Herb – Spearmint

Description

50 Seeds per pack

Spearmint

Days to Maturity: 70–90 Days

Sun Requirements: Full Sun to Partial Shade

Botanical Name: (Mentha spicata)

Spearmint has been cultivated for centuries, originating in Europe and Asia, where it was prized for both its medicinal and culinary values. In ancient Rome it was commonly added to baths to relieve sore muscles. By the Middle Ages, it had secured a place in monastery gardens as a favored herb for soothing digestive complaints and sweetening the air. Now naturalized across five continents, its still as popular as ever and is commonly found in herb gardens across the country.

A vigorous, fast-growing perennial, Spearmint reaches about 24″ in height and spreads up to 3′ wide, maintaining lush, dense foliage close to the ground. Its square stems bear bright green, aromatic, spear-shaped leaves measuring 2–3½″ long and ½–1¼″ wide. Delicate white to pink flowers emerge on slender spikes in midsummer, adding a soft touch of color to the plant’s upright growth. It thrives in moist, well-drained soils, flourishing in full sun to part shade, and under ideal conditions, can live for a decade—though with its spreading nature, it often persists indefinitely in the garden.

Known for its refreshingly sweet, minty flavor, Spearmint is a beloved addition to teas, sauces, jellies, and desserts, and can also be used fresh in oils and vinegars or preserved for later use. Whether dried or frozen, it keeps well making it easy to have some on hand year-round for tea or cooking. In herbal remedies, it’s valued for relieving digestive upsets, balancing hormones, and soothing arthritis discomfort. It may also help ease stress, lower blood sugar, and improve memory.

Packed with antioxidants and rich in vitamins A and C, Spearmint makes a healthful and fragrant addition to the herb garden!

Planting Instructions for Spearmint 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 spearmint is a vigorous and invasive spreader, many gardeners choose to plant it in containers rather than directly in garden beds.

How to Grow:
Spearmint 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. Spearmint 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:
Spearmint 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. Spearmint benefits from compost-enriched soil and may be side-dressed with compost once or twice during the growing season. Avoid overfertilizing, as this can reduce flavor quality.

Care and Maintenance:
Prune spearmint 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 spearmint 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 spearmint 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, spearmint 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.

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