Spearmint: Heirloom Kitchen Herb by Renee's Garden

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Kitchen Herbs: Heirloom Spearmint

(Mentha spicata)

EXCLUSIVE - Sweetest of all the mints, true spearmint produces scented bright green, serrated leaves all season. Freshly harvested spearmint has a delicious aromatic perfume that accents, but doesn't overpower, many kinds of salads and cooked dishes. Enjoy the leaves whole, chopped, dried, frozen, preserved in salt, sugar, alcohol, or sweet oil. Fresh spearmint tea is a delight and making your own Mint Juleps is a gardener’s treat! Grow only in containers, because mint spreads very quickly in the ground.

Seed Count: Approx. 1200 / Weight: 0.25 gms


Spring/Summer/Fall harvest
Frost hardy to zone 4



In early spring, 4 to 6 weeks before last frost, start seeds in a container of moistened soil mix. Sow thinly, but do not cover. Provide a good light source until ready to transplant when seedlings are large enough to handle.



Grow only in containers because mint spreads rampantly by underground runners, quickly becoming a nuisance in the garden. When warm spring weather arrives, sow seeds thinly (but do not cover) in containers of pre-moistened new soil mix in full sun. Keep evenly moist but not soggy.

When several inches tall, thin or transplant seedlings 6 to 8 inches apart in pots at least 16 inches across and 12 inches deep.


Mint is long-lived and gets overcrowded easily. Divide plants into 4 quarters every spring, replanting 1 quarter of the original clump into a pot of fresh soil mix. Replant extra clumps in new pots or give away. See “How To Divide Spearmint Plants” video on our website.


Harvest frequently to encourage new growth. Snip sprigs of leaves in the morning when the aromatic oils are strongest. Use in drinks and sprinkle chopped mint over green and fresh fruit salads. Air dry by hanging branches in a warm, well-ventilated area, then package airtight.