Kenya mint is a descendant of the millennial crop from the Mediterranean basin of Southern Europe, which has never ceased of appeal since time immoral. Being a fast-growing perennial plant, it enjoys farming practice by Kenya family growers and in some cases large-scale production. This popularity owes to its health and aromatic benefits not limited to the healing of gums, giving fresh breath and also mixing with drinks for both medical and aromatic value. However, did you know that you can turn this crop that comes from just a handful of farmers into a conquest of your own for supplying the international market, as well as, local enthusiasts?
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Here is how: It is essential, first of all, to discover the ideal nursery and propagation ideals for the plant. In Kenya, the growing season usually ranges from April of the year onwards. Injection of the seeds into the soil and titillation of the loose ground with water, to preserve nursery bed heat underneath will see the seedlings come out in less than 15 days.
How do you sow the seed? The closer to the ground you plant it, the higher the chances of having your seedling sprout fast and strong. The seed requires enough heat to spring out of the ground early, a condition which the plant will no longer require in its more mature stages as it is a cool clime herb. Just inject the seed five millimeters below the surface with rows that are more than 45 centimeters from each other. This allows for proper growth as the plant needs to have enough room: its height can reach just over a meter although there are common varieties that just mature at 10cm. Because the leaves spring in cross-like form off the stem, they do not inhibit the upshot of the plant but for girth reasons, proper spacing is essential.
Speaking of girth, various species of mint, ranging from sweet mint to peppermint, as all well as, the chocolate variety all need a lot of horizontal spread. There is no better way to make the mint a subjugated crop of your own than giving it enough space, as we have seen above, to make for amicable branching to the area across it.
How about milking the best flavor out of your mint every planting season? One way to do this is to cut off the tips that first appear on the herb on occasional basis to ensure that the latter-day growth will be as if it were new. Additionally, keep up with secondary growth by pruning it off to reduce the tally on flavor escaping to the rest of the unwanted parts. In addition, when practicing the growth of mint as your source of income, it makes sense to be changing variety every now and then. Since it looks unseemly to uproot all, it might be apt, in any case, to replant the same mint in a different soil to reclaim the strength of the aroma as well as the fragrance in a recurrent period.
In short, Kenya mint, whether it is chocolate mint or the popular peppermint, among other subspecies, will always be a conquest of your own if you learn how to tender it. As the best sourcing avenue from family growers in Kenya, we ensure that variety is not all that goes into the delivery wagon but also the beauty and scent of the naturally grown flowery mint herb onto it. You can always look out for the best Kenya herbs such as Kenya mint, Kenya coriander, Kenya chives and others from Kenya Herbs & Spices.