Spearmint 'Moroccan' Seeds

Moroccan spearmint is the mint behind a proper glass of mint tea: clean, sweet and strongly aromatic, without the menthol bite of peppermint. Mentha spicata 'Moroccan' makes a compact, upright plant of bright green, crinkled and toothed leaves. Use it fresh in mint tea, mojitos and juleps, with lamb, in tabbouleh and yoghurt sauces, or with summer fruit. It suits a large pot by the kitchen door, which also keeps its spreading roots in check, and the flowers attract bees and butterflies in late summer.

Sowing and growing

• Sow indoors March to May at 18 to 20°C
• Depth: sow on the surface and do not cover; mint seed needs light to germinate
• Germination: 7 to 21 days, sometimes in flushes
• Plant out in late spring, ideally into a container at least 30 cm wide
• Position: partial shade or sun, in moist but free-draining compost
• Height: about 50 cm; spread 20 cm, more in open ground
• Harvest: pick from about 8 weeks after sowing; flavour is best before the plant flowers
• Lifecycle: hardy perennial that dies back in winter and regrows in spring

What you receive: a packet of about 50 open-pollinated seeds from Piccolo Seeds, with growing instructions on the back.

For a cooler, sharper mint, try our peppermint seeds, or explore the full seed range.