I grow mint in flower bed...........?

Question

It was here when we moved in. I smells wonderful and has a great taste. Is this the same mint you can use with tea/sweet tea and drinks like that? And can you use it to cook with if a recipe call for mint (crushed mint)?

THANKS FROM.....pinkstuff

Answer 1

Yes by all mean use that mint. Lucky you!!

I found you this info from Yahoo! Hope it's helpful for you.

Good lucK on your mint growing!!

In my experience, people either love mint or hate it. I have witnessed tirades on the subject of mint in the garden. However,I have found that if you grow it in pots, either sunk in the ground or with your other container plants, it is a wonderful addition to the garden.
Mint should be grown in sun or partial shade, and kept fairly moist. It spreads by runners under the ground and also by seed if you let it flower. The key here is containing the roots, and harvesting frequently so it does not go to seed. There are many wonderful varieties of mint such as apple, chocolate, pineapple plus the classic spearmint and peppermint. They are interchangeable in recipes. It would be a shame to shun mint because of it's unruly ways, especially when you can control it with proper care.

To harvest mint, which should be done frequently, snip off leaves as you need them, or harvest the entire plant by cutting stems about an inch or so above the ground. It will grow back for several harvests. You can hang the stems upside down and dry for tea, or freeze the leaves in resealable bags to use as you would fresh. I've also had success with drying in the oven. I strip the leaves and place them on baking sheets that are covered with parchment paper. Fill the baking sheet, but keep the mint in a single layer. Place the oven on the lowest setting and check now and then. It took between 2-3 hours to dry, but this will depend on your oven and the humidity. When dry, crumble and store in covered containers.

Mint is not just for tea!
Mint is a great addition to beverages, but it is also a culinary herb. The following recipes contain fresh mint, and will demonstrate how versatile it is in cooking and beverages.

Add chopped mint to lamb, rice dishes, salads or fresh steamed vegetables such as baby carrots. I made a wonderful sun tea in a one quart jar with 2 black tea bags, and a handful of mint and lemon balm. I left it several hours in the sun, then chilled it in the refrigerator. It was so refreshing!

Also, try adding mint leaves to a simple chicken soup stock with diced chicken and a little lemon juice. Stuff the cavity of a roast chicken with several mint leaves and sliced of fresh lemon. Add mint to a tuna and pasta salad, then top with a citrus dressing.

Minted Fruit Cup
Ingredients:
1 cantaloupe
1 honeydew melon
1 cup cubed watermelon or melon balls
1 cup diced fresh pineapple
1 cup granulated sugar
2 tablespoons finely chopped mint-apple, orange mint or peppermint
Using a tiny scoop make melon balls out of the cantaloupe and honeydew melon. Place the fruit into a large bowl and sprinkle the sugar over it. Add the finely chopped mint-any combinations of mints will work. Let the mixture chill for at least 2 hours in the refrigerator. Serve in pretty glass bowls and garnish with a sprig of mint.

Mint and Citrus Cooler
Ingredients:
12 cups fresh chilled orange juice
1/2 cup lemon juice
1 large bunch fresh mint
2 lemons thinly sliced
2 limes, thinly sliced
1 large orange, thinly sliced
ice cubes
Mix orange and lemon juice in a large pitcher. Add half the mint and crush it with the back of a wooden spoon after you add to the juices. Mix in fruit slices. Add ice and mix. Pour into glasses, garnishing with remaining mint. 10 servings.

Cucumber Mint Salad
Ingredients:
3 medium cucumbers, peeled, seeded and diced
1 1/2 tsp. salt
1 tablespoon fresh mint, minced
1 clove garlic, minced
1 tsp. dried oregano
1 cup or 8 ounces plain yogurt
2 tablespoons whipping cream
Place cucumbers in colander and sprinkle with salt. Let rest 15 minutes. Rinse and drain on paper towels. Mix the remaining ingredients together, add cucumbers and stir to coat. Season with pepper. Chill. Can be prepared up to 5 hours ahead of time. Six servings.

Lima Bean, Ham and Mint Salad
Ingredients:
2 cups frozen or canned lima beans
1 1/2 tablespoons oil
2 tablespoons herb or wine vinegar
1 tsp. Dijon mustard
1/4 cup olive oil
2 heads of endive, cut into strips
1 head romaine lettuce cut into strips
3 ounces smoked ham, cut into thin strips
10 large mint leaves, cut into think strips
Cook beans according to instructions. Drain. Toss with oil and season with salt and pepper. Refrigerate until well chilled. Whisk vinegar and mustard in a small bowl. Gradually add the oil while whisking. Season with salt and pepper. Combine beans, greens and the other ingredients. Add dressing and toss to coat. Serve immediately. Makes 2-3 servings.

