Journal of Agricultural Science; Vol. 11, No. 16; 2019 ISSN 1916-9752 E-ISSN 1916-9760 Published by Canadian Center of Science and Education 54 Agronomic Viability of Mentha piperita Under Quantities and Forms of Application of the Organic Fertilization in the Semiarid of Brazil Jordany Ramalho Silveira Farias 1 , Paulo César Ferreira Linhares 2 , Janilson Pinheiro de Assis 2 , Roberto Pequeno de Sousa 2 , Maria Francisca Soares Pereira 2 , Eudes de Almeida Cardoso 2 , José Aluísio de Araújo Paula 3 , Neurivan Vicente da Silva 1 , Francisco Laíres Cavalcante 1 , Ariana da Mota Oliveira 1 & Lunara de Sousa Alves 2 1 Federal University of Campina Grande, Campina Grande, Paraíba, Brazil 2 Jitirana Research Group, Department of Agronomic and Forestry Sciences, Federal Rural Semi-Arid University, Mossoró, RN, Brazil 3 Brazilian Service to Support at Micro and Small Enterprises of Rio Grande do Norte, Mossoró, RN, Brazil Correspondence: Jordany Ramalho Silveira Farias, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil. E-mail: jordanypb7@hotmail.com Received: June 1, 2019 Accepted: July 13, 2019 Online Published: September 30, 2019 doi:10.5539/jas.v11n16p54 URL: https://doi.org/10.5539/jas.v11n16p54 Abstract The use of available resources in the property is of paramount importance for the sustainability of the system. In this sense, the objective was to study the agronomic viability of mint Mentha piperita under amounts and forms of application of the organic fertilization in the semiarid of Brazil. The experiment was conducted at the experimental farm Rafael Fernandes in the period from August 2017 to November 2017, in the Alagoinha district, rural area of Mossoró-RN. The experimental design was a randomized complete block design in a 5 × 2 factorial scheme, with four replications. The first factor consisted of the quantities of the mixture of jitirana plus bovine manure (0.0, 1.4, 2.8, 4.2 and 5.6 kg m -2 ), the second factor was composed by the way of handling the mixture of jitirana and bovine manure (incorporated and in cover). For the mint crop, the cultivar Mentha piperita was planted. The following characteristics were evaluated: biomass height, green mass production; number of bunches; dry mass production; oil content and oil production. No interaction was observed between the amounts of organic fertilization in the forms of management of organic fertilization in the characteristics evaluated. The best agronomic performance of mint was observed in the amount of 4.2 kg m -2 , with green mass production of 1.5 kg m -2 , equivalent to 16.4 units m -2 . Organic fertilization becomes viable option to be used in the fertilization of the mint. Keywords: organic fertilization, physical analysis, Merremia aegyptia L., agroecological production 1. Introduction The peppermint, belonging to the genus Mentha of the family Lamiaceae, being an aromatic plant, it is among the most popular herbs for use in the form of teas in order to treat headaches and disorders gastrointestinal and respiratory disorders. The drug, is used mainly to obtain the oil, is widely used as flavoring agent, food additive, oral hygiene products and pharmaceutical preparations (Simões et al., 1998). Among farmers working in the family production system, the presence of this species in their production areas is very common, considering their use in folk medicine as well as in cooking. Its production occurs in organic system on the farms of family-based farmers who cultivate sustainably for consumption and commercialization (Linhares et al., 2018). The organic production of vegetables has been efficient in the northeastern region of Brazil. The demand for healthy food, produced in systems ecologically sustainable, becomes increasingly reality in the country, from the point of view of the consumer, contributing more and more to a demand in products resulting from the non-use of chemical products (Martins, 2008). Among the plant species produced in the northeast region, is found Mentha piperita L. it is an aromatic plant belonging to the Lamiacea family, also known as peppermint and peppermint, its essential oil is considered industrially important (David, Boaro, & Marques, 2006).