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Spearmint

Mentha spicata

Also known as

Pepperment (Afr.)

Full Sun
Easy care
Moderate watering
Tender

4a-11b

USDA zone

-34°C

Minimum temperature

Expected size

Height
Spread

50cm

Max

50cm

20cm

Min

20cm

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

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Spearmint Overview

Mentha spicata is better known as Spearmint, Common Mint or Garden Mint, it originates from Europe but is grown all over the world. Spearmint 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 Spearmint

How to harvest Spearmint

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 Spearmint

Cuttings

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

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

Division

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

Special features of Spearmint

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 Spearmint

Medicinal

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.

Edible

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.

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