I disagree with Peanuttree - sorry about that PT! I've had a large pot of chocolate mint for many years, and it really does taste like a chocolate peppermint patty - though some people don't get the flavour as much as other people do. For me, it's quite pronounced. Yes, it is derived from peppermint, but it does definitely have that chocolate-flavour overtone to it, and although the leaves are a darker green than spearmint, there's nothing chocolate-coloured about them - it just looks like ordinary peppermint. I also have the true peppermint, and there's nothing chocolate-y about that. I keep my mints well separated to prevent one taking over the other (all are in pots). As often happens with cultivars, it's possible that your chocolate mint has reverted back to the original peppermint, Fledgling.

Steve, I don't understand why you are using trellis's. None of the herbs you have have vining tendencies. If you are using the trellises for support, I'd recommend trimming back the plants instead to put more energy into making roots and filling out the plants themself. If you don't mind what the pots look like think of recycling 2 liter soda bottles, gallon jugs with the tops cut off or anything slightly resembling a gallon size pot and poke 4-5 1/4" or 1/2" holes in the bottom for drainage. If you have a recylcing center near by I've never found one that doesn't mind you going through it for containers (this is from experience) and they are free. Yard sales are another great source of cheap pots, I just bought a barrel, square plastic patio container and a 3 gal foam planter for $3 (don't be afraid to bargain...they were asking $5 for 2 of the pots and got them for $2. But do save your money and use a soil less potting mix preferably without fertilizer (the fertilizer washes out after a couple of waterings anyway). Daisy, I disagree with keeping the soil permanently moist. This may be so until and only until the plants are established, once the roots have developed enough that the plant is thriving allow to dryout between waterings. Many an herb has died from over watering, herbs prefer the soil to dryout between watering.

I love having it in the garden, but don't really care for the taste in tea or other foods. I just use mine to garnish desserts. And to supply the neighbors who like mint. Some years ago, I bought a little pack of 6 plants and planted them at the back of my driveway. They quickly spread down the entire side of the house. Which was okay--since the space there is only about 18" wide, between the house and driveway. It's relatively contained, but there's plenty there to go around. Did take some to the new house and put it in carefully selected areas where it has some borders to keep it from taking over.

While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -