Soil — How to Grow
Propagate by division or stem cuttings rather than seed (seed-grown mint is variable). Plant in moist, part-shaded soil and ALWAYS contain it — grow in a large pot or sink a bucket with the base removed to restrict spread. Cut back hard after flowering to refresh the plant and produce a second flush of leaves. Overwinters well; cut to the ground in autumn and it will re-emerge strongly in spring. Renew congested clumps by division every 2–3 years.
Space plants 30cm apart
Watch Out For
Varieties (4)
Regional Growing Guides
Uk
Sow
Mar, Apr
Harvest
May, Jun, Jul, Aug, Sep
Smoke — In the Kitchen
Mint is a vibrant herb known for its bright, cooling flavour that brings a fresh contrast to rich and smoky BBQ dishes. Its flavour is both sweet and slightly peppery, with a refreshing menthol note that can lift heavier meats like lamb or balance charred vegetables. When used fresh, mint adds a lively burst of green freshness that complements the earthiness of fire-cooked food. However, it is delicate and loses much of its character if exposed to prolonged heat. Adding mint towards the end of cooking or as a fresh garnish preserves its crispness and aromatic qualities. In BBQ contexts, mint pairs exceptionally well with grilled lamb, often combined with garlic and lemon to create classic marinades or sauces. It also works beautifully with charred peas, broad beans, and summer vegetables, where its cooling effect offsets smoky, caramelised flavours. When using mint in rubs or marinades, finely chop the leaves to release their essential oils, but avoid bruising them too much to prevent bitterness. For a smoky twist, try infusing mint into a yoghurt-based sauce or chutney served alongside grilled meats. When buying mint, look for vibrant, unblemished leaves with a strong aroma. Avoid bunches with wilted or yellowing leaves as these indicate age and reduced flavour. Fresh mint should be stored wrapped loosely in a damp paper towel inside a plastic bag in the fridge, where it can keep for up to a week. Alternatively, mint can be frozen in ice cube trays with water or oil to preserve its flavour for longer periods. Avoid drying fresh mint for BBQ use as it loses much of its brightness and becomes more herbaceous and muted.
Prep
Tear leaves just before serving. Chop finely for raita, sauces, and dressings. Mint loses its freshness within minutes once torn.
Cook
Best used fresh. A quick fire-side mint sauce — chopped mint, vinegar, pinch of sugar — takes 2 minutes and transforms grilled lamb. Also brilliant with charred peas, summer vegetables, and as a cooling element on spiced meats.












