Spearmint — Growing reference
| Scientific name | Mentha spicata |
|---|---|
| Seed germination (days) | 14–21 |
| Soil temperature for germination (°C) | 15.6–21.1 |
| First harvest or flowering (days) | 60–90 |
| Measured from | Transplant |
| Plant spacing (cm) | 45.7–61 |
| Mature height (cm) | 30.5–61 |
| Mature spread (cm) | 45.7–91.4 |
| USDA hardiness zones | 3–10 |
| Light | Partial sun |
| Water | Moderate |
| Sowing method | Division |
Growing directions
Plant divisions in spring in moist, fertile, slightly acidic to neutral soil in full sun to partial shade; spearmint tolerates light shade better than most culinary herbs and is one of the better mints for partially shaded kitchen gardens. Mentha spicata is the garden mint of European tradition with smooth, bright-green, wrinkled leaves and a sweet, relatively cool, characteristic mint flavor (from carvone rather than menthol) used in mint sauce with lamb, jelly, juleps, mojitos, tabbouleh, and Middle Eastern cuisine. Unlike peppermint (M. × piperita) which is a sterile hybrid, spearmint sets viable seed and can be started from seed (though vegetative propagation produces more reliable, uniform plants). It is generally considered a milder, sweeter mint than peppermint and is the preferred choice in savory cooking and cocktails; cultivars 'Kentucky Colonel' and 'Moroccan' are popular selections with especially fine flavor.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0