MINT. 181 



35 MINT. MENTHA. 



Mentha, the original Latin name, was given to 

 the different species of the mint from their sup- 

 posed virtues. The Mentha viridis, Green Mint, is 

 the sort preferred for culinary and other purposes. 

 It is the most agreeably flavoured, and not so warm 

 to the taste as the Mentha piperita, or Pepper- 

 mint, which will be noticed under the head PHY- 

 SICAL HERBS. 



The Green Mint, commonly known by the name 

 of Spear Mint, from the pointedness of its leaves, 

 is commonly eaten as sauce with lamb. It is also 

 used in spring salads, and, when dried, in soups. 

 It has a very refreshing scent ; and is very effica- 

 cious when used as a warm stomachic, in producing 

 appetite* It is said also to have the virtue of stop- 

 ping crude and continued retching. 



Culture. Mint, being perennial, is propagated 

 by parting the roots in spring, previously to their 

 breaking ground. It will grow in any sort of light 

 soil and situation ; but a warm spot, if attain- 

 able, will bring it forward earlier for use. When 

 propagated by parting the roots, they may be laid 

 thinly in drills, drawn about three inches deep, 

 and a foot apart, or in beds three or four feet 

 wide, where they may remain for three or four 

 years only ; giving the bed a top dressing of mould 

 in the early part of winter. A bed six or eight feet 

 in length will produce a large quantity of this herb; 

 but more or less depends on what is likely to be 

 wanted. Large quantities of this herb are also 

 propagated by the market-gardeners near London 

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