Mint, Green (Mentha viridis) Perennial:
Similar to spearmint, this mint has dark green, roughly oval shaped leaves, with serrated margins.
Mint has been characterised as refreshing, cooling and flavourful. Well rounded with no bitter aftertaste, it has a stronger flavour similar to Apple Mint but, this is a much more robust plant with sturdy upright stems.
Do not cover seed for germination. Used for cooking.
Should be multi-seeded when used in modules or pots. around 30 seeds per 9cm pot.
Sowing: Sow from March to May.
Sow seed on the surface of lightly firmed, moist seed compost in pots or trays.
Press the seeds lightly into the compost. Seed is slow to germinate. Cultivation: When large enough to handle, transplant seedlings into single 6 pots. For best results, provide any ordinary, well-drained soil.
Gradually acclimatise to outdoor conditions for 10-15 days before planting out after all risk of frost.
Place in full sun Mint is very invasive spreading by vigorous rhizomes and are best grown in containers.
One plant can replicate itself several times using offshoots, so one plant per 15cm (6in) container should suffice.
Harvesting: The aromatic leaves are at their best just before flowering in June and July.
Commercial mint growers wait until 20 percent of their mint is in flower then cut the whole crop.
Storage: Freeze spearmint for winter use.
Dry leaves picked in June July. Make mint vinegars and store fresh leaves in oil.