easily, and reaching over two feet tall when mature. Planting it next to broccoli, cabbage, peas, and tomatoes is said to improve their flavor. In the kitchen it can be used as a tea, incorporated into desserts, or added to salad dressings and garnishes.
Banana mint (Mentha arvensis “Banana”) is a hybrid mint that has glossy leaves, a low-growing habit, and smells wonderfully like the banana candies of my childhood. Although classed as a hardy perennial zones 5 to 11, this is another one that I have lost previously in a harsh winter. It needs mulching at the end of autumn, but it’s worth the extra bit of care for that wonderfully pungent banana scent and flavor. In the kitchen it can be added to banana splits, banana breads and puddings, or for interesting herbal teas.
Catmint (Nepeta) is also a favorite one that I will always grow. Here in the Midwest it is a herbaceous perennial. It grows quite tall and woody, and the flowers are tubes of lilac and mauve. It’s fairly drought-tolerant and the deer don’t seem to like it. In the kitchen it makes a calming tea. I’ve also known people to add it to herbal smoking mixtures. Catmint can also be used in a decoction as an insect repellent.
Chocolate mint (Mentha x piperita “Chocolate”) is another hybrid that I will always have in the garden. Be fussy when choosing this, though, and if you can, get a start from someone who has a mint with the flavor you like. Some are more minty than chocolatey, and some are the other way around. The leaves are dark and leathery, and the plant is fairly compact. It has the rhizome spreading habit of most mints. This strain is hardy if you care for it, but it does need regular watering and the occasional feeding to stay healthy and strong. I cut mine back in the autumn, and let it be its own mulch over the winter. In the kitchen it is a wonderful addition to sorbets, sweets, and even my husband’s home-brewed ale.
Lavender mint (Mentha piperita “Lavandula”) is on my list for next year. This mint is hardy in zones 3 to 7, and has a scent that is a divine blend of both mint and lavender. It doesn’t need much care: full sun to partial shade, and don’t let the soil dry out. This mint is a popular addition to dried herbal sachets and potpourris, and can be added to homemade cosmetics. In the kitchen it makes quite a distinguished tea, a garnish for lemonade or juleps, and a curious addition to strawberry desserts.
Lemon balm (Melissa officinalis) is also a member of the mint family and a perennial herb. The leaves have a soothing citrus smell, and mature plants bear small white flowers. Lemon balm, like other mints, can be invasive, but in this instance it is the seeds, not the creeping rhizome, that are the culprit. To prevent it from spreading, simply pinch off the flower heads. The sweet and calming aroma makes it a popular ingredient in potpourris and dream pillows. In the kitchen this is a soothing tea, and it can also be used in a decoction as an insect repellent.
Hopefully this has piqued your curiosity to try something different in the herb garden. Mints are not hard to grow, and once they are understood, they are not hard to manage, either. As you get more familiar with your mints, you’ll find a multitude of ways that they can be used: in the garden, in the kitchen, in household items, and more. Explore, experiment, but most of all, enjoy!
Charlie Rainbow Wolf is happiest when she’s creating something, especially if it can be made from items that others have cast aside. She is passionate about writing and deeply intrigued by astrology, tarot, runes, and other divination oracles. Knitting and pottery are her favorite hobbies, although she happily confesses that she’s easily distracted by all the wonderful things that life has to offer. Charlie is an advocate of organic gardening and cooking, and lives in the Midwest with her husband and her special needs Great Danes. www.charlierainbow.com