For mint-lovers now begins the most wonderful time of the year. Just before the flowering in high summer the leaves taste particularly aromatic. Each sheet is refreshed the summer, it makes the heat bearable. Their cooling effect, the genus Mentha of the mint family owes its essential Oils, especially Menthol. The highest concentration, apparently, when you reap the harvest of the leaves on a Sunny morning. If you want to use the mint for a Mojito, wait until the evening.
I couldn't drink this year as Hemingway throughout the day, Mojito, the mint was to me anyway. Three window boxes I planted in the spring, in the meantime, the plants have shot up so high that they Rob me in a Sitting position the view. Many of the Stems are incredibly long, the leaves are large as hands of children. At best, the mint tastes like raspberries and ice cream, your finest Aroma unfold the leaves, if you RUB with your fingers. Just not with the plunger!
nothing showed for a long time on my breeding success. For years, the mint is I received them both on the balcony and in the garden: the leaves are brown colored themselves, and other times it remained puny and bland. When I discovered the plants this spring in a sad corner at the hardware store, apparently a residual item, I wanted to make her first stand. A Plant was pretty disheveled, a other almost without leaves. I took her anyway, of the label due to.
With a cocktail of mint to the club feeling
in the Middle of the crisis, I felt the name "cocktail mint", associated with the views of in-house Mojitos, comforting – for-the-club feeling. The Name promotes the sale, botanists refer to it correctly as Mentha spicata, and I have decided for the variant crispa, "Morocco,". It is one of the Green mint, is also spear-mint, or mint is sweeter than peppermint and, thanks to the lower menthol content is less sharp. In North Africa, particularly the Maghreb, it is Well to drink’na (Arabic for mint) at any time of the day. It tastes good hot or cold, often with green tea and plenty of sugar, the main thing is: fresh.
Who wants to gain an Overview of the different types and varieties, comes quickly to its limits. Already in the early middle ages, the Abbot Walahfrid Strabo in his Botanical work, "Hortulus sought" in vain for a classification. "But if one is able to name the forces and the types and name of the mint, together and separately, so he would have to know how many fish swim in the Red sea, probably", he noted in frustration.Updated Date: 13 July 2020, 20:19