How to Grow Peppermint

General Information

Botanical Name:

Mentha × piperita

Common Names:

Peppermint

Plant Family:

Lamiaceae

Type:

Perennial; Culinary; Medicinal; Aromatic; Cool Season to Mild Warm Season Grower depending on climate

Our Favorite Varieties:

Black peppermint, white peppermint, chocolate mint, orange mint, lemon mint, lavender mint, lime mint

Know Before You Grow

Growing Zones:

3–11, depending on winter protection and local conditions

Frost Hardy:

Yes

Heat Tolerant:

Moderate, especially with moisture

Stratification:

No

Rows, Beds, Containers:

Yes to all three

Starting from Seed

When:

Start indoors 6–8 weeks before last frost, or sow outdoors after frost danger passes. Cuttings or divisions are usually easier and more reliable than seed

Soil:

Seed-starting mix

Depth:

Surface sow and press in lightly. Do not cover

Water:

Keep evenly moist, not soggy

Germination:

10–14 days

Up Pot:

Up pot when the first true leaves appear and seedlings need more root room

Light:

14–16 hours under grow lights indoors; full sun to part shade outdoors

Soil Temperature:

55°F–65°F for germination

Heat Mat:

Helpful, but not required

Harden Off:

Yes, 7–10 days before transplanting outdoors

Row, Bed, Container Prep

Soil:

Rich, moist, 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. Peppermint 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 and press in lightly

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. Peppermint 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 and 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 indigestion, nausea, gas, stomach discomfort, and mild spasmodic digestive complaints

Forms:

Tea/infusion, tincture, syrup, fresh herb, dried herb, infused oil, steam

Dosage or Application:

Traditionally used as tea made from 4.5–9 g dried leaf daily, divided into 3 doses. Traditional tincture use is 6–9 mL daily, divided into 3 doses. Peppermint leaf preparations may worsen heartburn in some people

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, strongly minty

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. Peppermint leaf and peppermint oil are also used in steam and aromatic applications, but the oil is much stronger than the leaf

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:

There is a reason people always say “contain mint.” Putting it in it’s own bed, where it has contact with soil that other nearby beds share is not enough to contain mint. Mint is best contained in containers.

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