Spearmint - Mint Seeds

Start mint indoors about 8–10 weeks before the expected last spring frost, or direct sow outdoors after the soil has begun to warm. Seed-grown mint can be slow and variable, so indoor starting often gives seedlings a more dependable beginning.

Transplant outdoors in spring after plants are well rooted. Established mint is perennial in many climates and usually returns from underground growth after winter dormancy.

Mint seed is tiny and needs light to germinate. Press seeds onto the surface of moist seed-starting mix and cover only barely, if at all.

Keep the surface evenly moist until germination, which may take one to three weeks. Provide strong light once seedlings emerge and transplant them when they are large enough to handle.

Space mint about 18–24 inches apart if growing in the ground. For easier control, plant it in a large container with good drainage. Seed-grown plants may vary in fragrance and flavor, especially when the variety is a hybrid.

Choose a site with full sun to partial shade and soil that holds moisture without becoming waterlogged. Mint grows best with steady water and moderate fertility.

Harvest or cut plants back regularly to encourage tender new growth. Remove flower stems if leaf production is the priority, or allow some blooms to open for bees and other pollinators.

Mint flowers attract bees, hoverflies, and beneficial insects, making the plant useful near vegetable gardens and orchard edges. Keep it in a container or dedicated bed, however, because the roots can spread aggressively into neighboring crops.

Begin harvesting once plants are established and producing several healthy stems. Cut just above a leaf pair, taking no more than about one-third of the plant at a time.

Harvest before flowering for the strongest leaf flavor, preferably in the morning after dew has dried. Use mint fresh, freeze it, or dry it gently in a shaded, airy place. Regular cutting encourages repeated flushes of tender growth.

Mint leaves contain fragrant essential oils and naturally occurring plant compounds that give each variety its cooling scent and flavor.

Use mint in hot or iced tea, lemonade, fruit salads, yogurt sauces, tabbouleh, peas, potatoes, desserts, syrups, jellies, cocktails, vinegars, and fresh garnishes. Different varieties vary greatly in strength and character, so taste before using heavily.

Mint is generally vigorous, though aphids, spider mites, flea beetles, caterpillars, and slugs may feed on the leaves.

Rust and mildew can appear where plants are crowded or foliage remains damp. Thin dense growth, provide airflow, water near the soil, and remove affected leaves. Growing mint in fresh potting mix or rotating containers can help when disease has persisted.

Mint is insect-pollinated, and varieties can cross readily when flowering near one another.

For seed saving, select healthy plants with the fragrance, flavor, and growth habit you want to continue. Grow only one seed-producing type or provide generous isolation, understanding that some variation may still occur.

Allow flower heads to mature until they turn brown and dry. Cut stems before seed scatters, finish drying them under cover, then rub or thresh the heads to release the tiny seeds. Store fully dry seed in a labeled container in a cool, dark place.

For preserving a named variety exactly, division or cuttings are usually more dependable than seed.

• Grow mint in containers or a dedicated bed.
• Harvest often to encourage tender leaves.
• Divide crowded plants every few years.
• Let some flowers bloom for pollinators.
• Use cuttings or division to preserve a favorite named variety.