Peppermint is an organically grown peppermint variety. It's often called mint. It's used in Maroccan cooking in o.a. stews, soups, couscous and tea. It also tastes well in sauces, pudding, dipssauces, with lamb, in dishes with vegetables, with peas and in fruit salads. This herb with it's spicy smell and flavour is a perannial, hardy and a fast and vicious grower.
edible flower, edible flowers
Indoor sowing: April - May
Outdoor sowing: May - July
Sowing depth: ½ - 1 cm
Germination: 12 - 21 days
Germination temp.: 18 - 22 °C
Planting distance: 30 - 45 cm
Planting position: sunny
Harvest period: June - September
Sow indoors from the beginning of April. Sow in seperate pots (approx. 8 cm Ø) filled with moist potting soil. Sow approx. 10 - 15 seeds per pot. Cover the seeds with a thin layer of soil. Sieve the soil carefully through a strainer. Keep the temperature as even as possible and don't let it drop during the night. Keep the seeds moist by watering them with a spraybottle so you don't disturb the fine seeds. When the seedlings emerge, you can place the pots somewhere cooler (15 - 18 °C). Harden the plants of by putting them, during the day approx. 10 - 14 days outdoors, from the beginning of May. Put the plants outdoors on a sunny spot with good draining soil, from the middle of May.
Sow outdoors from the middle of May, when there's no longer any danger of frosts. Sow thinly and cover the seeds with a thin layer of soil. Sow on a sunny plot with good draining soil. Because mint can overgrow other plants, it's important to prevent this. Grow mint outdoors in pots or containers. You can also remove the bottom of plastic pots and place this around the mint plants. Mint can grow in all types of soil, but it needs good drainage. You can also grow mint indoors in pots to use it during cooking.