Episode Transcript
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Speaker 1 (00:00):
Our toll free number eight hundred eight two three eighty
two five five. Good morning. I am Ron Wilson, your
personal yard boy on this Easter a Saturday, and as
I promise, she is with us.
Speaker 2 (00:10):
Who is she?
Speaker 1 (00:11):
You say, well, it's time for are you erbally experienced?
She is our CCP CMAH award winning syndicated journalist, Appalasian,
herbal scholar, member of the Urban Society of America, author,
cooking teacher, media personality, motivational speaker. By the time this
segment's done, you'll be so motivated you can't stand it.
You'll hear her on Sacred Heart Radio as well as iHeartRadio.
(00:33):
Found the editor of about eating dot com. She loves
eating weeds from the lawndon garden Ladies and gentlemen, let's
welcome Rita Nader Hike confeed. Oh, great crowd in here
this morning, Great crowd, sit down.
Speaker 2 (00:54):
Thank you, well, good morning. I didn't know that I
was so busy with all those titles that you have
given me.
Speaker 1 (01:00):
Oh I crossed out two thirds of them. Uh me.
So are we ready for Easter?
Speaker 2 (01:10):
Uh? Yes we are.
Speaker 1 (01:11):
Do we color eggs with natural products?
Speaker 2 (01:14):
Yes? We did? We did last week the kids came
up and we did tumor for yellow, so pretty, and
then the red and the yellow onion skins. And usually
we do red cabbage, you know, and it produces a
beautiful teal blue egg. But this year I did the
butterfly blue pea powder and oh my goodness, it took
(01:38):
just a few minutes and it's a beautiful blue and
of course natural. So yeah, we do that every year,
mister Wilson. My mom used to. She started the tradition,
but she only used onion skins because that's what she has. Sure, yeah,
and the only twelve. The only color I've not had
a lot of success with is green because I've tried
(01:59):
herbs and they sort of turned golden. People have said
like chick weed and all kinds of green matter, but
it never translates. So but anyway, other than that, the
beet juice turns it are pretty pinkish brown. So it's
really pretty different. And you know, making good use of
(02:19):
our environment too well.
Speaker 1 (02:20):
And you're passing along a tradition which is I think
very very important. You know, you got it from your
mother and you're passing along to you know, your kids
and their kids, and you know, they'll all do this
someday with their kids and say, are crazy old Grandma
CINSI right.
Speaker 2 (02:37):
Yeah, yeah, let's hope they do.
Speaker 1 (02:41):
She was crazy, but we all went over there and
still did our boiled eggs keep her happy.
Speaker 2 (02:49):
That's it. Not much. It doesn't take much. So this
Easter weekend, oh my goodness, it just seems like it's
coming up so quick, don't you think.
Speaker 1 (02:57):
Well, yeah, and you know it's late too, you know,
I mean last year it's the end of March, so
it's three weeks later than last year. It always comes
up quick. There's so many things going on in April's crazy.
April is just a busy, busy month. But I always
like this weekend. I know you, I don't know. You
may not have been listening to the show earlier. Good
Friday always has a lot of good memories for me.
And it's good weekend just overall, always like Easter weekend.
(03:20):
Talking with Rita Hiken, founder website is about eating dot com.
We left your recipe on there this week for the
hot Cross buns in case anybody wants to give that
a shot for this weekend. And you know it's Rita's recipes,
you know, it's easy and will taste great, but that's
on there for you. And of course her recipe for
this weekend, which is good for coming up for the
(03:41):
Kentucky Derby or this weekend either way, is mint julips.
Speaker 2 (03:46):
Yeah, you know, I again, all of a sudden, April
is just about gone and then we have the Kentucky Derby,
and that is when people you know, Mint is in
the forefront of Kentucky Derby because the mint julips. And
I thought, well, let's just talk about mint this week
because I won't be talking to you next week, so
(04:06):
let's do it this week. And Mint such a beautiful favorite.
Speaker 1 (04:11):
You could be talking to us next week. Well that's
your choice.
Speaker 2 (04:16):
Oh is that right?
