Herb – Peppermint

Description

Best Seller!

50 Seeds per pack

Peppermint (A.K.A. Brandy Mint)

Days to Maturity 90–120 Days

 Sun Requirements: Full sun; tolerates partial shade.

Botanical Name: (Mentha × piperita)

Peppermint is a natural hybrid of watermint and spearmint, with a long history of cultivation dating back to 18th century England. Prized for its powerful menthol aroma and medicinal qualities, it quickly became a staple in herbal medicine and culinary use across Europe and beyond. Various strains exist, ranging in color and intensity, with most varieties cultivated for their essential oil and refreshing flavor.

A perennial herb, peppermint typically grows 1 to 1 1/2 feet tall and spreads vigorously through underground runners. It thrives in moist, fertile soil and performs best in full sun to partial shade. The leaves are dark green and sharply toothed, usually up to 1 1/2 inches long and 1/2 to 3/4 inch wide, releasing a strong, cooling scent when crushed.

Harvested in late summer when flower buds begin to appear, peppermint leaves and stems can be used fresh or dried. Commonly used to make soothing herbal teas, flavor candies and sweets, or add a refreshing note to salads and desserts, it imparts a clean, refreshing flavor.

The dried herb keeps well, retaining both its aroma and potency. Traditionally used to soothe digestive complaints, headaches, and minor aches, it’s also employed externally in diluted form for skin discomfort and respiratory relief. Its strong scent repels mice and insects and has been used historically as a strewing herb.

Packed with vitamins A, C, and K, along with folate, peppermint is a must have for the garden!

Disease Resistance: Generally pest-resistant; deer avoid it.

Caution and Disclaimer: Use peppermint and its oils responsibly. Leaves and flowers are safe in small culinary and medicinal amounts. Peppermint oil, while generally safe when diluted and used properly, should not be ingested in large quantities or applied undiluted. Pregnant individuals should avoid using this plant in any concentrated form. Always consult a healthcare provider before use, especially when pregnant, nursing, or managing health issues. This content is for educational purposes only and is not medical advice. We are not liable for any adverse effects from its use.

Planting Instructions for Peppermint Seeds

When to Plant:
Start seeds indoors 6–8 weeks before your last expected frost, or direct sow outdoors in early spring after the final frost has passed. While this hardy mint can tolerate brief cold snaps, it cannot survive extended periods of freezing temperatures. It grows well in USDA hardiness zones 5 through 9. Because peppermint is a vigorous and invasive spreader, many gardeners choose to plant it in containers rather than directly in garden beds.

How to Grow:
Peppermint can be started from seed or propagated from cuttings. To grow from seed, sow indoors or direct seed after the last frost, planting ¼ inch deep in moist soil. Seeds typically germinate in 7 to 14 days. Space bushes 18 to 24 inches apart to allow for airflow and spreading. For cuttings, take a 5–6 inch stem from an existing plant, remove the bottom leaves, and place the cutting in water. Once roots are about 2 inches long, transplant into soil. Peppermint thrives in full sun but will tolerate partial shade. Loamy, well-drained, moist soil is ideal.

Container Growing:
Choose a plastic container that is at least 10–12 inches in diameter to help retain moisture and give the roots room to spread. Fill it with rich potting soil and consider adding mulch on top to prevent the surface from drying out. Place your container in a location that receives full sunlight.

Watering and Fertilizing:
Peppermint likes consistently moist soil—never let it fully dry out. Water daily or every other day, especially in warm weather. Morning watering helps reduce the risk of fungal issues like powdery mildew or rust. Peppermint is a heavy feeder; side-dress with compost or apply compost tea a few times throughout the growing season.

Care and Maintenance:
Prune peppermint regularly to maintain shape and encourage bushy growth. Once the plant reaches 8–10 inches tall, trim it back by half to stimulate new shoots. Remove any woody or dry stems, and cut back the plant completely at the end of the season. Replace plants every 2–3 years for best quality. Keep an eye out for aphids or spider mites—if found, rinse them off with a gentle spray of water.

Harvesting:
Begin harvesting once leaves are aromatic and fully developed. For daily use, pinch off leaves or snip sprigs as needed. For larger harvests, cut the plant back just above the lowest healthy leaf set. If the plant is young or it’s early in the season, avoid removing more than one-third of the plant at a time to prevent stress. However, mature, well-established peppermint in mid-season can tolerate more aggressive cuts—just above the first or second set of healthy leaves—especially if growing vigorously and not under stress. The best time to harvest is just before flowering, when oil concentration is at its peak, and ideally in the morning after the dew has dried. Healthy peppermint plants may yield 2–4 harvests per season.

Storage and Preservation: Store freshly harvested stems in a jar with ½ inch of water, covered loosely with a plastic bag and kept in the fridge. Alternatively, rinse and pat dry individual leaves, then store them in a sealed container with a damp paper towel.

For long-term storage, peppermint can be preserved by air-drying, oven-drying, dehydrating, freezing, or freeze-drying:

• Air-drying: Best suited for dry, warm climates. Tie small bunches with string and hang them upside-down in a warm, well-ventilated place out of direct sunlight. Allow to dry fully (1–2 weeks) until crisp and crumbly. Covering with a paper bag can protect from dust.
• Dehydrator: Spread washed and fully dried leaves in a single layer on trays. Dry at 105°F (40°C) for 2–5 hours until brittle. Check every 20 minutes after the 2-hour mark.
• Oven-drying: Use the lowest possible setting (ideally under 200°F/95°C). Spread leaves in a single layer on a parchment-lined tray and prop the door slightly open. Flip after an hour and monitor closely to prevent browning.
• Freezing: Wash, pat dry, and freeze whole leaves, chopped mint, or mint-infused ice cubes for drinks and teas.
• Freeze-drying: Best for preserving both texture and flavor for culinary use.

Store dried mint in airtight glass containers in a cool, dark location for up to a year. Leaves should retain a green color and strong aroma. Check containers for residual moisture during the first few days—if present, dry again briefly to avoid mold.

FAQ: