When to plant
Plant in spring after last frost. Mint is a perennial and will come back each year. It's a great container herb and can even be grown on a sunny windowsill indoors year-round.
Soil & site
Mint grows in almost any soil and is one of the least fussy herbs. It prefers consistently moist, well-drained soil and tolerates partial shade. Important: grow mint in a container or with a root barrier — it spreads aggressively underground via runners and will take over a garden bed.
Feeding
Mint is a light feeder. A balanced fertilizer once in spring is usually all it needs. Over-feeding produces fast but less aromatic leaves.
Common problems
Root rot in waterlogged soil. Mint rust (orange pustules) — remove affected stems, improve drainage. Aphids and spider mites in dry conditions. Invasive spreading via underground runners — the main "problem" with mint is containing it.
When to harvest
Mint is ready to harvest once it's 10–15 cm tall. Best flavour is just before flowering — harvest the top third before flower buds appear. The leaves should be bright green and aromatic when rubbed.
How to harvest
Pinch or cut stems back by one-third at a time, always cutting just above a leaf node to encourage branching. Remove any flowering stems immediately to maintain leaf quality. Mint is vigorous — regular harvesting is needed to keep it from becoming woody and sprawling.
Storage & use
Stand fresh mint in a glass of water on the counter for up to a week. Or wrap in damp paper towels in the refrigerator for 5–7 days. To dry: hang small bunches upside down in a warm, dry, ventilated spot for 1–2 weeks. Dried mint keeps its flavour for about a year in an airtight container.
Useful for growing mint
A few things that make this one easier — chosen for this plant, not a generic list.
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