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Mint

Mint, which refers to the genus Mentha (meaning sweet-scented), has been used for its flavor and fragrance since ancient times [1]. Native to the Mediterranean and surrounding regions, it spread widely through trade and is now grown in gardens across the world, not only for its taste and smell, but also for its ability to deter pests from nearby plants [1][4]. Mint is known to adapt quickly to different soil conditions and spread rapidly, taking over other plants in the garden. As a result, many gardeners choose to grow mint in pots, limiting its ability to spread.  In the Middle East, varieties like Habek Mint (Bible Mint), Persian mint, Spearmint, along with other regional varieties have been grown for millennia, reflecting both the diversity and importance of mint in the region [3]. Various ancient texts and writers mention mint as well, including Pliny, Hypocrites, Greek Mythology, the Bible, and various Islamic texts [1][3][5]. Today, spearmint (Mentha spicata) remains the most common variety for culinary and medicinal uses across the Middle East [2].

Growing Instructions for Mint

FOR OUTDOOR GROWTH

LIFE CYCLE: Mentha spicata: Tender perennial in Zones 3-9

CULTURE: Transplant (recommended) — Start seeds indoors 8-10 weeks before last frost. Sow seeds on top of growing medium and cover lightly with soil. Keep moist until germination. Transplant to individual containers when plants have 4 true leaves. After last frost in spring, transplant outside and space 12–18" apart, in rows at least 18–24" apart. Mint spreads aggressively, so consider planting in containers or raised beds. 

GERMINATION: 10-15 days at 65-70°F

LIGHT/SOIL REQUIREMENTS: Mint prefers full sun to partial shade. Thrives in rich, moist, well-drained soil.

HEIGHT: 18–24"

HARVEST: Begin harvesting once plants are well-established, usually after the first 6-9 weeks of growth. Harves leaves as needed throughout the season, but before flowers open for the best flavor. Regular harvesting encourages busher growth. Cut plants back in late fall or early spring to rejuvenate growth.

 

FOR INDOOR GROWTH

Choose a container at least 8-10" deep with good drainage (clay pots with drainage holes are best). To germinate seeds, use rich, well-draining potting soil and sprinkle seeds on top. Cover very lightly with soil. Keep soil moist until seeds germinate. To increase success, cover the top of the container with plastic to increase humidity until germination occurs. Once seeds sprout, continue to keep soil moist, but not waterlogged. Place the container in a sunny location. Pinch stems back regularly to encourage bushier growth and prevent legginess. Trim flower buds as they appear, as this will encourage continued leaf growth and prevent the flavor from diminishing. Repot when overcrowding occurs.

Cultural Relevance of Mint

Mint has been known for its ability to treat a variety of ailments dating all the way back to the 4th century BC, where Hippocrates (the father of medicine) described its use in treating pulmonary conditions, jaundice, and throat irritations with swelling [5]. Mint was believed to aid in digestive issues, relieve sinus problems, treat sores, soothe insect stings, and "rejoice the heart of man" when hung in common areas. In the 14th century, the first mint-based toothpaste emerged in Europe, remaining a popular choice to this day [1].

Across a variety of Middle Eastern cultures, mint has been used to stop bleeding, kill intestinal worms, stimulate appetite, and relieve headaches, indigestion, cramps, diarrhea, and vomiting [2]. It's essential oil has been described as anti-asthmatic, antiseptic, and antispasmodic, and is commonly used in tea as a remedy to coughs, colds, flatulence, stomach discomfort, and other internal ailments [3]. Externally, it has been applied to wounds and swollen glands for its cooling, antimicrobial, and antibacterial effects [3].

Mint is a very versatile herb in the kitchen, valued for its aroma a flavor. It can be used fresh, dried, frozen, fried, or preserved in salt, sugar syrup, alcohol, or oil [1][2][4]. Fresh leaves and are often added to salads, grain bowls, sandwiches, and a variety of beverages from teas to cocktails. Mint can be used as a main ingredient, or as a garnish, often with the stem and leaves still in-tact. It is also used in sweets, lending its unique flavor to jellies, syrups, candies, ice creams, and sorbets. Dried mint is also a common ingredient in sauces, soups, stews, and curries, and other dishes, making it essential in both sweet and savory dishes across the Middle East [2][4].

Mint's culinary history dates all the way back to Ancient Persia, where mint was frequently used in syrups and sweeteners. Today, it remains important to many dishes, such as Ash Resteh (herb and noodle soup), Kashke Bademjan (eggplant dip), and Sabzi Polow ba Mahi (herbed rice with fish) [2]. It is generally paired with vegetables like cucumbers, peas, eggplant, and tomatoes, as well as other herbs including basil, dill, cumin, and ginger [2].