Raw / fresh
Use fresh leaves raw as garnish, in salads, dressings, pestos, chutneys, teas, and herb sauces.
Herbs
Mint growing guide
Vigorous spreading herb with dozens of varieties. Extremely invasive — always grow in a container or with root barriers. Excellent pest deterrent and attracts beneficial insects.
10-16 daysGermination
30-40 daysHarvest
30 cmSpacing
0.5 cmSow depth
Full/PartSun
HardyFrost
2 cm/weekWater
6-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Mediterranean | Feb - Oct | Feb - Oct | Mar - Nov |
| Temperate | Mar - Oct | Mar - Oct | Apr - Nov |
| Cool | Mar - Sep | Mar - Sep | Apr - Oct |
| Arid | Mar - Oct | Mar - Oct | Apr - Nov |
Cooking and eating ideas
A quick garden-to-table guide for using Mint after harvest.
Cooked
Add near the end of cooking to soups, curries, stir-fries, eggs, noodles, or sauces to keep aroma bright.
Store / preserve
Freeze, dry, make pesto, herb oil, vinegar, infused salt, or paste.
Try: Fresh garnish, Pesto or chutney, Herb tea, Infused oil.
Good companions
Tomato, Peas, Cabbage, Brassicas
Avoid near
No avoid list yet.
Growing note
Grow in a buried pot to contain spreading roots.
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