How to Grow Mint
General Information
| Botanical Name: | Mentha spp. |
| Common Names: | Mint, peppermint, spearmint, apple mint, chocolate mint, orange mint (just to name a few…) |
| Plant Family: | Lamiaceae |
| Type: | Perennial; Culinary; Medicinal; Aromatic; Cool Season to Mild Warm Season Grower depending on climate |
| Our Favorite Varieties: | Peppermint, Spearmint, Apple Mint, Orange Mint, Chocolate Mint, Ginger Mint |
Know Before You Grow
| Growing Zones: | 3 – 11 |
| Frost Hardy: | Yes |
| Heat Tolerant: | Moderate to good, especially with moisture |
| Stratification: | No |
| Rows, Beds, Containers: | Yes to all three, but containers are strongly recommended because mint spreads aggressively |
Starting from Seed
| When: | Start indoors 6–8 weeks before last frost, or sow outdoors after frost danger passes. Division or cuttings are usually easier and more reliable than seed for many mints |
| Soil: | Seed-starting mix |
| Depth: | Surface sow or barely cover |
| Water: | Keep evenly moist, not soggy |
| Germination: | 10–15 days |
| Up Pot: | Up pot when seedlings are large enough to handle and need more root room |
| Light: | 14–16 hours under grow lights indoors; full sun to part shade outdoors |
| Soil Temperature: | 65°F–70°F |
| Heat Mat: | Helpful, but not required |
| Harden Off: | Yes, 7–10 days before transplanting outdoors |
Row, Bed, Container Prep
| Soil: | Moist, rich, well-drained soil |
| pH: | 6.0–7.0 |
| Soil Depth or Pot Size: | 8–10 inches of workable soil; one plant does well in an 8–12 inch pot, larger if you want a full container |
| Trellis: | no |
| Fertilizer/Feed: | Light to moderate feeding. Compost-rich soil is usually enough, with a light balanced feed if growth is weak |
| Compost: | Mix in compost before planting |
Transplanting/Up Potting
| When: | After frost danger passes, or when conditions are mild and suitable |
| How: | Transplant gently and keep the root ball intact. Mint also transplants very easily from divisions or rooted cuttings |
| Depth: | Same depth it was growing before |
| Spacing: | 12–18 inches apart |
| Mulch: | Light mulch helps conserve moisture |
| Water: | Water in well after transplanting and keep evenly moist while establishing |
Direct Sowing
| When: | In spring after frost danger passes, or during cooler growing windows in milder climates |
| Depth: | Surface sow or barely cover |
| Spacing: | Sow thinly, then thin to 12–18 inches apart |
| Water: | Keep the seed zone evenly moist until germination and establishment |
| Light: | Full sun to part shade |
| # in Sq. Ft. Planting: | 1 for a full plant; 4 only if kept trimmed very small |
Growing Care
| Fertilizer/Feed: | Feed lightly to moderately if needed. Too much feeding can give you lush growth with weaker flavor |
| Days to Maturity: | 60–90 days from seed; much faster from cuttings or divisions |
| Water: | Keep evenly moist. Mint likes more moisture than Mediterranean herbs such as thyme, oregano, rosemary, and sage |
| Pruning/Harvesting: | Pinch and cut often to keep plants bushy and to delay flowering. Cut back hard if plants get leggy |
| Mulching: | Helpful for moisture retention and cooler roots |
| Pollination: | Not needed for leaf production. Flowers attract pollinators |
Companions & Antagonists
| Plant Family: | Antagonists: |
| Brassicas | None |
| Tomatoes | – |
| Peas | – |
Attracts & Repels
| Attracts: | Repels: |
| Pollinators and beneficial insects when flowering | Often grown for its strong scent, which may help confuse or discourage some pests |
Pests & Disease
| Pests: | Disease: |
| Aphids | Rust |
| Spider Mites | Powdery Mildew |
| Flea Beetles | Leaf Spots |
| Cutworms | Stem rot |
| – | Root Rot |
Seed Saving
| When: | After flowers dry and seed heads mature |
| Method: | Let flower heads dry on the plant, then cut, dry further if needed, and rub or shake out the seed |
Harvest Time
| When: | Once plants are established and have enough growth to spare |
| How: | Cut stems just above a leaf pair or harvest sprigs as needed |
| What: | Leaves and tender stem tips |
| Storing: | Best used fresh; short-term refrigeration works well |
| Preservation Methods: | Drying, freezing, syrups, herb sugars, teas, vinegars |
Medicinal Uses:
| Traditionally Used for: | Traditionally used for digestion, nausea, gas, stomach discomfort, cooling, and soothing |
| Forms: | Tea/infusion, tincture, syrup, fresh herb, dried herb, infused oil, steam |
| Dosage or Application: | Traditional use varies by type of mint and by preparation. Household use is most often tea, fresh herb, or dried herb rather than one single fixed dose |
| NOTICE: | This information is based on historical/traditional fact. It is for educational purposes only. Lowe Bridges Farm will not be held liable for your use of this information. Your use of this information and the results thereof is your responsibility, and yours alone. |
Culinary Uses:
| Flavor Profile: | Cool, fresh, sweet, bright, depending on type |
| Best Used In: | Teas, desserts, lamb, fruit, salads, sauces, cocktails, yogurt dishes, vegetables |
| Forms: | Fresh leaf, dried leaf, chopped, whole leaf, infused |
As an Aromatic:
| Used for: | Freshness, cooling scent, mental brightness, and clean herbal fragrance |
| How: | Fresh in bouquets and sachets, dried in herb blends, or used in aromatic household preparations |
Troubleshooting
| Leggy growth: | Needs more sun or more frequent cutting |
| Weak flavor: | Too much shade or too much fertilizer |
| Yellowing: | Often overwatering, poor drainage, or an old crowded plant |
| Powdery coating on leaves: | Powdery mildew |
| Orange or brown spots: | Possible mint rust |
| Plant taking over everything: | Normal mint behavior; divide it, cut it back, or move it to a container |
