Plant Description

Mint is a perennial herb with more than 600 varieties. Two popular varieties are peppermint (M. piperita) and spearmint (M. spicata) which have different levels of menthol, contributing to a strong or less strong flavor. Peppermints tends to be used to flavor dishes while spearmints are eaten fresh. Other varieties include chocolate mint and pineapple mint. Leaves are harvested at any time and can be used fresh or dried.

Cultural Tips

Cultural practices such as proper site selection, soil preparation, planting, and watering are important for plant health, pest management, and pest reduction when growing mint.

For more information on culinary herbs, contact your local UC Cooperative Extension location for resources such as this Environmental Horticulture Note on Culinary Herb Profiles (PDF).

Pests and Disorders

Invertebrates

Aphids
Leafhoppers
Spider Mites
Thrips

Plant Diseases

Powdery Mildew on Vegetables

Environmental Disorders

Cold Injury and Frost Damage
Common Environmental Disorders of Vegetables

Weeds

Weed Management in Vegetable Crops
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