Mint
(Mentha). There are three species of Mint, all hardy perennials, cultivated more or less in gardens, for the use of their tops or leaves in the preparation of sauces, or for other culinary purposes. They are popularly known as Pennyroyal (M. Pulegium); Peppermint (M. piperita); and Spearmint (M. viridis).
Pennyroyal is least used of the three. It is readily propagated by division of the roots, in autumn or spring, and succeeds best in a moist, loamy soil. When transplanting, a space of 1ft. should be allowed between the rows, and half that distance between the plants.
Peppermint is grown chiefly for the use of its tops for distillation, to obtain the valuable cordial well known by the same name. Propagation may easily be effected by lifting the roots, in February or March, dividing them, and planting again in shallow trenches about 9in. apart, covering with 2in. of soil. Cuttings in summer, or offsets in spring, may also be utilised for increasing a stock. A moist situation is preferable, but Peppermint will succeed in almost any soil when once started into growth. The tops should be cut off just as they are coming into flower, and distilled as soon as possible afterwards. The beds are much benefited by an annual topdressing of good soil. Spearmint is most largely in request, particularly in spring and early summer. A good stock should be kept up, so that plenty may be available for forcing. The propagation and cultivation are the same as given above for Peppermint. A portion of the tops should be cut when coming into flower, and suspended in a cool shed for winter use. Green leaves are always preferable to dry ones, and forcing is very easy, the only preparation being the insertion of a quantity of roots in a box of soil, which should be placed in a temperature of about 60deg., and kept watered. Forcing will generally be necessary from November to May, a succession being kept up by the introduction, at intervals, of an additional supply of roots.