Apple mint is a lovely, aromatic mint plant that has many fantastic culinary, medicinal and decorative properties. Like many other varieties in the mint family, it is rich in essential oils that have antiseptic properties.
The delicate flavour of apple mint works best in fresh, uncooked preparations. Add to cocktails, mocktails and tea. Add whole or chopped leaves to popsicles, sorbets and ice cubes. Use to make sauces or herb rubs for poultry, lamb and seafood. Roughly chop Apple mint and add to chutney, dressings, jelly or brine when pickling.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 12 weeks
- Apple mint is not heat-sensitive and grows best at 18 - 30 °C / 64 - 86 °F.
- Apple mint grows slowly as a seedling. Once it gets going, it will quickly produce a lot of stems and leaves.
- In approximately one month it should be ready for its first harvesting. Continue harvesting by cutting off the stems until the pod is about 12 weeks old.
- Make sure your Apple mint does not grow so tall that it reaches the lamp. To avoid this, just cut the whole stem back and leave at least one pair of true leaves to grow. New shoots will appear soon.
- Apple mint can easily be replanted in a larger pot or in an outdoor flowerbed once the plants have used up all of the nutrients in the pod. Moreover, the nectar-rich flowers are not just decorative, they also feed bees and other wild insects.