Mint 101: 6 things to know about growing and harvesting mint

In addition to the common peppermint and spearmint, lesser-known mints can add variety and extra fragrance to a home garden or containers.

From teas to chewing gum to the candies your nan always had in her purse, mint is one of the most ubiquitous flavours in many cultures.

• The various mints (Mentha spp.) are sprawling perennial herbs that prosper in rich, moist, cool soil in partial shade.
• Apple mint has downy foliage, orange mint emits a citrus aroma, and the white-rimmed leaves of pineapple mint smell fruity-sweet.

A rambunctious grower, mint can quickly become invasive.

• To contain the roots, plant mint in a large pot and bury it, setting the rim slightly above the soil line.
• Or sink plastic edging strips 30 centimetres deep around the roots.

Harvest mint until a few weeks before the first frost of fall.

• It has countless culinary uses — for teas, jellies, garnishes, marinades, salads, and, of course, juleps.

• Plant mint near entrances to prevent ants from coming into your house.
• In the pantry, keep insects from invading jars of seeds, beans, and rice by placing a few stems of dried mint inside.

Drive away aphids and caterpillars with a homemade mint cocktail.

• In a blender, mix 225 grams (eight ounces) of mint leaves with one litre (four cups) of water.
• Strain and spray on plants every 10 days.

Corsican mint (Mentha requienii) is a miniature species that makes a great crevice plant for walls or walkways, or you can use it as a peppermint-scented groundcover.

Clip off young shoots regularly to promote bushiness.

• Most mints are such strong growers that it's impossible to gather stems too often.
• If plants become tattered, prune them back almost to the ground. Don't worry: you can be sure they will quickly regrow.