| Annual or perennial | Perennial |
| Difficulty | Very easy |
| Height | 30-90cm |
| Spacing | 30-45cm (always contained) |
| Harvest window | Spring to autumn |
Mint is one of the most vigorous and rewarding herbs in the garden – and one of the easiest to grow. It spreads enthusiastically (some would say too enthusiastically), so a little containment goes a long way. Once established, it practically takes care of itself.
Which variety to buy
Spearmint (Mentha spicata) is the classic culinary mint – the one for cooking and salads. Peppermint (Mentha x piperita) has a sharper, more intense flavour and is best for teas and infusions. Apple mint (Mentha suaveolens) is milder and very pretty. Avoid generic “mint” from the supermarket herb shelf for planting – it’s often peppermint and won’t be what you expect in savoury dishes.
When to plant
Sow seeds or plant out divisions from mid-April once frost risk has passed. In Alsace, direct planting is safest from late April. Start indoors in March and transplant in May. It will die back in winter and return reliably each spring.
How many to grow
One or two plants is genuinely plenty for a family. Mint is so vigorous that more becomes a containment problem. If you want different varieties (spearmint for cooking, peppermint for teas), grow one plant of each in separate pots.
Conditions it needs
- Sunlight: Partial shade to full sun – tolerates shade better than most herbs.
- Soil pH: 6.0-7.0
- Soil type: Moist, rich, well-draining. Mint loves moisture and flags quickly in dry soil.
Container growing
Mint is one of the best container herbs – partly because it grows so well in pots, and partly because pots are the only sensible way to contain it. Use a pot of at least 30cm. It grows happily on a windowsill, balcony, or kitchen shelf and can be harvested year-round if kept indoors in winter.
How to care for it
Water regularly and generously. Keep soil consistently moist but not waterlogged. Cut back hard after flowering to encourage fresh leafy growth. Divide clumps every two or three years to keep it vigorous.
Propagation
Mint propagates almost too eagerly. The easiest method is division – dig up a clump in spring or autumn and split it into sections, each with some roots. Stem cuttings root quickly in water. The plant also spreads via underground runners, which can be cut off and potted up.
Watch out
Mint will colonise your entire garden if planted directly in the ground. Always grow in a pot, or sink a container into the soil to block the underground runners. This is not optional advice – it is genuine experience from every gardener who has ever planted mint “just for a season.”
Companion planting
Excellent near brassicas and tomatoes – it deters aphids, flea beetles, and whitefly. Also good near peas. Plant near your kitchen door so you grab it often.
Problems to watch for
- Mint rust: Orange powdery spots on leaves. Remove and destroy affected stems, improve air circulation, avoid wetting the leaves.
- Verticillium wilt: Wilting despite moist soil. Remove affected plants and don’t replant mint in the same spot for several years.
- Aphids: Pinch off badly affected tips. Usually resolves itself with beneficial insects.
When and how to harvest
Harvest from late spring onwards, once stems are 15-20cm tall. Cut whole stems just above a leaf node – this encourages bushy regrowth. Harvest in the morning after dew has dried for the best flavour. Cut back by up to two-thirds before it flowers for a second flush of growth.
How to store
- Fresh: Stand stems in a glass of water, cover loosely with a bag, refrigerate for up to a week.
- Dried: Hang bunches in a warm, airy spot. Strip leaves and store in a sealed jar for up to a year.
- Frozen: Blend with a little water and freeze in ice cube trays.
In the kitchen
Savory
Tabbouleh, raita, tzatziki, potato salad, pea dishes, fattoush, yoghurt sauces, chimichurri, cucumber salads. Add raw at the very end – heat destroys its freshness instantly.
Sweet
Chocolate mousse, fruit salads, mint sugar, lemon-mint sorbet, ice cream, meringues with mint cream. Pairs particularly well with chocolate and citrus.
Drinks
Mint tea, lemonade with fresh mint, mint-cucumber water, iced hibiscus tea with mint. The classic tisane – steep fresh leaves in just-boiled water for 5 minutes.