A delightful variety of spearmint that actually smells like strawberries.

• Cold hardiness zones: 4-9 (can withstand winter chills down to about -30° F)
• Soil PH: 6.0-7.5
• Watering needs: Moderate; keep soil consistently moist but not waterlogged. Rather drought tolerant, but grows best in moist soil.
• Food forest layer: Herbaceous layer
• Which parts of the plant are eaten as food: Leaves
• Blooming Season: Summer (June to August)
• Harvest season/regularity: Harvest leaves as needed throughout the growing season
• Age of maturity (full size): 2 years
• Average mature yield: Approximately 1-2 pounds per square foot
• Pollination: Mints are generally propagated by division or cuttings, because seeds will result in a different flavor of mint. But in case you’re wanting to experiment or develop a new kind of mint, strawberry mint is self pollinating, so it doesn’t need a pollination buddy. But a pollination buddy would diversify the genetics, providing for more variety of possible outcomes with the seedlings.
• Size at maturity: 1-3 feet tall, spreads indefinitely if not controlled
• Sun needs: Full sun to partial shade
• Preferred habitat: Moist, well-drained soil
• Growth rate (vigor): Fast-growing
• Natural reproductive rate (and methods): Very high; spreads vigorously by runners and rhizomes.
• Propagation method: Division, cuttings, and seeds. Division (super easy): dig up part of the plant and plant it elsewhere. Cuttings (also easy): remove all but a few leaves from a cutting, and place in water until roots form, and then plant the rooted cutting.
• Average life span: Perennial, indefinitely if managed properly
• Good companion plants: Cabbage, tomatoes, carrots, and broccoli. Anything that can match its height.
• Plant family: Lamiaceae (Mint family)
• Taproot: No, fibrous root system
• Predators: Aphids, spider mites, mint rust
• Other common problems/solutions: Powdery mildew (improve air circulation, avoid overhead watering), rust (use resistant varieties, practice crop rotation)

Propagation of Mentha spicata (Spearmint)

1. Division:

• Timing: Early spring or fall.
• Process:
  1. Dig up the entire plant, including the root system.
  2. Gently separate the roots and stems into smaller clumps, ensuring each clump has several healthy stems and a good portion of roots.
  3. Replant the divided clumps at the same depth they were growing before, spacing them about 12-18 inches apart.
  4. Water well after planting to help the plants establish.

2. Stem Cuttings (easy and noninvasive):

• Timing: Spring to early summer.
• Process:
  1. Take 4-6 inch long cuttings from healthy, non-flowering stems.
  2. Remove the leaves from the lower half of the cutting.
  3. Place the cuttings in water or a moist rooting medium (like perlite or vermiculite).
  4. Keep the cuttings in a warm, bright location, but out of direct sunlight.
  5. Roots should develop in 2-3 weeks. Once well-rooted, transplant the cuttings into individual pots or directly into the garden.

3. Seed:

• Timing: Late winter to early spring for indoor sowing, or after the last frost for direct sowing.
• Process:
  1. Sow seeds on the surface of the soil and lightly cover with a thin layer of soil or vermiculite.
  2. Keep the soil consistently moist but not waterlogged.
  3. Seeds typically germinate in 10-15 days.
  4. Once seedlings are large enough to handle, transplant them into individual pots or directly into the garden, spacing them about 12-18 inches apart.

4. Runners (easy and noninvasive—probably the easiest propagation method):

• Process:
  1. Spearmint naturally spreads via runners (stolons).
  2. To propagate using runners, gently lift a section of the plant where new shoots have formed along the runners.
  3. Cut the runner, ensuring the new shoot has its own root system.
  4. Replant the new shoot in the desired location.

Additional Tips:

• Control Spread: Spearmint is very prolific and will spread quickly. If that’s a problem for your situation, you could consider growing it in containers or using root barriers to control its spread in the garden.
• Soil and Light: Prefers moist, well-drained soil and can thrive in full sun to partial shade.
• Watering: Keep the soil consistently moist, especially during dry periods.

