Mint is one of the great accompaniments to so many dishes. It’s a pungent addition when made up in vinegar for meats like lamb and it is found in sauces like Indian raitas. The herb makes an excellent garnish and is essential in cocktails like mojitos. It’s so easy to grow your own.
It is a hardy perennial which usually dies down over autumn and winter but comes back with a vengeance. There are many different types of mints and case needs to be taken if they are grown in an unlimited plot. Their jagged leaves though will stand out and we make plenty of space for them because it’s an attractive plant and such a great addition to the vegetable plot. Just brushing past the leaves releases a superb aroma. Please consider it for your garden!
Sowing Guide
- Sow mint seeds indoors or in the greenhouse or polytunnel between February and June. Sprinkle the seeds on the surface of moist seed compost.
- The seeds germinate above 21ºC but no higher than 25ºC so warm conditions are advised.
- Plant young shoots out when the weather is warm into good soil. You may need to use a barrier as they have invasive roots so a specific plot which can be managed is advisable.
- Harvest the leaves regularly when they are fully grown. Harvesting time is between June and August. Best to pick when they are young because the flavour is so much stronger. The plants begin to brown and die off in the late summer and ideally you want plenty because some dishes make great use of this herb.
To preserve mint, make some ice cubes containing the chopped up leaves.
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Purchase your Garden Mint seeds here (UK site)
Purchase your Garden Mint seeds here(USA site)