I harvested what might be the last of my Woolly French Mint from the garden yesterday. It is half way through November and the nights are getting cooler. I am amazed at the abundance of this plant. Soon the remaining stalks and leaves will die and the plant will become dormant for the winter. I dug up some roots to grow inside my SunPod Signature on the patio for fresh winter teas.

The joys of growing mint are many.
The many cultivars of Mint are beautiful, pleasant-scented plants. They also have a good habit for containers if pruned consistently.
There is great variation in scents and flavours, which range from familiar peppermint to complex ginger.
Tea made from Mint leaves is renowned for it’s relaxing properties. It is also good for the digestion. Tea made from fresh Mint leaves provides the added health benefit of being rich in chlorophyll and antioxidants.
Mint is a good choice for beginner gardeners, as it is easy and rewarding to grow.

Most important to know:
Mint is best grown in containers. It can be invasive if not contained.
What does invasive mean?
It means that even a small piece of root left in the soil will become a new plant. Once a mint is allowed to run freely in the garden it is hard to get rid of.

Growing Mint:
Mint requires little to grow well. Mint thrives in the ground where there is endless room to expand and where its roots are constantly moist. Mint has the same requirements in containers, compost rich soil and plenty of water. It also needs space to grow. When your mint plant starts looking worn and it is hard to water it enough, it means that the roots have filled the container. It is time to pot it up again. The healthiest re-growth happens when I break the mother plant into a few small plants and re-pot it with fresh soil.

Maintain good flavour in your mint plants by not allowing the flowers of different species of Mint to cross. In a container garden with many Mints this often means pruning or pinching them regularly to prevent flowering.

Plant Mint in organic potting mix and feed regularly (every two weeks) with a seaweed solution. Do not give the plants too much nitrogen or the flavour will become diluted.

Harvesting:
Mints are hardy and can be harvested at any time. For the best flavour, harvest the leaves before the plant flowers.
-Cut down one third of the plant a few times in a season for drying bigger quantities.
-Or harvest what you need everyday for a fresh cup of tea full of antioxidants.

Varieties:
There are many varieties of mint; from the traditional peppermint, spearmint, English and French Mints to fruity apple, grapefruit, pineapple and pear, to more exotic chocolate, ginger and lavender.
Many of these are more decorative and exotic scented than they are good for tea. At one time or another I have grown most of the varieties listed above and only a few have stood the test of time in terms of constant garden companions.

Which Mints do I recommend?
Woolly French Mint for it’s superior flavour, fresh and/or dried.

Chocolate Mint if you can find one you like. After many years and many different versions of chocolate mint, I have finally found one worthy of the name. It has a delicious distinctive chocolate scent and makes a fine tea.

Lavender, chocolate, ginger and grapefruit mints are delightful, aromatic companions to brush by in my container garden, but I rarely make tea from them with Woolly French around.

photos and content by Rachel Lloyd.