In this blog I am thrilled to dive into one of my favourite herbs from the diverse Lamiaceae family – Mint, Mentha. Many of you are likely growing mint at home, perhaps spearmint, Mentha spicata or peppermint, Mentha x piperita, or even both. But did you know there are over 20 species and hundreds of cultivars and hybrids within the Mint, Mentha family? From the soft notes of apple mint to the bold aroma of Chocolate mint, the world of mint is full of surprises for both the gardener and the chef.
In my own garden I grow 8 species and more than 40 hybrids and cultivars. Recently, I discovered a unique cultivar growing just outside the garden.I believe it is a cross between Mentha longifolia Buddleia Mint Group and Mentha longifolia silver-leaved, though I have not had its DNA confirmed yet. It has been named Mentha longifolia ‘Jekka’s , while I would rate its flavour at a modest 4 out of 10, it scores a perfect 10 for attracting pollinators, from the tiniest flies to butterflies and bees even during this past damp summer. It also looks stunning in flower arrangements.
Where to grow mint in the garden or in pots.
Mint can be grown in both the garden and pots, depending on the space you have and how much control you want. If you have room to let mint wander, it can be a beautiful addition to a garden border or a wild area. Mint thrives in most soils, even damp ones, and loves the sun, which brings the essential oils to the surface of the leaves, making them wonderfully fragrant and flavoursome. However, within a couple of years, you might find it spreading into places you never intended, as it can quickly take over.
For this reason, growing mint in pots is often a better choice, especially if you plan to use it in the kitchen. It keeps the plant contained, and more importantly, allows you to grow different varieties—like peppermint, spearmint, apple mint, or mojito mint—without them blending together. If their roots touch, mint varieties can lose their distinct flavors over time, so keeping them separate in pots preserves their unique tastes.
The only downside to pot-growing is that mint needs regular watering in summer, weekly feeding from spring until autumn and dividing in winter to stay healthy and productive.A weekly dose of liquid fertilizer, such as seaweed extract, works well. A good way to remember is “F for Feed, F for Food, F for Friday.”
In short, if you want full control and the purest flavours, grow mint in pots. But if you enjoy bit of wildness and have the space, letting mint roam freely in the garden can be both a lovely and fragrant choice that attracts pollinators.
When to repot Mint?
When grown in a pot the Mints rhizomes creep and wrap themselves around the outside of the root ball, which then leaves a gap between the side of the pot and the root ball. These rhizomes are next year’s new growth, they are now exposed to the winter rains and will rot if the pot is left outside to withstand the vagaries of the winter weather. November/December is the ideal time of year to tackle this job.
Start by cutting off all the top growth, tipping the plant out of the pot, then on a board sawing it in half.You are then left with two halves. Choose the one with the most rhizomes, saw a chunk off the bottom of the root ball, then put some new potting compost, John Innes is best as it has loam in the mix which hold water and nutrients, many peat-free composts are too free draining and require much more maintenance. Place the trimmed half of the original root ball in the middle of the pot with the non-rhizome side towards the side of the pot, meaning that the rhizomes are now in the middle of the pot. Fill the pot up with compost, water it in and label it so you don’t have to wait until spring to find out who it is.
You are now left with one half, you could either simply pot it up into another pot, divide it again and pot it up into smaller pots which you can give to friends or to gardening groups, or you could, especially if it is a spearmint force some rhizomes, so you have fresh mint for Christmas or the new year.
How to Force Mint Rhizomes
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Choosing and using Mints
The smell of fresh mint conjures up memories of seasonal delights—like new potatoes in spring or summer salads with cucumber, yoghurt, and mint. For me, it’s also about the warmth of mint tea on a crisp autumn day, with its aroma mingling with the cool air. Mint is an evocative herb, and even after 40 years of professional cultivation, the scent of spearmint instantly takes me back to childhood, helping my mother prepare mint sauce for Sunday lunch.
There are two main flavour profiles in mint: spearmint and peppermint, with many variations in between. All Mentha are hardy herbaceous perennials and are able to survive temperatures as low as -10°C to -15°C, and they thrive in a sunny position, they will tolerate partial shade, but you will find that the leaves have a much weaker smell and taste They can be grown in most soils and will tolerate wet soil for a short period with exception, in this instance, of the true Moroccan Mint (Mentha longifolia subsp. schimperi) which likes a very well drained soil.
I have chosen just a few to tempt you to grow this beautiful herb.
Spearmint
Spearmint (Mentha spicata) has a mid-strength flavour and is considered the classic garden mint, perfect for mint sauce, yogurt dressings, or pairing with new potatoes and strawberries.
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Spearmint, Garden Mint (Mentha spicata)
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Tashkent Mint (Mentha spicata ‘Tashkent’)
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This is the mint I grow in my garden just outside my kitchen door. I use it for all the basic mint uses in the Kitchen. It has a clean mint flavour and scent, lovely with yoghurt, cucumber, strawberries, and Pimm’s.
Moroccan Mint (Mentha spicata var. crispa ‘Moroccan’)
- Height: up to 50 cm in flower, spread: indefinite.
- Small white flowers in cylindrical spikes.
- Bright green, textured leaves with a strong mint scent.
- Culinary: Fabulous flavour great with vegetables and fruit.
- Medicinal: Makes a refreshing spearmint tisane.
