Common Name: |
Red Mint |
Botanical Name: |
Mentha x smithiana syn. M. rubra. |
Genus: |
Mentha |
Family: |
Lamiaceae |
Location: |
Europe; naturalized in USA |
Cultivation: |
Rich, moist soil in sun or partial shade. Mentha aquatica thrives in wet soil and M. arvensis tolerates dry conditions. Mentha pulegium prefers damn, sandy, acid soil; M. requienii needs moist shady conditions. Foliage may damaged by mildew and rust, though M. x villosa var. alopecuroides is resistant to rust. Most mints are invasive and are best grown in confined space. Mentha pulegium is a protected species in parts of Europe, and subject to statuatory control as a weed in some countries, notably in parts of Australia. |
Propagation: |
By seed sown in spring (M. pulegium, M. requienii, M. satureioides only); by division in spring or autumn; by tip cuttings during the growing season, placed in moist soil mix or water (not M. requienii). Mentha requienii usually self sown self-sows. |
Harvest: |
Whole plants are cut as flowering begins, and leaves are cut during the growing season, and used fresh or dried for use in concentrated waters, infusions, liquid extracts, powders, spirits, or oil distillation. Mentha arvensis is mainly decocted or powdered in Chinese remedies. |
Height: |
50cm-1.5m (20in-5ft) |
:Width |
Indefinite |
Variations: |
Red Raripila syn. M. rubra var. raripila (Raripila mint, Pea Mint) Has red-veined leaves, with a fine spearmint flavor, good with peas, salads, and drinks. Height: 60cm (2ft) |
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Hardiness: |
Z7-9 |
Parts Used: |
Leaves. |
Properties: |
An aromatic herb with a spearmint-like flavor. |
Culinary Uses: |
As for M. spicata |
Economic Uses: |
A source of oil, used for flavoring, perfumery, and pharmaceuticals. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp.275-277
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