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Black peppermint "Kubanskaja-6"
Black peppermint ''Kubanskaja-6'' - Mentha piperita.
Familiar taste and healing properties.
Perennial herbaceous plant of the Lamiaceae family up to 0,45 m high. Essential oil and spice plant.
One of the most aromatic varieties, characterized by a high content of menthol. The raw materials are leaves and stems. Collections, preparations and substances containing this variety of mint have a wide range of applications.
Used fresh and dried in cooking as a seasoning for a variety of dishes, as well as a flavoring in the food and perfume industries.
Growing conditions.
Sowing seeds for seedlings is done superficially at the end of April to a depth of 0,5-0,8 cm. The seeding rate is 0,05 g / m2 according to the scheme 60 x 10 cm.
Transplantation: May (2,3) - June (1).
Placed on fairly fertile, well-cultivated soils in a sunny place. Young shoots tolerate light frosts. Winter-hardy.
Harvest: June-August.
Cultivated peatlands, sandy loam and loamy soils with sufficient humus and moisture content are suitable for cultivation.
The best predecessors are perennial grasses, root crops, legumes and vegetable crops, as well as potatoes.
Mint is also propagated by freshly dug rhizomes.
With the vegetative method, furrows are cut 6-12 cm deep, watered and the rhizomes are laid on the wet bottom in one continuous line. The width between the rows is the same - 60 cm.
The soil is well rolled after planting. Further care of the plants consists of loosening the row spacing and weeding.
The period of mint cultivation in one place is 3 years.
Familiar taste and healing properties.
Perennial herbaceous plant of the Lamiaceae family up to 0,45 m high. Essential oil and spice plant.
One of the most aromatic varieties, characterized by a high content of menthol. The raw materials are leaves and stems. Collections, preparations and substances containing this variety of mint have a wide range of applications.
Used fresh and dried in cooking as a seasoning for a variety of dishes, as well as a flavoring in the food and perfume industries.
Growing conditions.
Sowing seeds for seedlings is done superficially at the end of April to a depth of 0,5-0,8 cm. The seeding rate is 0,05 g / m2 according to the scheme 60 x 10 cm.
Transplantation: May (2,3) - June (1).
Placed on fairly fertile, well-cultivated soils in a sunny place. Young shoots tolerate light frosts. Winter-hardy.
Harvest: June-August.
Cultivated peatlands, sandy loam and loamy soils with sufficient humus and moisture content are suitable for cultivation.
The best predecessors are perennial grasses, root crops, legumes and vegetable crops, as well as potatoes.
Mint is also propagated by freshly dug rhizomes.
With the vegetative method, furrows are cut 6-12 cm deep, watered and the rhizomes are laid on the wet bottom in one continuous line. The width between the rows is the same - 60 cm.
The soil is well rolled after planting. Further care of the plants consists of loosening the row spacing and weeding.
The period of mint cultivation in one place is 3 years.
Peppermint, black peppermint, chocolate mint. Bot. syn.: Mentha aquatica L. x spicata L., Mentha dumetorum Schultes.
