Peppermint

Peppermint (Mentha × piperita) is a naturally occurring hybrid of watermint and spearmint, native to Europe and the Middle East and now cultivated worldwide. Its toothed leaves are rich in peppermint oil and carry a distinctive menthol fragrance. As a vigorous perennial, it spreads readily via underground runners. It thrives in a sunny to partially shaded position with consistently moist soil.

Growing

Sow seeds indoors 6–8 weeks before outdoor transplanting. Press the tiny seeds onto the surface of moist compost — sowing depth is just 0.2 cm — and do not cover them, as they require light to germinate. Keep the surface moist but not waterlogged, and expect germination in 10–30 days at soil temperatures around 15 °C. Transplant outdoors once nights reliably stay above 5 °C, spacing plants 20–30 cm apart in rows 40–50 cm apart. Note that seed-grown plants show variability; the most aromatic individuals are best propagated by runners or cuttings.

Care

Water regularly to keep soil evenly moist, especially during dry spells — peppermint does not tolerate drought well. Feed with a balanced liquid fertiliser every 3–4 weeks during active growth. Contain runners by planting in a buried pot or regular root pruning to prevent invasive spread. Remove flower buds as they form to prolong leaf harvest and maintain flavour intensity. Cut back hard after the main harvest to encourage a flush of fresh growth.

Harvest

Harvest leaves before the plant comes into flower, when menthol content is highest. Cut stems back by up to one-third, taking the uppermost leaves and shoot tips. Harvest in the morning after dew has dried for peak aroma. The plant can be cut several times per growing season as it regrows readily after cutting.

In the kitchen

Use fresh peppermint leaves in herbal teas, mint sauce, salads, and desserts. Chop or muddle leaves into cold drinks and cocktails. Pair with lamb, peas, or chocolate. Blend into yoghurt dressings or use to garnish fruit dishes. Dried leaves retain flavour well for infusions.

Storing

Store fresh-cut stems upright in a glass of water at room temperature for up to 3 days, or wrap loosely in damp paper and refrigerate for up to 1 week. For longer storage, dry bunches in a warm, airy spot and keep in a sealed jar away from light for up to 12 months. Blanched leaves can be frozen flat on a tray, then transferred to bags and kept frozen for up to 6 months.