Speaker 1 (04:17):
Uh huh? You picked the days?
Speaker 2 (04:19):
Oh jeez, that is right. Okay, Well maybe we'll talk
next week too, but let's get.
Speaker 1 (04:24):
Through this first, okay, all right, all right? So why
why is why was men julips such a big thing
for the Kentucky Derby.
Speaker 2 (04:32):
Well, you know, I researched this. I hadn't really no
idea for quite a long time. I just knew that
they served mint julips as a derby and what I
found it has been promoted by Churchill Downs in association
with the Derby since nineteen thirty eight. And I did
not know that. But I remember last year you told
(04:54):
me like over one hundred thousand julips are served over
the two day period of the Derby and the Kentucky Oh,
and I didn't know that either.
Speaker 1 (05:05):
I think I think it was a ton of mint
leaves or something like that or used.
Speaker 2 (05:11):
Yeah, and the mint that you know, you and I
have debated this before when I do the mid July it, well, yeah,
we did.
Speaker 1 (05:22):
We begged it, We begged it to differ.
Speaker 2 (05:26):
Oh is that right? Well, the traditional mint, as you know,
one of your favorites is spearmint for the Derby, and
that's what you use. But I still like peppermint. But
you're right at spearmint and spearmint. We can we're going
to talk about the two different kinds of mints. But
the term julip is meant to define a sweet drink,
(05:47):
sometimes a medicinal one.
Speaker 1 (05:48):
There you go, spelled julep j u l e p.
Speaker 2 (05:53):
That's right. So it's been made famous by the Kentucky Derby,
but something that you could certainly drink all during herb
season when the mint is abundant, which is just about
from now till the frost kills it dead. So just
one of those herbs it's easy to grow.
Speaker 1 (06:11):
I think it's interesting that you always seem to work
this in somewhere when you're describing so many of the
herbs that we talk about divines that a sweet drink
or sometimes a medicinal one.
Speaker 2 (06:22):
Well, yeah, you know, I've always said there's not a
herb on this planet that doesn't do your body good,
not only nutritionally ornamentally, but medicinally. And peppermint such a
good digestive herb. I mean, if you've got a high
fat meal, you have a cup of peppermint tea hot
or cold, it's gonna help, you know, settle your tummy.
(06:44):
So really it's a wonderful herb as far as the
medicinal qualities, And most people love it because of the flavor,
and I don't know that they think of the medicinal qualities.
But peppermint tea, even if you buy it in the store,
one of the most popular herbal teas around.
Speaker 1 (07:01):
And if you check out her recipes again on the
Ron Wilson online dot com, she has both recipes for mint,
julips and for mohito's.
Speaker 2 (07:10):
Oh yeah, and you know mohito mint at naturs when
when and I'll be there I think next week, so
hopefully you'll be there too on a Saturday. But the
mohito mint is such a popular mint too. And again
people think, well, what is mohito mint? And it's actually
(07:30):
like a crossbreed from spearmint and apple mint. And I
didn't know that either, So trying to get all this researched.
And it goes great with citrus, and that's why we
make mohitoes with lime and rum and the mohito mint again,
besides the Kentucky Colonel spearmint, one of the first mints
to that we you know, grow out of so to speak.
(07:55):
We sell a whole lot of that.
Speaker 1 (07:56):
So if you want to do my version, you use
Kentucky Colonel Spearman. If you want to do Rita's version,
you would use peppermint. And of course bourbon is involved
here somewhere. Do you have a favorite bourbon or it's
just uh, whatever you grab off the shelf.
Speaker 2 (08:11):
Well, you know, it's funny that you asked me because
I've been testing out of course bourbons, yes, and Wyoming whiskey.
I have tested that out and it's it's a sort
of a soft bourbon whiskey whiskey, and we like that
so that the last time I made Julips a few
days ago, just testing, that's what I use. Sure, just basically,
(08:34):
I don't you know, it's whatever's on the shelf, and
you know I use it for cherry bounce and all
that whatever we've got. So I can't say in particular,
how about you sholl.
