How to grow and care for mint plant

Mint a herb plant (Mentha spp.)  is hardy perennial that grow well in gardens and indoor containers. Their long stems grow upward, causing them to spread widely before toppling over and rooting wherever they come into contact with the earth. Mint bushes have tiny white or purple blooms in the summer that draw pollinators such as bees and butterflies. Mint  a herb is a culinary favorite and digestive aid that is well-known for its pleasant flavor. Its pungent aroma also acts as a natural insect deterrent. But mint herb is poisonous to animals.

Mint plant Overview

Mint a herb, commonly known as “pudina” and  botanically known as Mentha spp., is a member of the Lamiaceae family. This perennial herb usually reaches a height of 12 to 18 inches and a width of 18 to 24 inches. It grows best in moist, well-drained, loamy soil that ranges from acidic to neutral in pH. It can tolerate both full and partial sun. Mint a herb  is hardy in USDA zones 3 through 11 and blooms throughout the summer. Although mint is versatile and native to North America, Africa, and Australia, it is poisonous to pets.

How to plant mint herb?

When to plant mint  ?

In the spring, after there is no longer a chance of frost, plant mint herb outdoors. Plant mint in zones 10 and above in late February or early March. For mint, April is the optimum time to plant in zones 5 through 7, and mid-May is the best time to plant in zones 3 and 4.

Selecting a Planting Site

Because mint herb spreads quickly, you should keep it apart from your regular garden areas to avoid it eating up nutrients and crowding out other plants. Mint grows best in full sun or partial shade and prefers a moist, well-draining soil. It favors rich, compost-enriched soil. Ensure you completely bury the root ball of the mint plant in the ground, covering it with at least one to two inches of soil after planting.

Depth, spacing and support

Mint cuttings or small purchased plants should be planted 18 inches to 2 feet apart outside. Since mint grows quickly, two plants are typically enough to cover a few feet of ground. Plant mint with its shallow root system laid out gently, covering the roots with one to two inches of dirt. Consider adding edging around the planting area, planting the mint 18 to 24 inches deep, or growing the mint in a container to stop it from spreading across your garden.

Growing mint indoors

To give the mint herb enough room to develop, use a 12-inch container. Use low-fertilizer soil that has been specially blended for edible plants. Place the plant in an area that receives four to six hours of sunlight per day and maintains a temperature between 65 and 75 degrees Fahrenheit. Keep the soil moist, but note that low humidity may cause problems for indoor mint plants. Especially in the dry winter months, spray the plant in between watering or set the pot on a tray with water and pebbles to promote humidity.

Mint plant care

Light and soil

Since too much shade can cause lanky plants and less flavorful leaves, mint plants enjoy a little shade. If they receive regular irrigation and are partially protected from the intense afternoon light, they can even thrive in full sun. While mint may grow in a variety of soil conditions, it prefers rich, well-draining soil that has a pH of either neutral or slightly acidic.

Watering and fertilizer

When the top inch of soil seems dry, add more water to keep your mint healthy. Water your mint during dry spells to keep the soil slightly damp. Mint plants love water, but they shouldn’t be planted in soggy soil to avoid root rot. When temperatures rise, water the soil in the morning to keep it moist, and keep an eye out for withering leaves, which is a sign that the plant needs water.

If your soil is low in nutrients, fertilize mint plants once a month (every 4 to 6 weeks) during the growing season. You might not even need to add more fertilizer if the soil in your garden is already rich. Starting in the spring when the plants emerge, a balanced all-purpose fertilizer will help plants grown in containers and those in nutrient-poor soil. To ensure that the fertilizer is diluted correctly, always refer to the package instructions.

Humidity and Temperature

Mint a herb plants can withstand a wide range of temperatures; certain types are better suited to particular environments. While spearmint (Mentha spicata) tolerates heat well and grows in USDA hardiness zone 11, peppermint (Mentha piperita) is very cold hardy and grows in USDA hardiness zone 3. Average outside humidity is appropriate for most varieties of mint.

Pollination of mint plant

Cross-pollinating mint plants can produce hybrid seeds. Grow various species of mint independently in containers or garden beds to avoid this mess. A more effective way to create seeds with mixed taste and smell qualities is to plant two types next to each other and promote cross-pollination.

Various mint a herb plant varieties to grow

Mint comes in over 600 species and cultivars; some of the more well-known varieties are as follows:

Apple mint (Mentha suaveolens):

This particular variety of mint has a delicious flavor and a lovely scent of ripe apple and mint. It has stiff stems that grow to a height of 20 to 30 inches, and is best utilized shredded. The plant features round, slightly hairy, green-gray leaves that range in length from 1 to 4 inches. The flowers are purplish-white and are borne on 3-inch spikes.

Spearmint (Mentha spicata):

Compared to peppermint, this mint has slightly smaller, crinklier, dark green, serrated leaves. Use the plant to flavor meals either fresh or dried; it can grow up to two feet tall and is the most widely used type of mint in cooking.