Moroccan Mint (Mentha spicata var. crispa ‘Moroccan’)
Peppermint
Peppermint is known for its strong, cooling flavor, making it ideal for digestive teas or adding to desserts.
Black Peppermint (Mentha x piperita ‘Black Mitcham’)
- Height: up to 60 cm in flower, spread: indefinite.
- Small pale purple flowers in cylindrical spikes.
- Dark, brown-tinged with green, pointed oval , toothed leaves with a strong peppermint scent.
- Culinary: Excellent in puddings especially with
- Medicinal: Renowned for Makes a soothing mint tisane.
Basil Mint (Mentha x piperita f. citrata ‘Basil’)
- Height: up to 60 cm in flower, spread: indefinite.
- Tight clusters of small purple flowers in cylindrical spikes and in whorls around the stem.
- Oval , shiny mid-green leaves, with a basil/peppermint scent.
- Culinary: Great in oils and vinegars excellent substitute for basil in early spring.
True Moroccan Mint, Desert Mint (Mentha longifolia subsp. schimperi)
- Height: up to 90 cm, spread: indefinite.
- Very long terminal of small pale mauve flowers.
- Long, thin grey leaves with a strong peppermint flavour.
- Culinary: Used in traditional Moroccan tea, perfect for well-drained soils or gravel gardens.
- Medicinal: When using this herb medicinally it is safer to use it once it has dried as fresh it is high in pulegone and menthone. Antimicrobial, anti-inflammatory, gastrointestinal.
Chocolate Mint (Mentha x piperita f. citrata ‘Chocolate’)
- Height: up to 60 cm, spread: indefinite.
- Tight clusters of small mauve flowers in cylindrical spikes and in whorls around the stem.
- Dark brown, oval leaves with an ‘After Eight’ peppermint scent.
- Culinary: Delicious in puddings, when combined with chocolate it makes a mean mousse.
Japanese Mint (Mentha arvensis var. piperascens)
- Height: up to 60 cm, spread: indefinite.
- Terminal tight oval clusters of small lilac flowers
- Bright green, round peppermint-scented leaves.
- Culinary: widely used as a flavouring
- Medicinal: decoctions made from the leave are used to treat colds and rheumatisms
Other Varieties and Unique Flavors
Berries and Cream Mint (Mentha ‘Berries and Cream’)
- Height: up to 45 cm in flower, spread: indefinite.
- Terminal tight oval clusters of small mauve flowers
- Dark green leaves with mulberry veins and a fruity peppermint scent.
- Culinary: Great for summer drinks and garnishing.
Berries and Cream Mint (Mentha ‘Berries and Cream’)
Ginger Mint (Mentha x gracilis)
- Height: up to 50 cm in flower, spread: indefinite.
- Clusters of mauve flowers in tight whorls around the stem.
- Variegated gold and green oval pointed leaves
- Culinary: lovely in salads both fruit and vegetable.
This mint is not as invasive as the others, it only likes a light dry soil. When grown in a pot, bring in to a cold green house or shed for the winter to protect it from excessive wet weather.
Apple Mint (Mentha suaveolens)
- Height: up to 60 cm in flower, spread: indefinite.
- Terminal tight oval clusters of small lilac flowers
- Round, hairy leaves with a subtle mint-apple scent.
- Culinary: Perfect for delicate dishes requiring a mild mint flavour.
Mints for the Garden and Pollinators
Mint is not only a wonderful culinary herb but also enhances the ecosystem by attracting pollinators. Here are some varieties that thrive in gardens or large containers, drawing bees, butterflies, and other pollinators.
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Buddleia Mint (Mentha longifolia Buddleia Mint Group)
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Silver Mint (Mentha longifolia ‘Silver-leaved’)
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Conclusion
Mint, a herb cultivated since antiquity and found in Egyptian tombs dating back to 1000 BC, truly deserves a place in your garden, pot, or even a window box. Its culinary versatility, medicinal properties, and ability to attract pollinators make it a valuable addition to any garden. It’s time to get minted.
Want to know more?
You can find more about herbs in Jekka’s blog, our past newsletters and videos as well as Jekka's new book '100 Herbs to Grow' and Jekka's existing books, namely 'A Pocketful of Herbs' or Jekka's Complete Herb Book, and also by browsing Jekkapedia and exploring our herb based recipes.
Alternatively, come and visit the herb farm in South Gloucestershire at one of our Open Days, Master Classes or Herb Experiences such as last year’s Jekka’s HerbFest (see the highlights).
For advice on growing and maintaining herbs, check out ‘Jekka’s Seasonal Tips’ blog series, which includes what to do in your herb garden in early spring, late spring, summer and autumn & winter. Together they form the basis of Jekka’s guide on how to grow herbs.
Please also see Jekka's herbs of the month blogs: Bay (January), Rosemary (February), Salad Burnet (March), French Tarragon (April), Angelica (May), Alliums (June), Lavender (July), Basil (August), Mint (September), Szechuan Pepper (October), Thyme (November) and Curry Tree (December)
Herb plants are available and you can organise a collection from our herb farm in South Gloucestershire or at one of our Open Days. Please see our 'Looking Good List' for availability and use our webform or email your list directly to us (sales@jekkas.com). We no longer offer a general mail order service for our plants but we do offer an occasional limited selection of Jekka's Culinary Herb Boxes.