HERB Mint Peppermint Var 4″ rnd
$6.50
Variegated Peppermint – (mentha x piperita ‘variegata’) Beautiful variegated green and white leaved variety of peppermint. Same sweet scent and flavor as regular peppermint. Excellent for culinary and tea use. Tendency to revert back to it’s all green form. Remove solid green leaves when they appear to keep it in the variegated form.
Peppermint is a cross between Mentha aquatica (Water Mint) and Mentha spicata (Spearmint). Peppermint seeds are rare and, when they do occur, they usually do not germinate. If a seed did sprout it would most likely be a less desirable form of mint. Sometimes we call these offspring “rank mints” because they can be foul tasting and have a very unpleasant odor. Our Peppermint is the variety most often used for peppermint oil production. It was originally obtained by us from the Mint Repository in Oregon and is sometimes referred to as Black Mitcham or Black Peppermint.
Mitcham is a location in the United Kingdom where Peppermint has been grown commercially for oil production for centuries. The climate there, which is cool and sunny in the summer, is ideal for mint. Even though mint prefers these conditions, with a little understanding, it can thrive almost anywhere in the United States. For instance, here in the Southwest, where we can have many summer days over 100, we give our Peppermint shade in the afternoon. While the mint does not mind our sun and high temperatures, it does mind going without water. Keeping the plants consistently moist is necessary to develop succulent stems. So to give ourselves a break from watering all the time, we grow it in partial shade. The key is to balance the amount of shade with the quality of the oil produced in the plant. Too much shade and not only does the flavor suffer, but the plant also becomes more susceptible to disease. You know your mint plant is in too much shade when the tall stems become lanky instead of rigid. Peppermint will also grow a lighter shade of green in too much shade. Variegated Peppermint is a little different and should be protected from sun that is too harsh. The white and cream sections of the leaves are very susceptible to sunburn. This normally doesn’t hurt the plant but it is disfiguring and, if left unchecked, will cause the plant to grow very slowly or die. Because we always grow Peppermint in a container it is easier to find just the right spot simply by relocating the pot.
Both Peppermints like to grow in well drained potting soil to which organic fertilizer has been added. Each plant needs as much room as you can provide. It is better to have a very wide container instead of a very deep one. Six inches is deep enough. There is never enough width! Most mints will need to be split up and repotted each spring to keep them healthy. See our Great Mint Repotting Caper for more on proper soil, division and replanting.
Hortela is another name for Peppermint and this site has an amazing amount of medicinal information about this one plant. The first thing you notice is the incredible list of chemicals contained in the lowly Hortela plant. It is important to realize that all these chemicals work together to give Peppermint and, any other herb for that matter, its unique taste and healing properties. It seems impossible that a single element removed from the plant and inserted into a tablet, could possibly work as well as or have the same great flavor that the Peppermint from your own back yard does.
Variegated Peppermint like most variegated plants make for intriguing garden companions. Their highlights make darker plants pop and add an interesting complement to bright flower colors. There are two kinds of variegated plants: those that are a true species and those that are variegated due to a virus or other environmental factor. Most variegated herbs fall into this second group. These virus-infected plants are referred to as sports . A sport is a stem, or, more correctly, a bud of an all-green plant that goes awry and produces a variegated branch or stem. These mutations are often selected by growers, rooted, and given a ne
$6.50
$6.50
Herb Growing Tips
There is nothing quite like harvesting fresh herbs from your garden to add flavor to all of your favorite dishes. Most herbs are in either the mint family or the carrot family. Many herbs are perennials, coming back year after year, while some, like basil, are an annual. Besides their uses in the kitchen, most herbs are also wonderful ornamental additions to your garden. The varied foliage and colorful flowers add interest all season long.
Planting
- Herbs grow best in well-drained soil with a pH between 6.0 and 7.0. Don’t plant herbs in heavy clay soils or in areas that stay very wet. There are many herbs that are technically perennial in our area but which may not survive a particularly cold or wet winter, especially if in a site where the soil doesn’t drain well.
- Most herbs need full sun to thrive (6+ hours).
- Many herbs don’t require overly rich soil but incorporating a balanced fertilizer prior to planting can help get the plants off to a good start.
- We sell our borage, cilantro and dill in peat pots which can be planted directly into the garden so that the roots do not have to be disturbed. Make sure that the peat pot is thoroughly moistened prior to planting.
- The rim of the pot that sticks above the soil should be carefully removed or completely buried when planting. If left exposed, it can wick moisture out of the rest of the pot causing the soil around the seedling to dry out too quickly.
- Plant spacing varies based on the type of herb:
- Basil: 4 to 8” (basil is very sensitive to cold, wait to plant out until nighttime temperatures are above 55 or 60 degrees, usually after Memorial Day).
- Borage: 12” (sold in peat pots)
- Burnet: 8 to 12”
- Catmint: 14 to 20”
- Chamomile: 8”
- Chervil: 6”
- Chives: 2 to 8” (Chives thrive in more fertile soil than other herbs – amend the soil with a good quality compost prior to planting).
- Cilantro: 3 to 4” (sold in peat pots).
- Dill: 3 to 4” (sold in peat pots). Dill grows well in part sun.
- Hyssop Anise: 6 to 12”
- Lavender: 12 to 18”
- Lemon Balm: 12”
- Lemon Grass: 8 to 12”
- Lemon Verbena: 12 to 15”
- Lovage: 18 to 24”
- Marjoram: 6 to 8”
- Mint: 12 to 18”
- Mushroom Plant: 12 to 18” (Mushroom plant grows well in a fertile soil with good moisture. Plant in a part sun location, avoiding strong afternoon sunlight).
- Oregano: 12”
- Parsley: 8 to 12” (Parsley thrives in more fertile soil than other herbs – amend the soil with a good quality compost prior to planting).
- Rosemary: 24 to 36”
- Savory: 8”
- Shiso: 6 to 12”
- Stevia: 12”
- Tarragon: 12 to 18”
- Thyme: 6 to 8”
Watering
Most herbs need regular water once a week, but it is critical to make sure that the soil is never overly saturated or consistently wet which could lead to root rot. It is better for the soil to be on the dry side rather than too wet. Herbs that are in containers will need to be watered more often, but make sure to let the soil dry down between waterings.
Maintenance
Keep the planting well weeded. Using mulch, such as cocoa mulch, straw, untreated dry grass clippings or shredded leaves will suppress weed growth and help maintain some soil moisture during the summer months. For perennial herbs, mulch can also help provide some protection during the winter.
Harvesting
- Herbs can be harvested throughout the growing season as needed. The best time to harvest is in the mid-morning if possible for the best flavor.
- Mint Family: (mints, basil, oregano, marjoram, rosemary, thyme, lavender, sage)
- Cut a stem a few inches from the top just above a set of leaves.
- Carrot Family: (dill, parsley, cilantro, lovage, chervil)
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- Cut the leaf stalk at the base of the plant.
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- Mint Family: (mints, basil, oregano, marjoram, rosemary, thyme, lavender, sage)
- Herbs can be preserved by drying or freezing for later use:
- Air Drying:
- Gather groups of 4 or 6 stems and tie together into bunches. Hang upside down. Larger bunches may not dry thoroughly. Good air circulation is key. Herbs can also be dried on screen racks.
- Storage: Remove dried leaves from the stem and store the leaves whole for better flavor. They can be ground up immediately prior to use if desired. Store in a cool dark place and check periodically to make sure there are no signs of moisture.
- Freezing:
- Stems may be frozen in plastic bags or herbs may be chopped and put into ice cube trays and topped with a little water before freezing.
- Air Drying:
