Peppermint (Mentha piperita) is a classic culinary and medicinal perennial herb grown for its aromatic leaves. It’s an extremely versatile herb and easy to grow in both the garden and in pots on a patio, balcony or windowsill.
Use chopped fresh leaves in hot water to make a refreshing tea, use with new potatoes or make a mint sauce to accompany roast lamb. Mint is very useful for all kinds of sweet and savoury dishes.
Native to Western, Central and Southern Europe it has been used for centuries as a flavouring in food and drinks but also for it’s medicinal properties. Amongst other things it is useful for nausea, aides in digestion and soothes headaches. It is also known to improve skin irritation and can help ease nasal congestion.
Average Contents: 900 Seeds
H: 0.6m – Harvest: May to October – Full Sun or Partial Shade
Sow the seeds indoors from March onwards. Scatter thinly onto lightly firmed, moist well-drained seed compost. Press seeds into the soil but do not cover. Peppermint seeds need light for germination so place the pot in a polythene bag at about 18-20°C. This helps create a moist and warm environment for germination, which can take a number of weeks. Always water the pots from the bottom so as not to disturb the seeds.
When seedlings are large enough to handle, transplant into larger pots. Acclimatise and plant out once danger of frost has passed.
See our website for more tips and advice on growing and cooking with herbs.
Peppermint seeds are also included in our Grow Your Own Herbal Tea Gift Set, a great way to grow your own refreshing herbal teas!
We would love to see what you grow or make – tag us on Instagram @thepeacefulpotager