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.|