This summer, a new family moved into our neighborhood. When I saw the “for sale” sign in front of the house, I cut a few sprigs of my chocolate mint and put them in a glass jar of water. They rooted in a matter of days. After a week, I potted them up in 2-inch square plastic containers with drainage holes. Two of these fit perfectly in a small Gabrielle bag. I like the way the Gabrielle bag has handles because it makes it easy to give the mint as a gift. The sturdy plastic Gabrielle is easy to clean and re-use so I was hoping the family would take the mints out, pot them up into larger containers, and repurpose the bag.
I just happened to have the small size, but the Gabrielle bags are available in three sizes and six colors. If I had a regular size bag, which is about a foot tall, almost 10 inches long and 5 inches wide, I might have done a variety pack of three different mints. The big Gabrielle bag is about 22 inches tall, 17 inches long and almost 9 inches wide, perfect for a six-inch round container. For that size, instead of taking cuttings, I would have inserted my trowel in one of my containers of mint, cut off a chunk, and re-pot it.
Growing Mint
This is why I like to grow (and collect!) mints. They are culinary herbs that make instant gift plants. There is a wide variety — more than what your local garden center would lead you to believe. Currently, I have mojito, peppermint, spearmint, strawberry, chocolate, double mint, ginger mint, and citrus. Mine thrive in large, 12-inch plastic containers on my deck in the shade from a nearby tree.
Mints are perennial plants, hardy to Zone 4. In my Zone 7 garden, they remain in the containers during the winter. In the beginning of the summer, I apply a balanced fertilizer but other than that they are relatively maintenance free. The trick of course is that you must grow them in containers, not in your garden bed. If they are grown in garden beds, they will take over your garden and you will never be able to get rid of them.
Sharing Mint
Usually, mint is purchased as a small plant from a nursery instead of starting them from seed. However, if your friends have mints, simply ask for a cutting. Mint roots quickly and are easy to divide. In fact, they can get rootbound so every few years I turn my containers over, remove the plant, slice the root ball like a pizza pie, and repot each wedge in a new container.
To propagate by stem cuttings, cut off the top 5 to 6 inches of a stem. Then cut again just below the bottom node (where the auxiliary stems branch off the main stem). Remove the bottom leaves and insert in a glass jar of water. Keep out of direct light. In a matter of days, you will see small roots. When there are many fibrous roots, pot the cutting up in a small plastic container with drainage holes using a commercial potting mix. Eventually, the plant will grow and will need to be potted up again in a larger container.
Cooking With Mint
In the kitchen, mint leaves are used fresh or dried. The leaves dry well, which means the dry leaves retain the flavor. In the summer, you can use the leaves fresh, or you can place the leaves on paper towels or screens to dry and then use them in the winter for tea.
Fresh mint has so many uses. Usually spearmint is used for lamb, peas, carrots, herb butters, vinegars, jellies, yogurt sauces, rice or grain dishes, pesto, salad dressing, scones, muffins, fruit salad, chocolate mousse, sorbet, sherbet, ice cream, and whipped cream for berries. Both spearmint and peppermint are used for hot cocoa. Peppermint pairs well with chocolate and can be used in brownie mix or chocolate chip cookie dough. Chocolate mint also works well with cookie dough, brownie mix, and my favorite, fresh cut strawberries. And let’s not forget the beverages — mint flavors water, hot or iced tea, punches, and cocktails such as mint juleps and mojitos.
One of the easiest and most versatile mint preparations I make is a simple syrup. Combine one cup of water and one cup of sugar in a small pot on the stove. Bring to a boil until the sugar melts and then add one cup of fresh mint leaves. Smash some leaves against the side of the pot with a wooden spoon. Turn off the heat or remove from the burner and let sit for about 20 minutes. Strain off the leaves and let the syrup cool to pour in a glass jar. This syrup will last in the refrigerator for about 2 to 3 weeks.
The Perfect Mint Gift Combo
When I saw the “sold” sign on the house, I visited my new neighbors. I gave them the small strawberry colored Gabrielle bag with two chocolate mint plants and an old-fashioned recipe card with information on chocolate mint, including the simple syrup recipe and suggestions for drizzling the syrup over fresh cut strawberries or adding to a brownie or cookie mix.
The parents were thrilled with the chocolate mint, but I knew their young daughter was eyeing that cute Gabrielle bag.
