Mint

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DAYS TO SPROUT

DAYS TO
SPROUT

10-21 days

MATURES IN

MATURES
IN

60-76 days

TASTE IT FOR

TASTE IT
FOR

4-12 weeks

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Care & Harvest

💡Temperature: Mint prefers cooler temperatures (60-70F).

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Once the plant reaches 8 inches, you can begin trimming larger outer leaves. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing.

Quick Facts

ORIGIN

Mint has been referred to extensively in old texts and stories, including the Bible and ancient mythology. Mint has been historically appreciated for its pleasant scent, applied to various parts of the body, and used to freshen breath.

QUALITIES

Mint is known for its digestive aiding properties, as it regulates muscle relaxation and helps control inflammation. In addition to its refreshing aroma, Mint has antimicrobial properties, making it popular for oral health products such as toothpastes, chewing gum, and lozenges. Smelling Mint is known to increase mental alertness and wakefulness.

USE

Harvest to Plate Recipe

How To Cook Mint

INGREDIENTS

4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

INSTRUCTIONS

Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

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