Speaker 1 (08:44):
Out the bus and do the angels envy? That's what
they know. They first developed angels in before the female
bourbon drinker. Of course now is popular with everybody's expensive,
but love to get you a bottle of that. I
think you would, You would enjoy that. I am. I
am a buffalo trace, I'm a gentleman jack. Those are
(09:05):
probably my two favorite when it comes to the bourbon.
But I'm open, always open, good.
Speaker 2 (09:10):
Yeah, Yeah, you've got to be open with that kind
of stuff.
Speaker 1 (09:13):
So what about Chris, Yeah, what about growing mint? Well
we're going to talk about growing men and the different
types of mens that are out there, because there are
a bunch of them and can you keep it controlled? Well,
I know we're gonna find out when Rita Hikenfeld after
the breakerr website again about eating dot com. It's all
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Speaker 1 (11:56):
Talking yarding and talking herbs here in the garden with
Ron Wilson, and of course that would be with Rita Hikenfeld.
Are you urbally experienced or website about eating dot com?
You know, I've enjoyed so far and I always do
having you on your show. You you're great, That's what
we've always had you on. Everybody loves you. But now
that you know that we've been focusing on an individual
(12:16):
herb each time you're on here, I've also been, like
you have. You send me a lot of information that
you find out about at researching, and I've been doing
the same thing on those. I learned so much And
there's so much in a name and the way things
are put together. Talking about the difference between spearmint and peppermint,
and you know you I like spearmant, you like the peppermint,
(12:37):
and the one that we sell the most of is
Robert Mitcham.
Speaker 2 (12:41):
Right, Oh yeah, Robert permint.
Speaker 1 (12:44):
Well, so I went online to find out why they
called it Robert Mitcham. And I did a lot of
digging in and there is really a Robert Mitcham mint.
It's no, it's called it's supposed to be Roberts mitch
Ham mint.
Speaker 2 (13:06):
Oh okay, And it came from.
Speaker 1 (13:08):
Yeah, it came from Mitchham, London, London, and Mitchham peppermints
are a particular type of peppermint that's grown and there's
different type of the black Mitcham mint, things like that,
and Roberts Mitchham came from a plant breeding and they
were breeding all of these for to be verticilli and
(13:29):
wilt resistant, and that's one it came up and it
did really well and grew really nicely, and it was
called Robert's Mitchham at h a m not Mitcham. So
I don't now I can't figure out where the where
the jump came from because I can't find out why that.
But it's it's not Robert Mitcham, it's Roberts Mitchham.
Speaker 2 (13:51):
Well, probably because when you think of Robert Mitcham, you
think of the American actor and so oftentimes names whether
it's flowers, earths, and you know, just being in the business,
they sometimes get skewed up and changed a little bit
phonetically or you know, the dialect and just where you're
(14:12):
from culture, So that's interesting to note. So it originally
is from England, and I think.
Speaker 1 (14:18):
Well, Mitchham's yeah, and I think and you know, and
I'm thinking, and I want to keep investigating this because
I'm thinking that if somebody came up with another selection here,
maybe they just kind of played off of that and
call it Robert Mitcham. Because you go to any of
the growers, you know, all their catalogs and stuff, they
all say that Robert Mitcham, and I mean you do too.
(14:39):
It's on our sign that way, and that's what I
always thought it was, but I never I couldn't figure
out why they named it after him, and it wasn't
That wasn't what it was at all. So it's Mitch Ham.
Now we know the rest of the story.
Speaker 2 (14:51):
So we don't know if it's a different type of
mint or if it's just a phonetic era, but regardless,
it is a wonderful peppermint. Really a grower and you know,
you and I have talked about this a lot as
far as in ground gardening versus container and I have
always agreed that mint is what a herb that does
good in containers.
Speaker 1 (15:12):
Mint was meant to be grown in containers. Is that
what I heard you say?
Speaker 2 (15:18):
Yes? Because the root, you know, it dies out, looks
like it's died out over winter, and underneath the soil
those roots sometimes are like two feet long. I was
walking along our old country road a few days ago
and there's a ditch that's fed like by like an
(15:38):
organic spring, and there's some watercrests in there. So I'm thinking, oh,
this will be delicious. So I'm digging around and right
in the center there's a patch of peppermint right in
with the watercrest, mister Wilson, and so I'm pulling it up,
and I'm not kidding. The root is a foot long.
