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Quick guide
· Mint is a rapid growing perennial herb with many varieties that grow up to 3 feet tall and are quite invasive.
· Mint grows best in full sun to partial shade, should be planted early in the growing season and is generally resilient to -20° F.
· Mint prefers moist soil conditions, but excess water will promote root and leaf diseases.
· Harvest leaves and stems throughout the season, or cut back within an inch of the ground about three times a season, just before the plant blooms.
Nutrition
· Mint is high in fiber, iron, vitamins A and B6, folate, calcium, magnesium and manganese.
· A serving of dried mint will be significantly higher in nutritional values than fresh mint.
· One or two plants will supply sufficient fresh cuttings for daily use.
· Several additional plants will provide for drying and storing.
· Each plant can be harvested 2 to 3 times per season.
Types
· Carefully select mint varieties.
· The taste and smell differ greatly between varieties.
· For cold areas peppermint, spearmint, and woolly mints are very resilient.
· All varieties are well suited to areas with more mild winters.
· Culinary varieties include mint-like flavors such as red raripila mint, ginger mint (redmint), horsemint, and pineapple mint.
· Mints widely used in teas and medicinal preparations include watermint, corn or field mint, and pennyroyal.
Soil
· Mint prefers rich, moist and slightly acidic soils and grows best in full sun or partial shade.
· Most soils are suited to mint provided they are amended with compost.
· If growing a variegated variety (pineapple mint), full sun may burn the leaves.
Fertilizing
· Before planting, determine fertilizer needs with a soil test and then follow the fertilization recommendations given.
· If fertilizer is needed, work the fertilizer into the top 6 inches of soil.
· If you fertilize with compost, apply no more than 1 inch of well-composted organic matter per 100 square feet of garden area.
· One early spring application of a slow release, complete fertilizer incorporated into the soil will supply adequate nutrients for mint.
· Use one teaspoon of a 16-16-16 fertilizer per plant as growth resumes in the spring.
· Over watering and fertilizing promotes rust and diminishes mint oil production.
Planting
· Mint can be grown from seed or transplants.
· Since mints readily hybridize between different types, plants grown from seed often fail to be true to type.
· For specific cultivars or varieties, buy established plants from reputable sources, take cuttings from known plants, or divide an established plant.
· Divide and replant established plants in the spring before growth starts or early in the fall.
· Sow seeds ¼ inch deep and then thin seedlings once they emerge.
· Transplants should be planted with roots just beneath the soil surface.
· Row spacing should be at least 2 feet apart to allow for growth.
Watering
· Water regularly during the growing season.
· Supplying up to 1 to 2 inches per week, depending on temperatures, exposure and soil conditions.
· Avoid overwatering as it leads to disease.
Care
· Mint is best planted in containers or where roots are confined. Mint spreads quickly in open garden areas and will out-compete most garden plants.
· Once established it is very hard to eradicate.
· Most diseases can be minimized or eliminated by appropriate watering and ensuring proper sunlight to plants.
· Consider drip irrigation as an excellent method to provide regular water and keep foliage dry.
· As the mint grows and multiplies, thinning or dividing may be essential to maintain healthy plants.
Harvesting
· Fresh leaves may be harvest throughout the growing season once plants are 3-4 inches tall.
· Use a sharp knife or scissors to remove leaves and stems.
· The youngest leaves and stems are the most flavorful.
· Cut the stems to within 1 inch of the soil, picking late in the morning on dry and sunny days.
· Fresh mint may be stored for a week in water in the refrigerator.
Storage
· Harvest fully grown stems and leaves and hang the cuttings upside down in a hot shady location until brittle, or spread on a screen in the shade to dry.
· Store dried mint in an airtight container for up to 1 year.
· Individual leaves do not freeze well.
· To maintain taste when thawed, freeze chopped mint leaves with water in an ice cube tray.
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Source:
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1269&context=extension_curall
