Spearmint

Sow seeds indoors in warm conditions between 50 and 70 degrees Fahrenheit, typically 6 to 8 weeks before your last spring frost. Keep soil consistently moist but not waterlogged, and germination should occur within 1 to 2 weeks.

Harden off seedlings over 7 to 10 days once they've developed true leaves and outdoor temperatures stabilize above 50 degrees. Transplant into rich, moist soil spaced 18 inches apart in full sun to partial shade.

Direct sow seeds outdoors after the last frost date once soil has warmed to at least 50 degrees Fahrenheit. Press seeds lightly into moist soil and keep the area consistently damp until germination occurs.

Begin harvesting leaves once the plant is well-established, typically within the first growing season. Pinch off individual leaf clusters from the top of stems, or cut entire stems just above a leaf node to encourage branching. For the most vibrant flavor and aroma, harvest in the morning after the dew dries but before afternoon heat builds. Fresh leaves can be used immediately in teas, cocktails, and culinary preparations, or dried for longer storage. This herb rewards frequent harvesting with more prolific growth.

Shear back the entire planting after summer blooms finish to remove flower spikes and encourage vigorous new vegetative growth. Regular pinching of stem tips throughout the growing season promotes bushier, more compact growth and prevents the plant from becoming lanky. This cultivar responds enthusiastically to pruning, often producing denser foliage within weeks of cutting.