It just went on and on and on growing in
(16:00):
the water. Yeah. Yeah, right in the ditch with the watercrest.
Speaker 1 (16:04):
You sent that picture of the watercress in the pots
and your chickens all standing around there, and I saw
the mint in there, and I thought you stuck that
in there because we were going to talk about mint.
And then I realized that in front of that you
had a little caption that said, can you find it
in this batch of watercress? I thought you just stuck
those in there.
Speaker 2 (16:25):
Nope, I didn't. And you know, mint, I've always said
it will grow out of concrete. It does. Love. I
don't think you can over water mint for sure, but
even if you put it in a container and say
in the herb garden it has drainage holes, the roots
will find their way out underneath or over the rims.
So yeah, it's it's a lovely herb to keep away
(16:46):
ants as well. Peppermint. I keep a pots of peppermint
by the kitchen door because it's repellent to ants. So again,
not only medicinally culinarily, but you know, you can keep
insects aways too, So it's a useful plant.
Speaker 1 (17:00):
Talking with Rita Hikenfelder website about eating dot com, there
are so many mints availables like basil. I mean you
walk down ten tables of different types of mints. When
I look at the labels, you know, it's like apple
mint and chocolate mint and all these different ments. Do
they act you taste like apples and chocolate and all that.
Speaker 2 (17:17):
Well, you know, it's interesting you said that because the
apple mints, sort of a fuzzy, rounded leaf and it's
got such a wonderful apple aroma, but I don't ever
get the apple flavor. It's just like chocolate mint, which
is the kid's favorite. Whenever I see kids at Natorp's
when I'm there, I'll give them a piece of chocolate mint,
(17:37):
and they're so excited because the aroma is chocolate, not
so much so.
Speaker 1 (17:41):
It's the smell, not the flavor.
Speaker 2 (17:42):
Yeah. Yeah, Because most of these are hybrids between like peppermint,
like chocolate mints, peppermint and orange. And there's one called doublemint,
which is really good. It reminds me of bubblegum, you know,
when you think of doublemint bubblegum. And I don't know
which would be your favorite mint of the hybrids? Do
you have one?
Speaker 1 (18:02):
No?
Speaker 2 (18:03):
Yeah, there's so many to choose from.
Speaker 1 (18:05):
I really don't. I still, you know what, I still
like Kentucky's Colonel, just because of the foliage and the
way it's a nice one. I like the way it grows.
But I can't say that I have a favorite mint
of all of them. I still remember the men I
stole off of the tad table that you had decorated
with your mom's peppermint from way back when. Yes, that
had such a pungent flavor and aroma. That was phenomenal.
(18:30):
I mean it was so strong. And you know what's
funny is I transplanted that out of our patio when
I expanded that and put it because it was grown everywhere,
and put it over on the edge of the woods
on the in front of a fence. It only lasted
about a year and a half and then it just
kind of went away. I think I think your mom
got mad at me for taking it out of the
patio area.
Speaker 2 (18:49):
Well she was known. Yeah, you ain't crossed marinad Or,
that's for sure. Well that's funny because the spearmint is
a lot sweeter. Peppermint has a lot more mental I
think as far as the hybrids, I love ginger mint.
It's pretty and its variegated yellow and green color. Got
(19:11):
a little bit of a ginger flavor and aroma. So
lots of different mints shows from it all are good
for you.
Speaker 1 (19:17):
Get out and check out with your local independent garden center.
Lots of mens to choose from, and remember, as Rita
even said herself, mints were meant to be grown in containers.
Have a great Easter weekend. Say hi to mister Hickenfeld
for us.
Speaker 2 (19:29):
We will same to you all all.
Speaker 1 (19:30):
Right, take care green tom or not.
Speaker 3 (19:38):
Ron can help at one eight hundred eighty two three
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Our toll free number eight hundred eight two three eighty
two five five. Good morning. I am Ron Wilson, your
personal yard boy on this Easter a Saturday, and as
I promise, she is with us.
