All about mint… including Getting Mint Ready for Winter…

All about mint… including Getting Mint Ready Winter…

Or at least everything “I” know about mint.

So first off, I’m not going to assume anyone’s knowledge level of Mint….

Mint is a perennial herb.

Planting

You may or may not know that Mint can quickly become invasive and take over the world… it’s kinda like kudzu that way. (Okay, maybe I exaggerate… “a little.”)

So, with that being said, you should always, always, always plant mint in containers. Preferably something like this rose pot I picked up for free off a local yard sale facebook group, or even a 5 gallon bucket with holes drilled in the bottom. I line my container with coffee filters so I don’t lose any soil. And then fill with soil and compost. You can add a seed or a seedling.

In this pot, I sowed ONE seed. At the beginning of spring last year, I had one tiny seedling sprout. Now this.

Plant after the last frost…. The Farmer’s Almanac can give you a rough estimate for your growing zone, but always remember Mother Nature is fickle.

Keep your plant in partial to full sun and keep the soil lightly moistened. Do not let it dry out, but also do not drown it. So water maybe twice a week, depending on your conditions.

Companions

Many of mint’s companions are cool weather plants. Things like cabbage, peas, radishes, lettuce, carrots, onion, broccoli, beets, cauliflower, but you can also plant with warm weather crops like zucchini, tomato, eggplant, beans, chamomile, pumpkin, corn, marigolds.

Foes

Do not plant with other herbs like oregano, rosemary and parsley.

Pest Deterrent

Mosquitoes, Spiders and Mice abhor mint.

You can harvest a handful of leaves, crush them and rub on your arms and legs while in the garden (if you’re not allergic). This will keep mosquitoes and spiders off of you while you’re working. To deter mice, you can make your own essential oil.

Harvest

I harvested a ton yesterday. If you harvest regularly in the growing season, it will stay bushy and vibrant… which can be a good thing or a bad thing.

You can harvest throughout the spring/summer, but since we’ve been having some cold snaps, I harvested all that I could until next spring. Let me tell you, despite several unseasonably early freezes, this mint was still THRIVING.

Preserving/Storing

You can preserve and store mint in many ways.

To enjoy fresh mint: rinse it, dry until barely wet, and put in a container in the fridge with a folded paper towel to absorb/maintain moisture. This will last up to a few weeks.

To air dry mint:

Rinse, dry thoroughly, chop and air dry for at least 2-3 weeks. Store in a mason jar in a cool, dry place. This will last about a year.

To dry in dehydrator:

we live in the south, where the humidity is bad, so I rinse, dry thoroughly, chop and dehydrate on 120° for about 4 hours. If it’s not completely dried out, you can always put in back in for a couple hours. This should also last about a year in a mason jar in a cool, dry place.

To freeze:

Wash, dry thoroughly, chop, flash freeze on a baking sheet. Since it’s already chopped, it doesn’t take long. I’d leave it in an hour. Then quickly put in whatever container you’re going to keep in the freezer and put back before it thaws. If you’re able, it’s best to leave the tray in the freezer and put a handful at a time of the mint into the container. Then quickly place the container in the freezer and remove the baking sheet. You could also freeze with water into ice cubes and then place all the ice cubes in a container.

Many, many methods to preserving mint.

Using

Anywho…

You can enjoy mint in a variety of ways.

Ideas: meat rubs, tea (hot or iced), mixed drinks, marinades, compound butter, smoothies, coffee, salads, pasta, sauces, make your own essential oil or extract, etc. This should work with fresh mint or whatever method used to preserve it.

Mint Extract

Crush fresh mint and put in a dark glass jar. Cover with an unflavored, high proof alcohol, such as everclear or 100 proof vodka. Seal and shake. Store in a cool dark place for 2-3 months, shaking occasionally. Strain leaves out with cheesecloth or a sieve. Put extract back in jar. Store in a cool, dark place. This should last a couple years.

Essential Oil

Crush fresh mint and put in a dark glass jar. Cover with a warm (not hot) mild carrier oil, such as olive or grapeseed. Seal and shake. Store in a cool dark place for up to a week, shaking once a day. Strain leaves out with cheesecloth or a sieve. Put remaining oil back in jar. Store in a cool, dark place. Should last a couple months.

Preparing for Winter

Anyway…

To get your plant ready for winter, you don’t have to bring it inside, although you can if you’re able.

Harvest as much as you can, and cut back to 2-3” above the soil. Cover almost to top with compost or mulch. Use a frost cover to protect it over the winter… we use light blankets.