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Mint

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

Mint starts slow and small: need a bit of patience. However, as soon as the roots have developed enough to catch the nutrients, it will grow and proliferate fast, so do not hesitate to trim to keep it as a bush (and push the plant to grow lateral stems).

Once it flowers the plant will lose some oils and flavor, so cut off buds before they have the chance to bloom. When the plant grows to about 1 foot, prune at the end of the stem to avoid buds and make it grow as a bush. Do not harvest lateral leaves but only terminal parts to avoid to grows too big.

For small amounts, you can harvest a few sprigs of mint at a time. Large amounts should be harvested at time of pruning.

Quick Facts

Mint has been referred extensively in old texts and stories, implying its long history as a cultivated crop. It was referenced in the bible with suggestions it was considered very valuable. There are also stories from ancient mythology which speak of mint. Early on, mint was used for its pleasant scent and applied to various parts of the body and used to freshen breath and whiten teeth.

Mint has antimicrobial properties making it great for use in oral health products as it contributes to fresh breath, simply chewing on a mint leaf can be incredibly refreshing. Mint is known to increase mental alertness and wakefulness.

Mint is widely used infused in beverages, whether it be tea or mojitos, mint brings fresh flavor. Feel free to add it to salad as well to enhance it and bring a peppery and bright taste.

Harvest to Plate Recipe

How To Cook Mint

Epicurious

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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