Pepermunt

Spearmint is the mint to reach for when you want freshness without the sharp menthol bite of peppermint. Mentha spicata is a hardy perennial with upright leafy shoots, toothed green leaves and summer flower spikes. It spreads through runners, making a generous patch when allowed space.

The leaves have a sweet, rounded mint flavour. They suit buttered peas, new potatoes, salads, sauces and drinks, as well as the traditional pairing with lamb. Young leaves are particularly useful in the kitchen. Pick them fresh and add towards the end of cooking when you want to preserve their fragrance.

Plant in spring or autumn in sun or partial shade, in fertile soil that holds moisture but drains well. Water during dry spells and keep container plants from drying out. A large pot or a bounded area prevents runners from taking over a mixed herb bed. Cut back after flowering to about 5 cm for fresh leafy growth, and leave the growing plant enough foliage between harvests to recover.