Speaker 2 (00:10):
Who is she?
Speaker 1 (00:11):
You say, well, it's time for are you erbally experienced?
She is our CCP CMAH award winning syndicated journalist, Appalasian,
herbal scholar, member of the Urban Society of America, author,
cooking teacher, media personality, motivational speaker. By the time this
segment's done, you'll be so motivated you can't stand it.
You'll hear her on Sacred Heart Radio as well as iHeartRadio.
(00:33):
Found the editor of about eating dot com. She loves
eating weeds from the lawndon garden Ladies and gentlemen, let's
welcome Rita Nader Hike confeed. Oh, great crowd in here
this morning, Great crowd, sit down.
Speaker 2 (00:54):
Thank you, well, good morning. I didn't know that I
was so busy with all those titles that you have
given me.
Speaker 1 (01:00):
Oh I crossed out two thirds of them. Uh me.
So are we ready for Easter?
Speaker 2 (01:10):
Uh? Yes we are.
Speaker 1 (01:11):
Do we color eggs with natural products?
Speaker 2 (01:14):
Yes? We did? We did last week the kids came
up and we did tumor for yellow, so pretty, and
then the red and the yellow onion skins. And usually
we do red cabbage, you know, and it produces a
beautiful teal blue egg. But this year I did the
butterfly blue pea powder and oh my goodness, it took
(01:38):
just a few minutes and it's a beautiful blue and
of course natural. So yeah, we do that every year,
mister Wilson. My mom used to. She started the tradition,
but she only used onion skins because that's what she has. Sure, yeah,
and the only twelve. The only color I've not had
a lot of success with is green because I've tried
(01:59):
herbs and they sort of turned golden. People have said
like chick weed and all kinds of green matter, but
it never translates. So but anyway, other than that, the
beet juice turns it are pretty pinkish brown. So it's
really pretty different. And you know, making good use of
(02:19):
our environment too well.
Speaker 1 (02:20):
And you're passing along a tradition which is I think
very very important. You know, you got it from your
mother and you're passing along to you know, your kids
and their kids, and you know, they'll all do this
someday with their kids and say, are crazy old Grandma
CINSI right.
Speaker 2 (02:37):
Yeah, yeah, let's hope they do.
Speaker 1 (02:41):
She was crazy, but we all went over there and
still did our boiled eggs keep her happy.
Speaker 2 (02:49):
That's it. Not much. It doesn't take much. So this
Easter weekend, oh my goodness, it just seems like it's
coming up so quick, don't you think.
Speaker 1 (02:57):
Well, yeah, and you know it's late too, you know,
I mean last year it's the end of March, so
it's three weeks later than last year. It always comes
up quick. There's so many things going on in April's crazy.
April is just a busy, busy month. But I always
like this weekend. I know you, I don't know. You
may not have been listening to the show earlier. Good
Friday always has a lot of good memories for me.
And it's good weekend just overall, always like Easter weekend.
(03:20):
Talking with Rita Hiken, founder website is about eating dot com.
We left your recipe on there this week for the
hot Cross buns in case anybody wants to give that
a shot for this weekend. And you know it's Rita's recipes,
you know, it's easy and will taste great, but that's
on there for you. And of course her recipe for
this weekend, which is good for coming up for the
(03:41):
Kentucky Derby or this weekend either way, is mint julips.
Speaker 2 (03:46):
Yeah, you know, I again, all of a sudden, April
is just about gone and then we have the Kentucky Derby,
and that is when people you know, Mint is in
the forefront of Kentucky Derby because the mint julips. And
I thought, well, let's just talk about mint this week
because I won't be talking to you next week, so
(04:06):
let's do it this week. And Mint such a beautiful favorite.
Speaker 1 (04:11):
You could be talking to us next week. Well that's
your choice.
Speaker 2 (04:16):
Oh is that right?
Speaker 1 (04:17):
Uh huh? You picked the days?
Speaker 2 (04:19):
Oh jeez, that is right. Okay, Well maybe we'll talk
next week too, but let's get.
