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A picture of a Spanish Mint

Spanish Mint

Mentha spicata 'Spanish'

Photo by neiljones30 (All rights reserved)

Full Sun
Easy care
Moderate watering


USDA zone


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Spanish Mint Overview

Mentha spicata 'Spanish' is a cultivar of Mentha spicata (Spearmint) that works particularly well with alcoholic drinks such as Gin or Mojito cocktails. Spanish Mint is popular in teas, fresh with deserts and often served with salads and meats. It has a wonderful aromatic fragrance when the leaves are crushed, repelling pests like moths and rodents. It can grow aggressively; make sure to contain the area they were planted or plant them in a sunken pot to help control the growth. Harvest as needed!

Common problems with Spanish Mint

How to harvest Spanish Mint

Leaves can be picked at any time until they start to die down in late autumn and winter. The leaves can be used fresh or can be dried or frozen until use.

How to propagate Spanish Mint


Cuttings root easily in a glass of water or dip in hormone rooting powder and plant directly in soil. Keep moist the first 2 weeks!


Seed can be sown directly into moist compost and should germinate within 2 weeks.


Divide the plant keeping roots intact for each section. Place each piece of the plant in soil and water regularly.

Special features of Spanish Mint

Repels harmful insects

Repels cabbage whites, ants, carrot flies and aphids. Mint oils will also keep rodents and moths away.

Attracts useful insects

Including bees

Pot plant

Mint is a good container plant - it will help to control the plant from spreading too readily!

Wet sites

Can be grown on poorly drained soils.

Attracts butterflies

Other uses of Spanish Mint


Mint tea refresh. Often part of herbal remedies for indigestion, nausea, tooth- and headaches. Can be applied directly to skin and popular ingredient in shampoo, soaps and toothpaste.


Leaves and flowers are edible and used fresh in teas, salads, cocktails, food and deserts. Leaves can be frozen, dried or preserved in salt, sugar syrup, alcohol or oil.