The flavour of mint goes well with many savoury ingredients, especially vegetables. We eat spearmint with lamb, usually made into mint sauce, as it helps digest the fatty nature of the meat. Its digestive qualities are similar to peppermint but not as strong. On the sweet side, the taste goes particularly well with chocolate.

An infusion of mint is the `national beverage' in Morocco and Tunisia. Use mint combined with rum, carbonated water, lime and sugar to make the popular alcoholic beverage Mojito.

Spearmint is an exceptionally fragrant and ornamental plant, in addition to its many other uses is also extremely attractive to butterflies and bees and makes a wonderful addition to any wildlife garden.

Sowing: Sow February to July.

Sow seed on the surface of lightly firmed, moist seed compost in pots or trays.

Do not cover the seed as it needs light to germinate, simply press the seeds lightly into the compost and water from below. Keep moist and propagate at 18 to 20°C (65 to 68°F). Be patient, the seed can be rather slow to germinate and can be erratic, continuing over a number of weeks. When large enough to handle, transplant seedlings into single 15cm (6in) pots. Gradually acclimatise to outdoor conditions for 10 to 15 days before planting out after all risk of frost. For best results, provide any ordinary, well-drained soil. To create vigorous and bushy mint plant growth it is best to pinch back the tips of young plants.

Cultivation:

Spearmint, as with all mint plants may get out of control when planted to grow freely in the garden. Take care to contain it. Grow plants in bottomless containers either sunk in the ground, or above ground. One plant per 15cm (6in) container should suffice. All mints thrive, in cool, moist spots in partial shade, though they will tolerate full sun. Make sure to water well during the peak of summer heat and cut back often to prevent flowering and encourage new growth. Mint requires large amounts of water compared with other crops. Keep the soil moist during summer and water the plants at least twice a week. If you're growing in pots remember you will need to water more often. Use a diluted water soluble, organic fertiliser as you'll be flushing the nutrients from the soil on a continuous basis. Every three years mint plants should be divided and re-potted in fresh soil and compost to maintain healthy growth. The plants are hardy and will die back to ground in winter. Top dress with compost in autumn if the plants are not lifted annually.

Companion Planting:

Mint is a great companion plant to tomatoes and cabbages, repelling the Cabbage White Butterflies, Aphids and Flea Beetles. Mint repels insects including ants; it will also repel mice and rats.

Harvesting:

Mint leaves can be dried or frozen for winter use. Leaves can be used to make mint vinegars, storing the fresh leaves in oil.