Pippermint (Mentha piperita):

This plant can reach a height of three feet and produces purple flowers in addition to intensely scented, dark green, serrated leaves that can become up to three inches long. The leaves have a sharp-minty flavour that is perfect for flavouring sweets, and they also give off a cooling feeling in the mouth and throat. The leaves can be used to candies and desserts, or used as a garnish for fruit and punch, or to make hot or cold tea, cordials, and liqueurs.

Basil mint (Mentha× piperita citrate ‘Basil’):

It goes nicely with zucchini, tomatoes, and eggplant. It smells peppery with hints of basil.

Bowles’ mint (Mentha× villosa f. alopecuroides):

Use this mint in any recipe that calls for it. It has a mild flavor, and to get rid of its fuzzy texture, slice the leaves finely.

Corsican mint (Mentha requienii):

This little creeping plant releases a potent peppermint aroma when crushed. Its spherical, slightly hairy, gray-green leaves are one to four inches long and grow to a height of about one inch. The shrub bears white-purple flowers.

Black peppermint (Mentha× piperita piperita):

It has a powerful, strong scent; use it like peppermint.

Chinese mint (Mentha arvensis ssp. haplocalyx):

Add it to tea to flavor it.

Field mint (Mentha arvensis):

This fragrant, delicately flavored mint with a high menthol concentration is commonly used in Southeast Asian cuisine. Another name for it is “wild mint,” which the Native Americans used to bake fish.

Chocolate mint (Mentha× piperita citrate ‘Chocolate’):

It tastes like after-dinner chocolate mints and is perfect as a garnish for sorbets and ice cream or as a flavoring for chocolate desserts.

Curly mint (Mentha spicata ‘Crispata’):

This low-growing groundcover has a spearmint-like flavor and is very aromatic, making it a great addition to most recipes.

Ginger mint (Mentha × gentilis ‘Variegata’):

This mint has a subtle, warming mint flavor with an addition of ginger. It’s sometimes called Scotch mint and is perfect in salads and tomato recipes.

Horsemint (Mentha longifolia):

Aromatic, oblong, hairy leaves.

Japanese mint (Mentha arvensis piperescens):

This mint, with its dark green leaves, is used to flavor tea subtly. It’s referred to as English mint in Japan.

Moroccan mint (Mentha spicata ‘Moroccan’):

This mint is great for use in teas and minted meals since it has a peppery scent and is less sweet than spearmint.

Golden apple mint (Mentha × gracilis):

This mint has a strong apple scent that makes it ideal for seasoning dishes. It can reach a height of two feet and has smooth, deep green leaves with yellow variegation. Utilize the leaves to add more flavor to your food.

Mountain mint (Pycnanthemum pilosa):

This plant tastes and smells like mint with a hint of bitterness, even though it is not a true mint. You can use its young leaves and buds in place of mint.

Lemon mint (Mentha× piperita citrata):

This mint is ideal for use in fruit dishes or mint sauce because of its refreshing aroma.

Orange bergamot mint (Mentha× citrata):

This plant has 2-inch, dark green leaves with a purple rim that grow to a height and width of approximately 2 feet. It produces dense spikes of lavender flowers and has somewhat orange-flavored leaves.

Large-leafed horse mint (Mentha longifolia):

This mint is used in Afghan cookery and Indian chutneys; it smells musty and minty. Another name for it is Buddleia mint.

Pineapple mint ((Mentha suaveolens ‘Variegata’) :

While mature leaves take on a subtler perfume, younger leaves have a pineapple scent with a tropical fruit aroma. Fresh leaves can be used to salads, chilled beverages, and fruit desserts.

Orange mint (Mentha× piperita citrata):

Fruit dishes and teas are enhanced with the flavor of orange. Its aroma has been compared to lavender, lemon, bergamot, and eau de cologne.

Water mint (Mentha aquatic):

Oval to spherical in shape, the leaves have a strong peppermint scent. The smell varies from strongly minty to musty.

Pennyroyal (Mentha pulegium):

The leaves of this low-growing shrub are round and downy, never longer than ½ inch. Little rose lilac flowers are produced in late summer and early autumn. Use the leaves cautiously since, although they have a strong peppermint flavor and perfume, too much of them can be poisonous. It can be added to mint sauce or used in sorbets in place of peppermint. If you have kidney illness or are pregnant, avoid using this product.

Tashkent mint (Mentha spicata ‘Tashkent’):

Strong flavor and scent; can be used in place of spearmint.

Lemon Balm Vs Mint

Although lemon balm is related to mint and has a mint-like taste and perfume, it is not the same. It grows taller than usual mint kinds and has bigger leaves with a hint of mint. It smells citrusy.

How to harvest mint plant?

Harvest mint leaves when the plant reaches 6 to 8 inches in height, usually within two months from seed or sooner if purchased. Gather mature mint in the summer and autumn; try not to remove more than one-third of the plant at a time to keep it from becoming weaker. Fresh mint keeps well in the refrigerator for up to five days, but it tastes best on the first day. You can use mint as a garnish or in a variety of recipes. Cut and freeze mint to keep it fresh for longer.