Recipes

Strawberry Mint Lemonade

Ingredients:

• 1 cup fresh strawberry mint leaves (loosely packed)
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 1/2 cup honey or sugar (adjust to taste)
• 4 cups cold water
• Ice cubes
• Lemon slices and strawberry mint sprigs for garnish

Instructions:

1. Prepare the strawberry mint Syrup:
   • In a small saucepan, combine 1/2 cup of water and 1/2 cup of honey or sugar.
   • Bring to a gentle boil, stirring occasionally until the honey or sugar is fully dissolved.
   • Remove from heat, add the fresh spearmint leaves, and let the mixture steep for about 10 minutes.
   • Strain the syrup into a pitcher, discarding the spearmint leaves.
2. Make the Lemonade:
   • Add the freshly squeezed lemon juice to the pitcher with the spearmint syrup.
   • Pour in the remaining 3 1/2 cups of cold water and stir well.
3. Serve:
   • Fill glasses with ice cubes.
   • Pour the spearmint lemonade over the ice.
   • Garnish with lemon slices and spearmint sprigs.

Strawberry Mint Yogurt Sauce

Ingredients:

• 1 cup plain Greek yogurt
• 1/2 cup finely chopped fresh strawberry mint leaves
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Mix Ingredients:
   • In a medium bowl, combine the Greek yogurt, chopped strawberry mint leaves, minced garlic, and lemon juice.
   • Drizzle in the olive oil.
   • Season with salt and pepper to taste.
2. Blend Well:
   • Stir the mixture until all the ingredients are well incorporated.
3. Chill:
   • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve:
   • Serve chilled as a sauce or dip with grilled meats, vegetables, or as a dressing for salads.

Strawberry Mint Salad

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup fresh spinach leaves
• 1/4 cup fresh strawberry mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tablespoons balsamic glaze

Instructions:

1. Prepare Ingredients:
   • Rinse and slice the strawberries.
   • Rinse the blueberries and spinach leaves.
   • Chop the strawberry mint leaves.
   • Toast the sliced almonds in a dry skillet over medium heat until golden brown, then let them cool.
2. Assemble Salad:
   • In a large salad bowl, combine the sliced strawberries, blueberries, spinach leaves, and chopped strawberry mint.
   • Gently toss to mix the ingredients.
3. Add Toppings:
   • Sprinkle the crumbled feta cheese and toasted almonds over the top of the salad.
4. Dress Salad:
   • Drizzle the balsamic glaze over the salad just before serving.

Strawberry Mint Pesto

Ingredients:

• 1 cup fresh strawberry mint leaves, packed
• 1/4 cup fresh parsley leaves, packed
• 1/4 cup fresh strawberries, hulled and chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. Prepare Ingredients:
   • Rinse and dry the strawberry mint and parsley leaves.
   • Hull and chop the fresh strawberries.
   • Mince the garlic cloves.
2. Blend Pesto:
   • In a food processor, combine the strawberry mint leaves, parsley leaves, chopped strawberries, Parmesan cheese, pine nuts, and minced garlic.
   • Pulse until the mixture is finely chopped.
3. Add Olive Oil:
   • With the food processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency.
4. Season and Finish:
   • Season with salt and pepper to taste.
   • Add the lemon juice and pulse a few more times to combine.
5. Serve:
   • Use the pesto immediately as a sauce for pasta, a spread for sandwiches, or a topping for grilled meats and vegetables.
   • Store any leftover pesto in an airtight container in the refrigerator for up to a week.

Strawberry Mint Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• 1/2 cup fresh strawberry mint leaves, finely chopped
• Pinch of salt

Instructions:

1. Prepare Strawberries:
   • In a bowl, combine the chopped strawberries with 1/4 cup of the sugar.
   • Mix well and let sit for about 15 minutes until the strawberries release their juices.
2. Make the Ice Cream Base:
   • In a large bowl, combine the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, and a pinch of salt.
   • Stir until the sugar is completely dissolved.
3. Add Flavorings:
   • Add the chopped strawberry mint leaves to the ice cream base.
   • Stir in the macerated strawberries along with their juices.
4. Chill the Mixture:
   • Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to allow the flavors to meld and the mixture to chill thoroughly.
5. Churn the Ice Cream:
   • Pour the chilled mixture into an ice cream maker.
   • Churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
6. Freeze:
   • Transfer the churned ice cream to an airtight container.
   • Freeze for at least 4 hours, or until firm.
7. Serve:
   • Scoop and serve the ice cream, garnished with additional fresh strawberry mint leaves if desired.