Speaker 1 (04:24):
Through this first, okay, all right, all right? So why
why is why was men julips such a big thing
for the Kentucky Derby.
Speaker 2 (04:32):
Well, you know, I researched this. I hadn't really no
idea for quite a long time. I just knew that
they served mint julips as a derby and what I
found it has been promoted by Churchill Downs in association
with the Derby since nineteen thirty eight. And I did
not know that. But I remember last year you told
(04:54):
me like over one hundred thousand julips are served over
the two day period of the Derby and the Kentucky Oh,
and I didn't know that either.
Speaker 1 (05:05):
I think I think it was a ton of mint
leaves or something like that or used.
Speaker 2 (05:11):
Yeah, and the mint that you know, you and I
have debated this before when I do the mid July it, well, yeah,
we did.
Speaker 1 (05:22):
We begged it, We begged it to differ.
Speaker 2 (05:26):
Oh is that right? Well, the traditional mint, as you know,
one of your favorites is spearmint for the Derby, and
that's what you use. But I still like peppermint. But
you're right at spearmint and spearmint. We can we're going
to talk about the two different kinds of mints. But
the term julip is meant to define a sweet drink,
(05:47):
sometimes a medicinal one.
Speaker 1 (05:48):
There you go, spelled julep j u l e p.
Speaker 2 (05:53):
That's right. So it's been made famous by the Kentucky Derby,
but something that you could certainly drink all during herb
season when the mint is abundant, which is just about
from now till the frost kills it dead. So just
one of those herbs it's easy to grow.
Speaker 1 (06:11):
I think it's interesting that you always seem to work
this in somewhere when you're describing so many of the
herbs that we talk about divines that a sweet drink
or sometimes a medicinal one.
Speaker 2 (06:22):
Well, yeah, you know, I've always said there's not a
herb on this planet that doesn't do your body good,
not only nutritionally ornamentally, but medicinally. And peppermint such a
good digestive herb. I mean, if you've got a high
fat meal, you have a cup of peppermint tea hot
or cold, it's gonna help, you know, settle your tummy.
(06:44):
So really it's a wonderful herb as far as the
medicinal qualities, And most people love it because of the flavor,
and I don't know that they think of the medicinal qualities.
But peppermint tea, even if you buy it in the store,
one of the most popular herbal teas around.
Speaker 1 (07:01):
And if you check out her recipes again on the
Ron Wilson online dot com, she has both recipes for mint,
julips and for mohito's.
Speaker 2 (07:10):
Oh yeah, and you know mohito mint at naturs when
when and I'll be there I think next week, so
hopefully you'll be there too on a Saturday. But the
mohito mint is such a popular mint too. And again
people think, well, what is mohito mint? And it's actually
(07:30):
like a crossbreed from spearmint and apple mint. And I
didn't know that either, So trying to get all this researched.
And it goes great with citrus, and that's why we
make mohitoes with lime and rum and the mohito mint again,
besides the Kentucky Colonel spearmint, one of the first mints
to that we you know, grow out of so to speak.
(07:55):
We sell a whole lot of that.
Speaker 1 (07:56):
So if you want to do my version, you use
Kentucky Colonel Spearman. If you want to do Rita's version,
you would use peppermint. And of course bourbon is involved
here somewhere. Do you have a favorite bourbon or it's
just uh, whatever you grab off the shelf.
Speaker 2 (08:11):
Well, you know, it's funny that you asked me because
I've been testing out of course bourbons, yes, and Wyoming whiskey.
I have tested that out and it's it's a sort
of a soft bourbon whiskey whiskey, and we like that
so that the last time I made Julips a few
days ago, just testing, that's what I use. Sure, just basically,
(08:34):
I don't you know, it's whatever's on the shelf, and
you know I use it for cherry bounce and all
that whatever we've got. So I can't say in particular,
how about you sholl.
Speaker 1 (08:44):
Out the bus and do the angels envy? That's what
they know. They first developed angels in before the female
bourbon drinker. Of course now is popular with everybody's expensive,
but love to get you a bottle of that. I
think you would, You would enjoy that. I am. I
am a buffalo trace, I'm a gentleman jack. Those are
(09:05):
probably my two favorite when it comes to the bourbon.
