Freshly Minted


| 7/27/2017 12:00:00 AM


Mint

Fresh 'Mojito' mint ready to be harvested. ©Kelly Orzel

When I first began my foray into growing and selling herbs, I painstakingly planned what and how I would grow. Using all the knowledge I had up until that point and exacting standards—that was how I planned to set my plants apart at market—I sowed, took cutting and grew all my favorite herbs and varieties! Flats of French thyme, basil (oh-so-many-basils), 'Greek' oregano, 'Hidcote' lavender, cilantro and 'Gigante d’Italia' Parsley just to name a few. But the one thing I did not grow was mint.

You see, she’s a promiscuous little thing! More times than not when I worked at the local nursery I was teaching people how to corral and eradicate this escape artist. I could never have imagined that mint would be a sought-after herb at the farmer’s market.

MintIContained



I keep our mint contained in 6" tall raised beds. ©Kelly Orzel



Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!




Facebook Pinterest Instagram YouTube