BACK TO SCHOOL

Back To School

A fundamental value of No Ka Oi Landscape Services is giving back to the community. One of our relationships is especially heartfelt – Eleele Elementary School - NKO’s adopted school. Many NKO employees, including Frank Santos NKO Owner, attended Eleele School. Others have children and grandchildren attending today.

Eleele Elementary School students were planning for May Day 2008 and asked NKO to help the school with restoring their Hula Mound that was left unusable after construction. NKO was happy to support the school and adopted the Hula Mound as our annual NKO Earth Day Project.

Last month NKO was asked to talk with the Eleele 2nd Grade students about their “Spearmint Planting Project.” The students planted the herb in boxes and were making tea but wanted more info. NKO does not sell herbs but we do enjoy using them! We thought we would share the lesson plan info NKO presented with you.

SPEARMINT:

1. Spearmint is probably the best loved of all of the herbal mints grown in the home garden due to its delightful scent and beautiful lavender colored flowers.

2. Spearmint originated from the Mediterranean area of the world and has been used and appreciated for thousands of years.

3. It was first discovered by the Romans who spread it across Europe and into Britain.

4. Most people have drank mint tea but Spearmint leaves add a wonderful, tasty touch to fruits and are also put in salads, peas and potatoes, omelets as well as in mint jelly and mint sauce.

5. Spearmint oil is used for making flavorings for many things including candy, ice cream chewing gum and toothpaste and mouth wash.

6. It is also used as a fragrance for room fresheners, soaps and cleaning products.

7. Spearmint has long been used as remedy for sore stomach, headaches, nausea, diarrhea, and other sicknesses.

PLANTING SPEARMINT:

1. The plant consists of a smooth, leafy stem with beautiful spikes of purple flowers on the top. These flagrant, little flowers normally appear from July to September.

2. Spearmint is a perennial herb plant, meaning it will return to your garden, year after year.

3. Plant them in full sun, to partial shade, where the sun will be gotten during the morning hours. They like rich, moist soil.

4. It can reach two to three feet high. Left unattended it can take over the entire garden.

5. You will need to keep it under control by weeding out the stems that appear where they are unwanted. Plant spearmint in pots to avoid this problem.

6. Divide the plants yearly to encourage growth.

Mint Disease:

1. Unfortunately, mint is susceptible to an incurable disease called Rust fungus.

2. All that can be done is to prevent the spread of the disease by digging up all plants that show any sign of rust.

3. The same ground should not be used again for mint for several years.

4. Healthy stock should be obtained and planted in uninfected soil, some distance away.

5. On account of this liability of mint to rust, it is advisable not to have it all in one bed, but to have several beds of it, placed at some distance from each other.

Harvesting Fresh Mint:

1. The best time to harvest mints for drying is just before they flower.
2. Mint leaves retain the highest oil content prior to flowering. The oil content in herbs is what gives the herb its aroma and flavor.
3. If possible always cut mint mid-morning after the leaves have dried but before the heat of the day. Harvesting in the early evening is also a good time.
4. Harvest spearmint by cutting it with a pair of sharp gardening shears to avoid damaging the plant.
5. When you harvest mint cut stems of equal length and at least 4" -5" long. You will need the length in the stems if you intend to hang your mint upside down to dry.
6. After the flowers of the plant are pau, cut the entire plant back to almost ground level to encourage a second growth period.

Drying Methods:

1. Spearmint can be dried by hanging in a dark, warm area.
2. Spearmint must be dried thoroughly before storing.

Drying Spearmint:

1. Gather a bunch of spearmint together by the stems and tie tightly with twine. Cover the bunch of mint with a brown lunch bag and secure.
2. Cover the spearmint with a brown bag will help them to retain their color and oil content during the drying process.
3. Hang the bunch of herbs upside down in a dark , warm (70 degrees - 80 degrees) well-ventilated, dust free area.
4. It typically takes 1-2 weeks for the spearmint to dry completely.
5. Remove the leaves from the stem after the drying process has finished to store.

Storage Techniques:

1. When your mint leaves are completely dry, either carefully remove them from the brown bag.
2. I recommend not crushing your herbs, but rather storing them whole and then crushing them if needed right before using.
3. Store the dried herbs in airtight containers such as canning jars.
4. Never store dry spearmint in plastic containers or plastic wrap as the oil will leech out of the herbs into the plastic.
5. Check your stored spearmint frequently after you have stored them for the first few weeks to look for any signs of moisture.
6. Spearmint will mold quickly in closed jars if not completely dry.
7. Once you are sure the herbs are completely dry, place them in the airtight containers, and store them in a cool, dry place away from light.

Using SPEARMINT:

1. Used fresh or dried, spearmint makes a delicious tea.
2. Spearmint can also be used as a seasoning for rice, salads and desserts. It goes well with lamb, peas and with new potatoes.
3. Seeping the fresh leaves in milk or cream makes a flavor for chocolate or deserts.

Simple SPEARMINT Recipes:

SPEARMINT Punch:

Pick a quart of fresh mint leaves, then wash and dry them by shaking them in a clean kitchen towel. Put them into a large jug and mash them with a wooden spoon till soft, when cover with freshly boiled water and infuse for ten minutes. Strain, cool, then set on ice till required. Add two cups of chilled grape juice and strained lemon juice to taste. Sweeten with Hawaiian cane sugar or honey and then add a quart of ginger ale. Fill each tumbler to one-third with cracked ice and fill up with the punch.

SPEARMINT Vinegar:

Fill a jar or bottle with young mint leaves picked from the stalks. Cover with cold white or sherry vinegar and cork or cover the bottle. Infuse for 14 days, and then strain off the vinegar. Use with meats like lamb or new potatoes.

Peas & SPEARMINT:

Cook frozen peas according to package. Add a nice bunch of fresh spearmint sprigs to the water to give your peas a fresh flavor.

Pineapple & SPEARMINT Salad:

Combine cut up pineapple, red onion, fresh spearmint leaves and pinch of salt in a small bowl. That’s it!