Mint

So So today we finally could sit down to enjoy a hot cup of brewed mint tea. A sprig for each cup. I cut just above nodes where there are leaf shoots.

Brewed Mint Tea

- a sprig of mint

- 3 tablespoon of brown sugar (or to taste)

1. Bring pot of water with sugar to boil

2. Add mint and boil until green

3. Enjoy...

Update 6 July 2015:

I love the resilience of mint! This one has shriveled up a couple of times but bounced back with intensive watering. Now, it is happily over growing and cascading over the gardening shelf. Mine sits on a brightly lit spot, no direct sunlight.

This one sits near the basil. I've heard that mint love basil and gravitates towards it. 

Update 31 July 2015:

Inspired by the Middle Eastern way to enjoy a cup of mint tea - we brew our mint in a designated enamel pot. Hopefully in years to come, we will make better and better mint tea in this pot.

Update 7 August 2015:

So last week I did the unthinkable. The mint turned ever so slightly yellow. So I left it in sun for a couple of hours and added some slow-release fertilisers. 

The fertilisers caused dying back almost immediately. Don't even need fertilisers - how fuss free can mint be! Anyway, had to quickly remove and wash out fertiliser from potting mix. Then I cut back the burnt leaves. Took out almost 60% of the plant! Such luck that I was rooting some cuttings. So there was a fall back plan. 

But did not need to go to plan B, because 5 days later, new shoots starts to sprout...

The new shoots were sprouting from the dormant nodes on the stems.

7 days later, it's flourishing - greener and more lush than before. Phew, what a close shave! But mint has been known to be resilient, almost invasive. So it makes so much sense to keep it in a pot where its growth is manageable and it's mobile.