The Family Kitchen Gardener (1856)/Mint
MINT.
Méntha Virìdis.—Menthe, Fr.—Münze, Ger.
There are several varieties of Mint, but the one under consideration is commonly known as Green Mint, or Spear Mint, from its long-pointed leaves. In its green state, it is used in sauces, salads, and frequently in soups. When dried, and taken as a tea, it is very efficacious in stomach complaints, far surpassing any alcoholic preparation.
Culture.—It is a perennial plant, and propagated by parting the roots in Spring. It will grow in any kind of soil where moisture abounds, and if in a sheltered spot, will come forward more early for use. If required to be cultivated extensively, draw drills two inches deep, and one foot apart, drop therein small pieces of the root, six inches apart; cover them with the soil; and give the ground a good top-dressing every year with manure, or rich earth. A bed will keep in bearing five or six years. When new plantations must be made, it is cut when the shoots are a few inches high. If the plants are wanted for drying, they must be allowed to grow till they are in full bloom, when they are to be cut, and the stalks laid out thinly to dry, in a shed or airy out-building. When they are perfectly dry, and have a brittle feeling, tie them up in a paper to keep till wanted. When green Mint is very desirable, it can be taken up and planted in boxes, and forced in a hot-bed with very little trouble. In two weeks the plants will be fit to cut. Two years ago, I was forcibly struck with the abuse of this very healthful herb. My physician prevailed upon me to pay a visit to one of the Springs, in the interior of this State, to try the effect of its waters upon my system, then greatly reduced by an accident. To me, every table appears meagre, unless it has a very liberal supply of good wholesome vegetables. On this occasion, the table of “mine host” appeared to have very homœopathic dishes of my favorites. When my strength began to recruit, I sallied forth to the garden to observe the cause, when behold it contained almost exclusively Green Mint! I could not conceive what extensive use they made of it, till on being more familiar with the establishment, I observed that it was carried in armsful (as if for feeding cattle) to the barroom, where it was liberally saturated with brandy, ice, and sugar, to foster an appetite for the sons of Bacchus. May that Boniface live to learn that Cabbage, Beans, and Peas, are better for health and happiness than mint-juleps!