Mints come in a potpourri of flavors and fragrances including apple, chocolate, pineapple and spearmint. Considered a spreading perennial but typically grown as an annual. Use fresh or dried leaves in iced beverages, teas and salads, but make sure no chemical insecticides or fungicides have been applied on or near the plants. Combine with several mint varieties for a bouquet of fragrances. Avoid consuming mints or mint oils if there are digestive issues; and ASPCA cites English pennyroyal as the only mint toxic to dogs.
Full or partial sun
Water every 5-7 days during heat
For best flavor, harvest mint throughout the year before it flowers; divide established plants every 3-4 years in spring
All zones as an annual
Plant from seed or containers when soil is workable; best to keep mint plants contained in pots because of its invasive roots
Provide humus or mulch amended, well-draining soil
12-18 in.
