A collection of spreading perennial herbs, with hairy, aromatic, slightly grey-green leaves splashed with yellow and cream. Branched, tapering spires of tiny, pale purple or white flowers are produced in mid- to late summer. Edible, though usually used as an ornamental as the flavour is somewhat bitter
0.5-1 metres
0.5-1 metres
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Grow in a poor, moist but well drained soil in full sun or light shade. May have the potential to become a nuisance; restrict its spread by planting in deep containers and plunging them into the soil, or by growing in small, contained beds. Plants grown in pots will benefit from dividing every few years. See mint cultivation for more information
Propagate by division in spring or autumn, by softwood cuttings in spring, or by root cuttings any time during the growing period
Cut back old stems at the end of the year to ground level
Generally pest-free
May be susceptible to powdery mildews and mint rust