Mentha x piperita is a natural hybrid of Mentha spicata and Mentha aquatica. Its dark, green leaves have a characteristic sweetish, strong scent and an aromatic, warm, pungent taste, with a cooling aftertaste. It’s probably the most important commercial aromatic herb in the world, believed to have been first cultivated in ancient Egypt, although its official cultivation record begins in England in 1750. Since then, peppermint oil has developed a wide application in the flavouring of food, drinks and pharmaceutical preparations. At home, the plant’s leaves and flowers can be dried for teas or used in stews and sauces.
Mentha x piperita
The most quintessential minty flavour in the world.
Height 70 cm
Width 70 cm
Height 30 cm
Width 30 cm
Radish, onions, carrot, tomatoes, eggplants, peppers
How to grow
Indoor Not required
Germination 10-15 days
Harvesting 60-90 days
When sowing 5 cm; Depth 0,5 cm
When thinning 10 cm
Sunligth Partial shade to full sun
Soil Well-drained, light and moist soil
Watering Regular, abundant watering
Feeding Addition of fertilizer is not necessary
Expert tip Peppermint generally grows best in moist, shaded locations, where it expands quickly through its underground rhizomes. However, consider growing it in containers, as this bully plant could become hard to control over time.
Pollinators Attracts bees and butterflies
Pests Repels aphids
How to eat
Pick mint leaves individually only as needed. If you aren’t using the mint immediately, place the stems in a glass of water for three to seven days to preserve scent and flavour.
Medicinal properties Peppermint is a popular traditional remedy for several conditions.
How to eat Mint can be consumed raw to get the maximum aroma, or steep the leaves in hot water for a few minutes to make a soothing mint tea. Toss leaves into fresh fruit salad or add them to salad dressings and marinades. Prepare classic mint sauce to add to peas or lamb recipes. Dry leaves for later use.