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Mint Round Leaved
( Mentha Rotundifolia )

We have new crop Mint Round Leaved ( Mentha Rotundifolia ) of premium quality. We are able to offer and export in different forms

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Mint Round Leaved ( Mentha  Rotundifolia )
rowing your own mentha rotundifolia supplier exporter perrenial herbs can be fun for the whole family, and can provide a fresh supply for your kitchen for years to come. Herbs can be grown successfully by themselves or in a group in containers. If there isn’t much space available for planting in your property, consider an herb container garden. The herbs listed below will return each spring for you to enjoy in your favorite recipies, and many have additional health benefits.
Apple Mint has less invasive growing habits than other varieties of mint and will not take over the whole garden. It has a pleasant, fruity taste and is sweeter than other mints. Also known as round-leaved mint,mentha rotundifolia exporter it has wrinkled, round leaves which have an apple scent. It grows best in rich, moist soil and partial shade and produces lilac and cream flowers in late summer.
It is used mainly in teas, and its milder taste makes it ideal for use in fruit salads and punches. Dried apple mint leaves retain their scent and make excellent pot pourri. Apple mint mixed with fresh cider vinegar and diluted with water makes a natural skin toner.
With the same sweet licorice flavor as Sweet Fennel, Bronze Fennel can be used in place of mentha rotundifolia exporter in any recipe, and the soft wispy leaves with their unique bronze color add visual interest in the flower or herb garden. Its arching grace also makes it the perfect plant for the back of the border or for cottage gardens.mentha rotundifolia exporter By the end of the summer it will put up tall spikes that will be endowed with little yellow button flowers. If left on the plant, these will turn brown and form fennel seeds. Full sun and well drained soil are better for producing rich oils and seeds. Cut back to the ground at the end of the season after seeds have formed. Fennel has a long tap root which should not be disturbed after planting. (Not to be confused with Florence Fennel, the annual vegetable whose roots are cooked and consumed).
Fennel leaves are great with fish and can be used to stuff the cavity of a whole mentha rotundifolia exporter or to wrap fillets. If you want to collect the seeds (a prize ingredient in Italian sausage), just leave the flowering stalk until it matures.  The outer leaves can still be harvested during the growing season, just don’t cut the center stalk which will bear the flowers. Watch as the seeds start to turn from green to brown, and then cut the whole head and allow it to finish the ripening process in a brown paper bag. When the seeds are ripe, they will easily shake loose from the main head. Store in a dry airtight jar out of light.
Fennel is also a very important host plant for the Anise Swallowtail and the mentha rotundifolia exporter Black Swallowtail butterflies, and can be included in your butterfly garden. (A host plant is one that the butterfly lays eggs on and the baby caterpillars chew until they get ready to spin their coccoon and become a butterfly). Good companion plant is the butterfly bush to provide nectar for rhe adult butterflies.

Chives are hardy, draught tolerant perennials, eight to twenty inches tall, that grow in clumps from underground bulbs. The leaves are round and hollow, similar to onions, but smaller in diameter. In June or July, chives produce large round flower heads consisting of purple flowers. Chives grow best in full sun in a fairly rich, moist soil, high in organic matter, and has a mentha rotundifolia supplier Chives will tolerate partial shade and most soil types. Chives should be fertilized several times during the growing season with a balanced commercial fertilizer or bone meal and manure. Leaves can be harvested after established plants are 6 inches tall. All plants should be cut regularly to encourage new bulblets to develop, to prevent leaves from becoming tough, and to prevent flower formation.
 In culinary use, chives leaves (straws) are shredded for use as a seasoning or used in salads. To freeze-dry chives, place chopped chives on a cookie sheet and place them uncovered in the freezer. When the moisture has evaporated and they are dry and brittle, transfer to a glass spice jar and seal tightly. Store in a cool, dark place for up