Mint (Greenmint)

No of Seeds (Approx.): 400
Sale price£1.45

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Growing Mint is very easy and this aromatic herb plant has a multitude of culinary uses, ranging from mint sauce as accompaniment to roasted lamb, as a garnish for summer drinks or served sweet with chocolate.

This vigorous perennial is best planted in a pot or container, to control its spread, making it perfect to grow outside your back door or on a patio. Mint is an exceptionally fragrant and ornamental plant and is extremely attractive to butterflies and bees, making it a wonderful addition to any garden.

When to Sow Indoors or under glass February to June.
Where to Sow Mint grows best in rich, moist soil in partial shade.
Sow seeds indoors 0.5cm (¼ in) deep, in pots or trays of compost and lightly cover the seeds with a sprinkling of compost , and place at a temperature of 15-20°C.
What to do Next When seedlings are large enough to handle, transplant into 7.5cm (3in) pots and harden off the plants for 7 to 10 days. 
If to be grown outdoors transplant them into their final growing position once the risk of frost has passed, 30cm (12in) apart. 
If growing in a pot thin to 2-3 plants per pot.
  Cut the leaves, as required, a few from each plant so that they will regrow quickly. Leaves can be frozen for later use.
Harvest May to October.
Handy Tips Mint have creeping roots which spread very easily, therefore avoid planting mint direct into the ground, instead plant in containers which are then sunk into the ground. 
In autumn cut back the old stems and new growth will appear the following spring.
  Every three years mint plants should be divided and re-potted in fresh soil and compost to maintain healthy growth.
Companion Planting Mint is a great companion plant to tomatoes and cabbages, repelling the Cabbage White Butterflies, Aphids and Flea Beetles
Nutritional Information Mint is rich in Vitamins A and C and essential minerals such as manganese, copper, iron, potassium and calcium.
Serving Suggestion Mint can be used to make the classic mint sauce which goes particularly well with lamb, and great when used to flavour peas and new potatoes.

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