Mint Companion plants

Plant mint next to tomatoes, peppers, onions, celery, carrots, cucumbers, and parsley. Mint can overshadow other herbs, so don’t plant it with them. While its blossoms draw helpful insects, the potent scent of mint drives away insect pests. It is believed to enhance the flavor and vigor of tomatoes and cabbage. It’s preferable to grow mint in pots close to the plants you wish to preserve because it can be invasive. Cover the pots with saucers to keep the plant roots from escaping.

How to grow mint plant in pots?

Mint herb can be grown in containers to stop it from spreading too much. Put the container on a sturdy surface or cover the drainage holes with landscaping fabric to prevent roots from escaping. When mint gets root-bound, repot it (ideally from a fresh cutting if the flavor of the plant dwindles). Repot into a little larger container with fresh potting soil, keeping the soil moist but not soggy, using an unglazed clay pot with adequate drainage.

Pruning of mint plant

Mint can be pruned to limit its spread in the garden or as ground cover. Shear the plant in mid-season if you are not harvesting it routinely. To encourage new growth with larger leaves, clip back one-third to one-half of any stems that get long and the leaves get short.

Mint Propagation

Growing mint herb is an easy and economical approach to start new plants because it’s easy to reproduce from cuttings. Before the plant blooms, late spring or early summer is the ideal time to propagate. Follow these steps:

1. Use pruning shears or sterile scissors to cut a healthy 4- to 6-inch section of stem.
2. Take off the leaves from the stem’s lowest portion.
3. Place the stem in a container of water or a small pot filled with moistened potting mix. Keep the container in bright, indirect sunlight.
4. If the roots are in water, replace the water every few days. Place cutting in potting soil once roots are several inches long.
5. If using potting soil for roots, keep the soil just slightly damp.
6. The roots have grown when the stem resists a gentle tug. After the mint has had a few weeks to root, you can move it into the garden or into another container.

How to grow mint plant from seed

You can grow mint a herb plant from seed indoors 8–10 weeks before the last frost date or outdoors in late spring after the last frost. Keep the soil moist and sprinkle potting soil lightly over the seeds. Harvest the plants two months after germination, which takes about ten to fifteen days. Be aware that not every hybrid mint variety will sprout from the seed.

Overwintering

Overwinter mint outdoors by pruning it low and covering it with mulch or leaves until April. When it comes to potted mint, bring it inside before the frost, put it somewhere bright, and water it often but not excessively. Regularly check the plant for insects.

Common mint plant diseases and pests

Although mint plants are generally resistant to pests and diseases, stressed plants can attract common garden pests such as mealybugs, spider mites, aphids, and whiteflies. Rust can also harm mint, appearing as little orange dots on the undersides of leaves. Use a fungicide and make sure the plants dry out in between watering to control this.

Use of mint a herb plant in the cooking

After seeding, mint a herb plant takes around 60 days to attain maturity and harvest readiness. Trim the young, sensitive leaves as needed. Cut the stalks shortly before they blossom and hang them in bunches to dry. For subsequent usage, dry or freeze fresh mint, or store it in airtight containers.

Flavor and aroma:

Mint has a strong menthol scent, a cold aftertaste, and a sweet, somewhat peppery flavor.

Culniary companions:

Mint a herb plant goes well with rosemary, lemon verbena, cilantro, and oregano. Meat, fish, and vegetable dishes all taste better with it.

Leaves:

Add freshly chopped mint leaves to pasta salads, fruit salads and leafy green salads. Mix a tablespoon of minced mint into cooked rice right before serving, or add it to boiled peas, steamed potatoes, and carrots. Add mint to soups, sauces, mint raita, veal, eggplant, beans, fruit salads, and creamy veggies. Lamb and peas go nicely along with mint leaves. Drinks, jams, candies, chocolate, and mint-flavored sweets. Use apple or pineapple mint in margarita mint drinks,fruit salads, mint juices, cottage cheese,  and cream cheese. You can also add spearmint to steamed carrots or young potatoes.

Teas:

Add mint flavoring to teas. Add a sprig of mint to a pitcher of lemonade to create a refreshing beverage.

Mint a herb plant: Preserving and storing 

Drying:

For two to five days, dry the mint stems upside down in a warm, shady place. After the leaves have dried, remove them and put them in an airtight jar. As an alternative, you can dry the leaves with a dehydrator. Dried mint retains its flavor and aroma quite well.

Refrigeration:

Keep mint in the refrigerator crisper, wrapped in a moist paper towel and placed in a perforated plastic bag. It has a two- to three-day shelf life.

Freezing:

In a plastic bag or ice cube trays, freeze mint leaves for later use. You can also freeze 6- to 8-inch sprigs of mint. If you want your cookies to taste minty, crumble the frozen mint into the batter.

Storing:

Store dried mint leaves in an airtight container.

FAQs

How do I get my mint a herb plant to become bushier?

Regularly pinching or trimming off the new leaf sets on the tops of the stems can help your mint plants grow bushier.

What’s the best way to cut mint to ensure it keeps growing?

To maintain the growth of the mint, trim the top of the stem. To keep the plant developing, you will clip off the leaves immediately above the next pair, but you can still harvest the top two sets of leaves.

Should you harvest mint leaves from the top or the bottom of the plant?

When harvesting, select the top leaves as they will have the strongest mint flavor.