Lamb Steaks with Horseradish Mint Sauce
Ingredients:
1 cup sour cream
4 tablespoons prepared horseradish
2 tablespoons chopped mint
2 tablespoons Dijon mustard
2 large garlic cloves, minced
4 lamb chops or leg steaks
Salt and pepper
Combine first three ingredients. Set aside. Preheat grill or broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 3-5 minutes on each side for medium rare. Serve with sauces. Four servings.

White Beans with Ham
Ingredients:
1 pound dry Great Northern Beans, or about 4 cans precooked
1 cup diced ham
1/2 cup fresh mint
1/2 cup fresh cilantro
1/2 cup olive oil
1/4 cup wine vinegar
salt and pepper
Soak and cook dried beans according to directions and drain. Or open and drain canned beans. Transfer to large bowl and cool slightly. Add ham, mint, cilantro, oil and vinegar; toss gently. Season with salt and pepper. Chill. Can be made one day ahead and refrigerated; then brought to room temperature. Add more olive oil and vinegar if necessary.


Basil Mint Pesto
Ingredients:
1 cup fresh mint leaves
1 cup fresh basil leaves
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 walnuts
1/2 cup olive oil
salt and freshly ground pepper
Combine the mint, basil, garlic, cheese and nuts in a blender to mix. With the motor running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving.

Old Fashioned Peppermint Milk Bath
You will need:
1/2 cup powdered milk
1 tablespoon dried peppermint leaves
Crush the mint with a spice or coffee grinder or a food processor. Mix mint and milk together and transfer to a jar. Seal and tie a ribbon around the neck of the jar with these instructions:

Peppermint Milk Bath: Keep in a cool dry place. To use, place a small amount under running bath water. Soak and relax!

Calming Herb Tea
1 tsp. dried apple mint or pineapple mint leaves
1 tsp. dried lemon verbena or lemon balm leaves
Add these to a tea pot and add 1 1/2 to 2 cups of boiling water. Steep for about 5 minutes, strain and add sugar or tea for a soothing herbal tea. You can use any mint for this or a mixture.

nfd♥

Answer 2

Mint loves garden beds. Trouble is it goes feral. Use a small old paintbrush dipped in weedkiller and dab it on the leaves. The poison will be taken through the plant to the roots and kill it. If this sounds too difficult, cut the bottom off a plastic 2-litre softdrink bottle, place the bottle over the mint in bunches, then spray the poison through the top of the bottle. This will contain the weedkiller so that it doesn't go all over your desirable plants. Make sure you only use the poison on a fine day because if it rains 6 hours before or after, you've wasted your time & money. Clean the bottle/brush really well afterwards, for obvious reasons, and wear protective clothing & gloves when using the weedkiller. If you want to grow mint it's best to plant it in a pot (raised up on bricks or those little 'feet' for pots, to stop the roots escaping through the holes in the bottom of the pot and going feral again!) I find it grows well in a hanging basket, too. Hope this has helped.

Answer 3

Yes, you can use your mint. As others said, make sure it doesn't have any pesticides sprayed on it. That's probably not a problem since you said it's in a flower bed. If in doubt, give it a good wash under running water. I use mint every day when I brew my tea for iced tea (no sugar).

You might not be able to determine if it's spearmint or peppermint or wintergreen, but they're all good!

I have mint that started out at the back of my house. It's now all along the side of my garage. So be aware that its roots spread themselves alot, but it's also easy to pull out. I've left mine at the side of the garage, because it looks fine and then I have lots of it to use.

Enjoy your mint!

Answer 4

If it smell good and has a great taste that's a great start.

You may want to go to a local plant store and to verify that it is mint and what type it is. There are lots of different types that need different care. Some will take over your entire yard!!

Answer 5

You can absolutely use that mint for drinks and cooking. If you're cooking with it though, make sure that the recipe calls for fresh mint. If it asks for dried, use about two times as much fresh. And while you have it, make sure to make plenty of mojitos.

Answer 6

Yes. Mint is mint, whether it's from the market or your own garden. The lucky thing for you is that you won't have any chemicals or pesticides on your mint leaves.

Answer 7

As long as you know it's some kind of mint and hasn't been sprayed with pesticides or insecticides, go for it.

If you ever have it growing in your yard, it smells wonderful when you mow over it. :)