Mint herb originated in the Mediterranean. The plant can grow upto 10 to 120cm tall. The leaves are green and grow crosswise on the stem. The leaves are oblong and egg-shaped. Mints contain the volatile oil menthol, which gives mint the characteristic cooling and cleansing feeling. Common varieties include spearmint and peppermint. The mint herb removes bad breath and may help teeth and gums deal with germs. Leaves are often used by campers to keep mosquitoes away.
Preparation
Fresh mint herb should be washed before adding it fresh or cooked to a dish.
Consumption
It can be added to drinks and dishes as a garnish. It also makes a refreshing tea. The flowers are edible and make salads and sweets come to life. It flavors ice cream, chocolates, and other deserts with making them delicious.
It helps to reduce the effects of tannin and caffeine in your tea when used fresh in the teapot with your favorite tea.
Shell life
When fresh it can be kept for a short time in the refrigerator, or for a longer period in the freezer. Dried product can be kept at room temperature.
Climatic requirements
This is a cool climate crop. However Exposure to Full sun to partial shade is necessary.
Timing of planting
Direct sow in April and seeds should sprout in 10-16 days. Bottom heat will speed germination.
Propagation
Mint herb in Kenya is propagated using seeds.
Starting
Sow seeds no more than 5mm (¼") deep in moist soil. The spacing is plants 45-60cm (18-24") apart.
