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Growing and Selling Fresh-Cut Herbs
Growing & Selling  
                Fresh-Cut Herbs
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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Sandie is a speaker
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Growing and Selling
Fresh-Cut Herbs

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Herb of the Month


Mentha spp.
To 36 inches

     Mint is one of the most commercially cultivated herbs in this country. Peppermint is distilled to make mint oil used to flavor many familiar products. This herb has been important throughout history in virtually all parts of the world, both for culinary and medicinal purposes. It is a significant culinary herb in Middle Eastern, Greek, European, and American cuisine.
     There are over 600 varieties of mints available today with more being developed regularly. Many are hybrids, with a myriad of variations in flavor, color and taste. While many of these are fun to grow, only a few are of commercial importance. The best mint for culinary use is spearmint but most of the mints have some use in food or beverages. Commercial growers should grow only one variety of mint in volume for fresh-cut sales. There are many varieties of spearmint available as well. The types grown from seed are rather "weedy" in growth pattern and do not have the best flavor.
     The best variety that I have found for culinary purposes and garnish is "English" mint and is the one featured in the photo on this page. It is a traditional type with large, deep green, smooth leaves. It is a very vigorous grower and has exceptional flavor. It may be difficult to find true "English" mint. Many nurseries offer this variety but they tend not to be of the same smooth-leaved, vigorous type.
     Mint can be propagated by division, stem cuttings and by rooting the runners, or stolons. This wonderful herb can be very invasive and will escape just about every enclosure known to man or woman. A single mint plant, left unchecked, can spread 3 feet in all directions in one year! In order to contain its invasive tendencies one has periodically pull up the runners from above and below the soil surface.
     Growing this herb does take a bit of work and attention to detail but it is definitely worth it!

     Mint is covered in more detail in Chapter 20 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
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The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from author, most internet booksellers, bookstores, and in libraries.  It can be ordered from the distributor, Independent Publishers Group


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