Home
Author Bio
Growing and Selling Fresh-Cut Herbs
       
Growing & Selling  
     
                Fresh-Cut Herbs
Click on the writer
to order an
AUTOGRAPHED copy
of Growing & Selling
Fresh-Cut Herbs
     
Herb of the Month
Questions and Answers
Links


Speaker
 

Past Herbs Featured


Consultant
 

 


Akkiakwe on
Ebay

 

Site Index

Home

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

Speaker
Sandie is a speaker
that will bring a wealth
of information to any
event.

Consultant
Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

Looking for a great gift for that favorite gardener? Here you'll find out where to buy this book or how to
order it online.

Herb of the
Month

Check here each
month for a new herb, featuring: growing,
care and uses.

Questions and Answers
Send your questions to the author by e-mail. They will be answered personally and may be included on this page for others to read.

Links
Here you can order Growing and Selling Fresh-Cut Herbs, see media and book reviewers' comments, check out herb organizations, and visit sites that sell herb seeds, plants, packaging, etc.

Reviews
Read here to find out what readers have to say about Growing and Selling Fresh-Cut Herbs

Herb of the Month

Mint

Mentha spp.
Perennial
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!
     Enjoy!

     Mint is covered in more detail in Chapter 20 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs.
     Click here to see archived Herb of the Month pages.

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

 


E-mail your questions, tips or suggestions.
I look forward to hearing from you.

 

Welcome | Author Bio | Growing and Selling Fresh-Cut Herbs |
Herb of the Month | Questions and Answers | Links

Herb's Herbs
PO Box 64
 Zumbro Falls, MN 55991
email 

 

 

Design & Hosting by The Herbal Connection