A strong and fresh tasting mint, ideal for cooking with your potatoes, eating raw in salads and good in mint tea. More
5 plugs 511011-5 £5.95

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A strong and fresh tasting mint, ideal for cooking with your potatoes, eating raw in salads and good in mint tea. It is the ideal, multi-purpose variety.

Genus Mentha spicata
Variety Spearmint
Type Hardy Perennial
Common Name Spearmint
Border Position Middle
Soil Type Chalky, Sandy, Neutral
Scent Scented
Site Full Sun, Part Shade
Moisture Moist but Well-drained
Height 90cm (35in)
Spacing 30cm (12in)
Sowing, Seeds, Planting Plant out in spring in well-drained postion. Best in container to prevent spreading.
Care Tips Cut back by one-third to encourage good, bushy growth and cut right to the ground if it runs up to flower. Water well and it will quickly grow again for another harvest.
Flowering July - September
Vase Life I love using mint with roses and sweet peas for super-fragrant arrangements. Sear the stem ends in boiling water for 15 seconds.
Storing Although fresh is best and sprigs keep for a few days in water, mint leaves can be frozen or air-dried in bunches.
Harvesting Pick when young, when the leaves have more flavour.
Cooking Notes Add to a boiling pan of potatoes, stem and all. The stems are packed with flavour and can be removed before serving.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
  • Sow Under Cover/Plant Indoors
  • Direct Sow/Plant Outdoors
  • Flowers/Harvest
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