Growing Mint
Mint (Mentha spp.) is one of the easiest herbs to grow — so easy, in fact, that the main challenge is keeping it from taking over your entire garden. All mints spread aggressively through underground runners (stolons) and will happily colonize any available space. For this reason, container growing is strongly recommended unless you want a mint groundcover.
Popular Varieties
Spearmint (M. spicata) is the classic culinary mint, mild and sweet, used in tabbouleh, mint sauce, and mojitos. Peppermint (M. × piperita) has a stronger menthol punch and is better for teas and desserts. Chocolate mint has a subtle cocoa undertone. Apple mint is fuzzy-leafed with a fruity flavor. For cooking, spearmint is the most versatile choice.
Planting
Do not bother with mint seeds — they are unreliable and often produce plants that differ from the parent. Start from nursery plants, cuttings, or root divisions. Mint roots easily in water: place a cutting in a glass of water on a windowsill and roots will appear in about a week.
Plant in a container at least 12 inches wide and deep. If you want mint in a garden bed, sink a bottomless container into the soil to contain the roots. Mint tolerates partial shade and is one of the better herbs for less-than-full-sun locations.
Care
Mint likes consistent moisture and rich soil. Water regularly, especially in containers which dry out faster. Feed monthly during the growing season with a balanced liquid fertilizer. Cut the plant back by half in midsummer to stimulate fresh, vigorous growth — the older stems become woody and less flavorful.
Mint is a perennial in zones 3–9, dying back to the ground in winter and returning in spring. In very cold climates, mulch container-grown mint heavily or move it to a sheltered spot.
Harvesting
Harvest sprigs as needed. For the most flavorful leaves, harvest in the morning after the dew has dried. Regular harvesting promotes bushier growth. Mint leaves are best used fresh but also freeze and dry reasonably well. See Preserving Herbs for Winter.
Culinary Uses
Fresh mint is used in Middle Eastern salads (tabbouleh, fattoush), Indian raita and chutneys, Vietnamese spring rolls, lamb dishes, cocktails (mojitos, juleps), teas, and desserts. It is also excellent in fruit salads and as a garnish for chocolate-based dishes.