Thompson & Morgan

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Mint

Mentha x piperita, Peppermint

Hardy Perennial

The ideal accompaniment to roast lamb - homemade mint sauce is hard to beat! Add to boiled new potatoes and peas, make mint jelly or garnish summer drinks. Growing mint plants is so easy and this aromatic herb plant has a multitude of culinary uses. This vigorous perennial is best planted in a container to control its spread. Height: 30cm (12"). Spread: 100cm (39").

Useful links:

How to grow herbs


Culinary note: Some parts of these flowers are edible. For more details about edible flowers click here.

Ideal For:
patio, kitchen garden, wildlife gardens, low maintenance garden
Flowering Period:
June, July, August
Sowing Months:
February, March, April, May, June
Position:
full sun
    • 1 packet (1250 mint seeds)

    •  
    • Despatch: Despatch within 24 hours
    • £2.29

Sow mint seeds indoors or under glass from winter to early summer. Sow in pots or trays on the surface of barely moist seed compost. Do not cover the seeds with compost. Place the seed tray in a propagator at a temperature of 21-24C (70-75F) or seal inside a clear polythene bag until germination which takes 7 - 16 days.

When seedlings are large enough to handle, transplant into 7.5cm (3") pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise mint plants to outdoor conditions over 7 - 10 days before planting outdoors. Grow mint on any well drained soil in full sun or partial shade at a distance of 30cm (12") apart. Alternatively grow mint in containers to control its vigorous growth.

Once established mint requires little aftercare. Harvest mint leaves before the flowers develop and use them fresh, dried or frozen. Cut back the old stems in autumn and repot container-grown plants annually in spring.
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