Spearmint

Spearmint (Mentha spicata) is a vigorous, spreading perennial herb native to Europe and southern temperate Asia, producing toothed aromatic leaves with a fresh, sweet mint flavour. It overwinters reliably across all of Sweden and spreads readily by underground runners. It thrives in sun to partial shade and tolerates a wide range of soils as long as moisture is consistent. The leaves are most flavourful before the plant flowers.

Growing

Sow seeds indoors 6–8 weeks before transplanting outdoors once nights reliably stay above 5 °C. Seeds are light-dependent germinators — sow on the soil surface or to a maximum depth of 0.2 cm under fine, lightly pressed growing medium. Maintain substrate temperature around 16 °C for best germination, which takes 10–20 days. Transplant seedlings at 20–30 cm apart within rows, with 40–50 cm between rows. To contain spreading, plant in a buried pot or use edging.

Care

Keep soil consistently moist but not waterlogged. Feed with a balanced liquid fertiliser once the plant is established and again after each heavy harvest. Pinch out flower buds as they appear to prolong leaf production and maintain flavour intensity. Cut back hard after flowering if it occurs, to encourage a flush of fresh growth. Divide clumps every 2–3 years to maintain vigour.

Harvest

Begin harvesting once stems carry several sets of leaves and before flower buds open — this is when volatile oil content is highest. Cut stems back by up to one-third with clean scissors or a knife. Harvest repeatedly throughout the growing period using a cut-and-come-again approach. The window for prime leaf quality closes once full bloom is reached.

In the kitchen

Use fresh spearmint leaves in herbal teas, mint sauce, tzatziki, tabbouleh, salads, and cold drinks. Add whole sprigs to lamb dishes or chop finely into dressings and yoghurt dips. Spearmint is milder and sweeter than peppermint, making it the preferred choice for culinary use.

Storing

Store freshly cut stems upright in a glass of water at room temperature for up to 3 days, or loosely wrapped in damp paper towel in the refrigerator for up to 1 week. Freeze whole leaves on a tray then transfer to bags for up to 6 months. Dry in bundles hung upside down in a warm, airy location until fully crisp, then crumble into airtight jars for up to 12 months.