But I'm open, always open, good.
Speaker 2 (09:10):
Yeah, Yeah, you've got to be open with that kind
of stuff.
Speaker 1 (09:13):
So what about Chris, Yeah, what about growing mint? Well
we're going to talk about growing men and the different
types of mens that are out there, because there are
a bunch of them and can you keep it controlled? Well,
I know we're gonna find out when Rita Hikenfeld after
the breakerr website again about eating dot com. It's all
happening here in the garden with Ron Wilson. How is
your garden growing?
Speaker 3 (09:32):
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Speaker 1 (11:56):
Talking yarding and talking herbs here in the garden with
Ron Wilson, and of course that would be with Rita Hikenfeld.
Are you urbally experienced or website about eating dot com?
You know, I've enjoyed so far and I always do
having you on your show. You you're great, That's what
we've always had you on. Everybody loves you. But now
that you know that we've been focusing on an individual
(12:16):
herb each time you're on here, I've also been, like
you have. You send me a lot of information that
you find out about at researching, and I've been doing
the same thing on those. I learned so much And
there's so much in a name and the way things
are put together. Talking about the difference between spearmint and peppermint,
and you know you I like spearmant, you like the peppermint,
(12:37):
and the one that we sell the most of is
Robert Mitcham.
Speaker 2 (12:41):
Right, Oh yeah, Robert permint.
Speaker 1 (12:44):
Well, so I went online to find out why they
called it Robert Mitcham. And I did a lot of
digging in and there is really a Robert Mitcham mint.
It's no, it's called it's supposed to be Roberts mitch
Ham mint.
Speaker 2 (13:06):
Oh okay, And it came from.
Speaker 1 (13:08):
Yeah, it came from Mitchham, London, London, and Mitchham peppermints
are a particular type of peppermint that's grown and there's
different type of the black Mitcham mint, things like that,
and Roberts Mitchham came from a plant breeding and they
were breeding all of these for to be verticilli and
(13:29):
wilt resistant, and that's one it came up and it
did really well and grew really nicely, and it was
called Robert's Mitchham at h a m not Mitcham. So
I don't now I can't figure out where the where
the jump came from because I can't find out why that.
But it's it's not Robert Mitcham, it's Roberts Mitchham.
Speaker 2 (13:51):
Well, probably because when you think of Robert Mitcham, you
think of the American actor and so oftentimes names whether
it's flowers, earths, and you know, just being in the business,
they sometimes get skewed up and changed a little bit
phonetically or you know, the dialect and just where you're
(14:12):
from culture, So that's interesting to note. So it originally
is from England, and I think.
Speaker 1 (14:18):
Well, Mitchham's yeah, and I think and you know, and
I'm thinking, and I want to keep investigating this because
I'm thinking that if somebody came up with another selection here,
maybe they just kind of played off of that and
call it Robert Mitcham. Because you go to any of
the growers, you know, all their catalogs and stuff, they
all say that Robert Mitcham, and I mean you do too.
(14:39):
It's on our sign that way, and that's what I
always thought it was, but I never I couldn't figure
out why they named it after him, and it wasn't
That wasn't what it was at all. So it's Mitch Ham.
Now we know the rest of the story.
Speaker 2 (14:51):
So we don't know if it's a different type of
mint or if it's just a phonetic era, but regardless,
it is a wonderful peppermint. Really a grower and you know,
you and I have talked about this a lot as
far as in ground gardening versus container and I have
always agreed that mint is what a herb that does
good in containers.
Speaker 1 (15:12):
Mint was meant to be grown in containers. Is that
what I heard you say?
Speaker 2 (15:18):
Yes? Because the root, you know, it dies out, looks
like it's died out over winter, and underneath the soil
those roots sometimes are like two feet long. I was
walking along our old country road a few days ago
and there's a ditch that's fed like by like an
(15:38):
organic spring, and there's some watercrests in there. So I'm thinking, oh,
this will be delicious. So I'm digging around and right
in the center there's a patch of peppermint right in
with the watercrest, mister Wilson, and so I'm pulling it up,
and I'm not kidding. The root is a foot long.
