Spearmint Herb Seeds Lamb Mackerel Mentha spicata Organic Garden Open Pollinated Heirloom Non GMO USA Shipping
Common Names: Garden Mint, Common Mint, Lamb Mint, Mackerel Mint
Latin Name: Mentha spicata
Species Origin: Europe, Asia, Middle East, Asia, China
Type: Open Pollinated, Heirloom, Cool Season|Warm Season
Life Cycle: Perennial
USDA Zones: 4, 5, 6, 7, 8, 9
Seeds per Ounce: 100,000
Planting Method: From Transplant
Sunlight: Full Sun, Part Sun
Height: 30 Inches
Color: White, Green
Bloom Season: Blooms Early Summer, Blooms Late Summer
Uses: Attracts Pollinators, Attracts Honeybees, Aromatic
Sowing: Mint grows well in rich soil and partial shade, and damp soil. Direct sow after the last spring frost, thinning the seedlings to 10-12". Keep in mind that mint spreads easily and can nearly take over the space it is planted in. Because of this, some gardeners prefer to grow mint in an isolated location or as a container plant because of its vigorous spreading habit. As a companion plant, mint benefits nearly every garden plant and repels many harmful insects. Mint also grows well from root cuttings or by division.
Growing: Mint appreciates rich soil, and will benefit from organic matter such as compost. Keep the soil fairly moist, but avoid getting the leaves wet when watering, since this can cause disease. In areas with cold winters, cut the plant down to the ground after frost and provide a thick layer of mulch for protection.
Harvesting: Fresh leaves can be harvested as soon as the plant reaches a height of 3-4". The small, young leaves tend to have the best flavor. Cut the stems down to within 1" of the ground level to allow for new growth. Keep the tops pruned to prevent blooming, since this causes the leaves to deteriorate in flavor. To dry the leaves, hang the stems upside down in a dry location until the leaves feel completely dry; strip them from the stems and keep them in an airtight container. Fresh mint leaves can also be frozen.
Seed Saving: Since many types of mint produce sterile seed or seed that is not true to type, saving the seed may be somewhat of an experiment. Harvest the seed heads as soon as they grow dry and brown; spread them out to finish drying out of sunlight, then thresh them to remove the seed. Store the seed in a cool, dry place.
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