Just 2 winters ago, I bought some mint at Whole Foods to use in a recipe. I had some left over, and it was particularly fresh & gorgeous. I thought, “Why not?” & stuck a little stem of it in my Aerogarden to see if I could root it. It looked like this:
It was pretty happy there, even though it was in a room we keep quite cool in the winter. The next Spring, I planted it out by the front porch. After surviving the winter (what we had of one, anyway), it looked like this in the Spring:
And here it is now! Mint is a very aggressive spreader, it’s really amazing. Especially since the soil there is heavy clay, it doesn’t get much sun, and we’re still 3″ rain down from our average. I don’t water it, I don’t tend it at all.
It smells so nice when there’s a North breeze, and the honeybees really love it. .
I wanted to take advantage of all that yummy mint, so I decided to make Tandoori Grilled Chicken with Mint Raita. I went for stems that had no flowers, so as to avoid disturbing the bees. I pulled up this little bit (that’s a lime and a cuke on the right in the pic)…
…and got this!
That’s all 1 piece! And it didn’t even make a dent in the monstermint. I can’t even imagine what it’ll look like next year. I may regret planting it so close to the house, but at the time I couldn’t manage anything else.
So, I could use some help here, please. What are your favorite mint recipes? Let me know in the comments!