It just went on and on and on growing in
(16:00):
the water. Yeah. Yeah, right in the ditch with the watercrest.
Speaker 1 (16:04):
You sent that picture of the watercress in the pots
and your chickens all standing around there, and I saw
the mint in there, and I thought you stuck that
in there because we were going to talk about mint.
And then I realized that in front of that you
had a little caption that said, can you find it
in this batch of watercress? I thought you just stuck
those in there.
Speaker 2 (16:25):
Nope, I didn't. And you know, mint, I've always said
it will grow out of concrete. It does. Love. I
don't think you can over water mint for sure, but
even if you put it in a container and say
in the herb garden it has drainage holes, the roots
will find their way out underneath or over the rims.
So yeah, it's it's a lovely herb to keep away
(16:46):
ants as well. Peppermint. I keep a pots of peppermint
by the kitchen door because it's repellent to ants. So again,
not only medicinally culinarily, but you know, you can keep
insects aways too, So it's a useful plant.
Speaker 1 (17:00):
Talking with Rita Hikenfelder website about eating dot com, there
are so many mints availables like basil. I mean you
walk down ten tables of different types of mints. When
I look at the labels, you know, it's like apple
mint and chocolate mint and all these different ments. Do
they act you taste like apples and chocolate and all that.
Speaker 2 (17:17):
Well, you know, it's interesting you said that because the
apple mints, sort of a fuzzy, rounded leaf and it's
got such a wonderful apple aroma, but I don't ever
get the apple flavor. It's just like chocolate mint, which
is the kid's favorite. Whenever I see kids at Natorp's
when I'm there, I'll give them a piece of chocolate mint,
(17:37):
and they're so excited because the aroma is chocolate, not
so much so.
Speaker 1 (17:41):
It's the smell, not the flavor.
Speaker 2 (17:42):
Yeah. Yeah, Because most of these are hybrids between like peppermint,
like chocolate mints, peppermint and orange. And there's one called doublemint,
which is really good. It reminds me of bubblegum, you know,
when you think of doublemint bubblegum. And I don't know
which would be your favorite mint of the hybrids? Do
you have one?
Speaker 1 (18:02):
No?
Speaker 2 (18:03):
Yeah, there's so many to choose from.
Speaker 1 (18:05):
I really don't. I still, you know what, I still
like Kentucky's Colonel, just because of the foliage and the
way it's a nice one. I like the way it grows.
But I can't say that I have a favorite mint
of all of them. I still remember the men I
stole off of the tad table that you had decorated
with your mom's peppermint from way back when. Yes, that
had such a pungent flavor and aroma. That was phenomenal.
(18:30):
I mean it was so strong. And you know what's
funny is I transplanted that out of our patio when
I expanded that and put it because it was grown everywhere,
and put it over on the edge of the woods
on the in front of a fence. It only lasted
about a year and a half and then it just
kind of went away. I think I think your mom
got mad at me for taking it out of the
patio area.
Speaker 2 (18:49):
Well she was known. Yeah, you ain't crossed marinad Or,
that's for sure. Well that's funny because the spearmint is
a lot sweeter. Peppermint has a lot more mental I
think as far as the hybrids, I love ginger mint.
It's pretty and its variegated yellow and green color. Got
(19:11):
a little bit of a ginger flavor and aroma. So
lots of different mints shows from it all are good
for you.
Speaker 1 (19:17):
Get out and check out with your local independent garden center.
Lots of mens to choose from, and remember, as Rita
even said herself, mints were meant to be grown in containers.
Have a great Easter weekend. Say hi to mister Hickenfeld
for us.
Speaker 2 (19:29):
We will same to you all all.
Speaker 1 (19:30):
Right, take care green tom or not.
Speaker 3 (19:38):
Ron can help at one eight hundred eighty two three
talk This is in the garden with Ron Wilson.
Speaker 1 (20:01):
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In The Garden with Ron Wilson News
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