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Mint is a vigorous herbaceous perennial prized for its fresh, aromatic leaves used in beverages, desserts, salads, and culinary dishes. It is easy to grow and spreads readily, making it ideal for gardeners seeking a reliable, productive herb with minimal effort.

Mint seeds germinate best at 65–75°F and typically sprout in 7–14 days. Light exposure aids germination, so sow seeds on the soil surface or barely cover them. No pre-treatment is required, though cold stratification (30 days in the refrigerator) can improve germination rates.

Start seeds indoors 6–8 weeks before the last spring frost, or direct sow after frost danger has passed. Sow on the surface or just barely press into moist seed-starting mix. Space transplants 12–18 inches apart in the garden. Mint spreads aggressively via underground runners, so contain it in pots or use buried barriers to prevent it from overtaking neighboring plants.

Mint thrives in consistently moist soil and tolerates partial shade, which is often preferable in hot summers. Pinch back the growing tips regularly to encourage bushiness and prevent flowering, which can reduce leaf flavor. Feed lightly with balanced fertilizer every 4–6 weeks. Watch for spider mites and rust in humid conditions; improve air circulation and reduce overhead watering if problems develop. Divide established clumps every 2–3 years to rejuvenate growth.

Begin harvesting leaves once the plant has 6–8 inches of growth, typically 4–6 weeks after transplanting. Pinch off leaves and stem tips throughout the season to promote bushy growth and prevent flowering. For the best flavor, harvest in the morning after dew dries but before heat sets in. Dry leaves on a screen in a cool, airy location, or freeze them in ice cube trays with a little water for long-term storage.