Mint, Common (Mentha spp.) - 100 Seeds

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Mint is native to the Mediterranean, but spread into Britain and eventually to America. The Pilgrims brought mint with them on their first journey overseas. While there are a lot of mints: Spearmint, Peppermint, Vietnamese Mint (which isn’t a true mint), Basil Mint, Chocolate Mint and so on... the mint I like best, the one I use most is usually sold under the imaginative name: ‘Mint’ or very occasionally ‘Common Mint’ or ‘Culinary Mint’. Bursting with fragrance and flavor, mint is a versatile herb, adding sprightly, fresh coolness to sweet and savory dishes.

•American grown seeds
•USDA Zones: 4-9

Growing Instructions:
Transplant (recommended): Start 6-8 weeks before setting out in early spring; young plants can withstand some freezing. Sow seeds on top of the growing medium, gently pressing them into the soil mix. Do not cover, as the seeds require light to germinate. Keep moist and germinate at a temperature of 55-65°F. Transplant seedlings into individual containers when the first true leaves appear in full sun to partial shade. Pinch off the top sets of leaves regularly starting at the seedling stage for a bushier, healthier plant. When 3-4" tall, transplant outside, spacing plants 12-18" apart in rows 18" apart. Since mint spreads quickly, choose location carefully, possibly with a growth barrier. Water deeply once in a while, rather than watering the plants lightly more often. To prevent the spread of leaf diseases, water the soil and not the foliage. Cut back the plants to the ground before winter. This will make for healthier, more prolific plants the following year.

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•Growing instructions included on each seed packet.

*All information is provided for educational purposes only.