Freshly Minted


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


Tags: mint varieties, herb gardening, kitchen gardening, Kelly Orzel, Bowery Beach Farm, Maine,

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




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