A traditional garden mint. Superb with lamb, new potatoes and in sauces.
Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish.
Sow thinly, indoors for surest results, March-April, 0.5cm (¼”) deep, in small trays of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Seedlings usually appear in 14-28 days. Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out into moist, well-drained soil, 30cm (1′) apart, during May-July. Or sow outdoors May-June for ease, where they are to crop, 0.5cm (¼”) deep, directly into finely-prepared, moist, well-drained soil, which has already been watered. Thin seedlings to 30cm (1′) apart. Harvest: April-November. Cut the leaves, as required, a few from each plant so that they will regrow quickly. Leaves can be frozen for later use.
Tip: Mint is best grown in containers or contained within a bottomless pot in the soil. This prevents roots becoming invasive.