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Hello Mid-Ohio Valley gardeners and farmers! Wow! The summer is flying by as the Fourth of July weekend came and went. Fireworks, cookouts with family and friends and the summer heat all go along with this great American Holiday. Nothing says summer like a grilled hot dog (coleslaw, onions and mustard of course).
Working outdoors in the lawn and garden is a great way to get exercise and to grow, harvest and enjoy nutritious food. This has already been an extremely hot summer. Remember to drink plenty of water when working outside, wear light colored clothing and don't overexert yourself. Take plenty of breaks under the shade tree drinking mint iced tea, preferably with mint from your own herb garden.
July 4th this year celebrated the 248th anniversary of our Declaration of Independence from Great Britain. It also marks the deaths of former U.S. Presidents Thomas Jefferson and John Adams on July 4, 1826. It was an extraordinary coincidence they passed away on the 50th anniversary or Jubilee of Independence Day. Jefferson died shortly after noon at the age of 83 in Monticello, Via. Several hours later Adams died in Quincy, Mass., at the age of 90.
The genus Mentha is a large group of plants in the mint family (Lamiaceae) Mints are extremely hardy perennials and can be a great addition to raised beds or herb gardens. My favorite variety is chocolate mint due to its wonderful aroma.
Mint is low maintenance and easy to grow. Some varieties will reach three feet in height. Be cautious, these vigorous plants can really spread. They have a prolific growth habit, and could become invasive in the garden or anywhere you plant it in the landscape.
The history of mint dates back more than 3,500 years with its use attributed to its pleasant aroma and taste. Today we continue this ancient tradition using mint for flavoring breath fresheners, chewing gum, candies, toothpaste, mouthwash, teas and as a flavoring agent for a variety of medicines. Mint has been used for medicinal purposes for centuries, for example peppermint is used to soothe an upset stomach.
Egyptian Ebers Papyrus from 1550 BC describes mint as a digestive aid and a therapy to treat flatulence. In ancient Greece and Rome, the sweet smell of mint was used in funeral rites and to scent the body. Mint is the third most popular flavoring ingredient in the world, behind vanilla and citrus flavors. Other applications for mint are in cooling balms, essential oils, perfumes, pest control, and antimicrobial agents.
Place mint in the landscape where it will not interfere with other plants, or you can grow them in containers. They prefer a full sun location but will tolerate light shade. All mints prefer to grow in rich, moist or even damp soil in part shade.
Mint should be planted early in the growing season and is generally hardy to -20 ° F. Mint prefers moist soil conditions, but excess water will promote root and leaf diseases. Harvest leaves and stems throughout the season, or cut back within an inch of the ground about three times a season, just before the plant blooms.
Mint can be grown from seed but it is far easier to propagate this plant with root cuttings. Stem or root cuttings transplant easily from divisions you can get from friends and neighbors.
Due to its aggressive growth habit, mint needs boundaries. Mint is a creeping plant that spreads from shallow underground rhizomes. The aromatic, opposite leaves are oval to oblong, 1-2 inches long and ¾ - 1.5 inches wide with toothed or serrated margins. They are sesslie (have no petioles).
It is highly suggested that mints be grown in containers above ground. Other suggestions for containing mints include planting mints in large bottomless containers that are sunk into the garden. This technique does not always prove successful and mints can move away from the container and become invasive.
To keep plants vigorous, it suggested that they be divided every three to four years. In order to maintain the flavor of the leaves, flower spikes should be removed as they appear.
Mints are a very large group of herbs with many species and varieties and a wide range of flavors. Harvest leaves frequently to encourage best growth and prevent flowering. Spearmint (Mentha spicata) is one of the easiest to grow.
This is the traditional mint for use in mint juleps and mint tea. Peppermint (Mentha x piperita) has the flavor of candy canes. Apple mint (Mentha suaveolens) has become very popular as well.
Other mints include ginger mint (Mentha x gentilis), the very dwarf Corsican mint (Mentha corsica) and pineapple mint (Mentha suaveolens 'Variegata'). Pineapple mint has creamy-white streaked leaves with a similar sweet and fruity fragrance. Field mint (Mentha arvensis) is also called corn mint and is a wild species. It is common in all temperate regions in the Northern Hemisphere.
Fresh leaves on mint may be harvested throughout the growing season once plants are 3-4 inches tall. Use a sharp knife or scissors to remove leaves and stems. The youngest leaves and stems are the most flavorful. Cut the stems to within 1 inch of the soil, picking late in the morning on dry and sunny days. Fresh mint may be stored for a week in water in the refrigerator.
For drying, harvest fully grown stems and leaves and hang the cuttings upside down in a hot shady location until brittle, or spread on a screen in the shade to dry. Store dried mint in an airtight container for up to one year.
Mint plants are very productive. One or two plants will supply sufficient fresh cuttings for daily use. Several additional plants will provide for drying and storing. Each plant can be harvested two to three times per season.
On the commercial side, mint is grown, baled and steam distilled to extract the oil for dental products, gum, candy, pharmaceuticals, liqueur, soaps and household products. Farmers in the Midwest produce over 600,000 pounds of mint oil annually, mainly in Indiana and Wisconsin. Indiana alone grows 1,800 acres of spearmint and 3,000 acres of peppermint.
If you let some of your mint produce flowers, they are not only beautiful but play a key role in pollination. The aromatic compounds and nectar in this herb attracts pollinators including long and short-tongued bumblebees, honey bees, solitary bees and other beneficial insects. Most mint blooms in August and September.
Mint is a frequent accompaniment to pork or lamb. In England, roasted lamb often is accompanied by mint sauce. Mint is used in Middle Eastern dishes, such as tabbouleh salad. Mint also is used to make cold and hot beverages. To enjoy mint tea, add several mint leaves to boiling water, then allow to steep for up to five minutes. Add sweetener if desired.
Contact me at the Wood County WVU Extension Office 304-424-1960 or e-mail me at jj.barrett@mail.wvu.edu with questions. Until next time, Good Luck and Happy Gardening!
Question of the Week: I have dark blemishes on the bottom of my first tomatoes. What is going on?
You most likely have blossom-end rot, a common disorder of tomato, pepper, eggplant, pumpkin, squash, and watermelon that is caused by a shortage of calcium in enlarging fruits.
This physiological disorder typically occurs when plants are growing rapidly and often affects the first developing fruits. Dark blemishes appear on the blossom-end of affected fruits as cells break down. They may enlarge until the entire bottom of the fruit becomes dark, shrunken, and leathery.
Factors that encourage blossom-end rot include low soil pH, low levels of calcium, inconsistent watering, shallow watering or drought conditions, and excessive use of nitrogen fertilizers. Symptoms are rarely seen in cherry tomatoes and are most often seen in large plum or paste-type tomato cultivars and long pepper fruits.
Consistent watering is important to control blossom-end rot. Avoid conditions of too much or too little water. Keep plants well mulched and watered throughout the growing season. If rainfall is lacking, water deeply at least once per week.
Avoid cultivation near plants that would damage the roots. Do not over-fertilize tomatoes and avoid high-nitrogen fertilizers such as urea. Have your soil tested periodically to determine if there is sufficient calcium in the soil (pH of at least 6.2). Most garden soils benefit from applying at least 5 pounds of pulverized limestone to 100 square feet every three years.
As a preventative you can mix in 1/4 cup of gypsum (calcium sulfate) with the soil for each planting hole prior to transplanting.