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How to Propagate Mint

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Whether as a mint pesto, tea or in a tabbouleh salad: this fresh herb is extremely versatile – and therefore always in great demand. So it’s good that you can propagate your native mint. So you always have enough crisp green leaves in stock. The best methods: Propagation by cuttings, offshoots, and dividing the perennial.

Propagating mint with cuttings – instructions

It doesn’t matter whether you propagate your mint in a pot or in a bed: it’s particularly easy with cuttings.

  • Cut off some flowerless shoot tips from the plant. These should be 10-20 cm long. Remove the lower leaves.
  • Since planting mint without roots does not work, place the shoots in a filled glass of water. Here they can develop roots. Place the jar in a warm, partially shaded spot.
  • After one to two weeks, you can place the now rooted cuttings in a pot or in the bed. Finished!

Good to know: The best time for this type of vegetative propagation is the growth phase of the mint from spring to autumn.

Properly multiply mint with offshoots – step by step

It is just as easy to propagate mint with offshoots. In this case, offshoots are the shoots that grow horizontally above or below the surface of the earth and have roots. These form around late summer.

  • Take the offshoots out of the ground with a planting shovel.
  • Then plant the offshoots in nutrient-rich vegetable soil. They will sprout in no time.

Cutting and propagating mint: How to divide the plant

Many mint varieties – such as peppermint or Moroccan mint – can also be propagated by dividing the perennial. And so it goes:

  • Carefully lift the entire plant out of the ground.
  • Now divide the perennial, ie the roots, into individual pieces.
  • Now replant the individual parts separately from each other.

Good to know: We will not only help you with your local mint but also if you want to propagate basil. Read now and find out more!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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