Mountain Mint Herb (Pycnanthemum pilosum) is a compact, open-pollinated mint that brings genuine mint flavor and aroma to gardens across hardiness zones 5 through 8. Growing 24 to 36 inches tall with a naturally tidy habit, this herb reaches harvestable maturity in 70 to 90 days, making it fast enough for succession planting through a growing season. Start seeds indoors in late winter, space them 12 inches apart in spring, and you'll have a reliable source of fresh mint leaves for tea, dried arrangements, and aromatic household uses from midsummer onward.
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5-8
36in H x ?in W
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Low
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This mountain mint delivers the full mint experience without the aggressive sprawl that makes common mint a garden nuisance. Its compact growth habit means it stays contained and manageable while producing leaves with true mint character throughout the season. Harvest the flowering tops in late summer to dry for winter tea, or gather leaves fresh whenever you need them, and the plant will keep producing right up until frost.
Mountain Mint Herb shines in the kitchen and home. Fresh or dried leaves brew into aromatic tea with genuine mint flavor, and the flowering tops and leaves can be gathered in late summer specifically for drying and storing to extend your supply through winter. Beyond the kitchen, both leaves and flowers work beautifully in dried arrangements and potpourris, giving you multiple reasons to harvest from a single plant.
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Start seeds indoors 6 to 8 weeks before your intended transplant date in mid to late spring. Sprinkle seeds on the soil surface and lightly tamp them in so they are barely covered; they need light to germinate. Keep soil consistently moist and warm. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting.
Transplant hardened-off seedlings outdoors in mid to late spring after the last frost date for your zone. Space plants 12 inches apart in rows 18 inches apart. Firm soil gently around each plant and water well to settle the soil.
Leaves may be harvested fresh throughout the entire growing season by pinching or snipping from the stem. For drying and winter storage, gather flowering tops and leaves in late summer when the plant reaches peak flavor and aroma. Cut stems back to encourage continued production, and allow some stems to mature into flowers if you want seed production or dried flower arrangements.
Pinch back the tips of young plants early in the growing season to promote a bushier, more compact form with denser foliage. This encourages branching and increases leaf production for harvest.
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