Flowers and leaves are used in salads, desserts, vinegars, drinks, vegetables, meat and poultry dishes.
Deters white cabbage moths, mice, flea beetles, fleas, ants, and aphids.
Improves health of cabbage and tomatoes if planted nearby.
Attracts hoverflies, predatory wasps and earthworms
Chocolate Mint – Bronze leaves with peppermint patty scent. Good for desserts, drinks and sweets.
Peppermint – Bright green leaves with peppermint scent. Used in all types of recipes.
Kentucky Colonel Mint – Our favorite mint! Large leaves on a robust plant. Great for mojitos and mint juleps.
Mint Julep – Has the best flavor and aroma year round.
PERENNIAL – Can also be grown as a HOUSEPLANT in a sunny window
FULL SUN or PART SHADE
VERY INVASIVE if planted in the ground. We recommend planting in a container to control the spread.
Plant in well drained soil and water when dry
Pinch back to promote bushiness
Harvest leaves, stems & flowers at any time. Does not store well once cut.
Freeze in ice cube trays with melted butter, olive oil or water. Store cubes in freezer bags.
Dry in cool, dark place so leaves don’t turn brown. Store in air-tight opaque container. Dried basil loses a lot of its flavor. Use withing six months.
Insect Bites & Stings – leaf rubbed on bite relieves itching and pain
Digestive Aid – tea relieves nausea, heartburn, hiccups, morning sickness, constipation and indigestion. Warm milk with mint leaves helps to calm an upset stomach.
Toothache – chew on fresh mint leaves
Bad Breath – chew fresh leaves
Tea – Steep one teaspoon in a cup of boiling water
Wine – Steep a few leaves in a glass of wine for several hours as a tonic
Tomato Basil Soup