Mint is the most vigorous herb most gardeners will ever grow — so vigorous that the main harvesting question is rarely whether you have enough, but how to keep it under control. Cut it often and it grows back thicker; ignore it and it will take over the bed. The leaves are most aromatic before flowering, so regular cutting in the morning gives you the best flavour and keeps the plant in check at the same time.
Mint takes 60–90 days to mature, according to the Garden Grove crop data. It is a hardy herb in the Lamiaceae family with moderate water needs. For the full growing picture, see our growing guide for mint, and use the Harvest Date Calculator to work out your picking window from your sowing date. Browse the full guides hub and the tools hub for more harvest timing advice, and check your local extension service for dates suited to your climate.
Mint at a glance
| Growing factor | What mint needs |
|---|---|
| Days to maturity | 60–90 |
| Category | herb |
| Family | Lamiaceae |
| Cold tolerance | hardy |
| Water needs | moderate |
Signs mint is ready to pick
Mint is ready to pick when the stems are about eight to twelve inches tall and well leafed, with large, bright-green leaves that release a strong scent when you brush them. Young leaves at the tips are the most tender and aromatic; older leaves lower down the stem are larger but coarser. The best time to start is before any flower buds appear, when the plant is putting all its energy into leaves.
Watch for flower buds at the stem tips. Once mint flowers, the leaves become less aromatic and slightly bitter, and the plant's growth slows. If you see buds forming, harvest that stem right away. Also check for yellowing lower leaves or signs of rust — pick the healthy stems and remove damaged growth to keep the plant vigorous.
How to pick mint
Cut mint sprigs with clean scissors or secateurs, snipping each stem just above a pair of leaves so two new shoots grow back. Take the top four to six inches of each stem, and work across the whole clump rather than stripping one patch bare. Mint is tough, so you can harvest generously — taking up to half the plant at a time is fine, and the plant will regrow within a couple of weeks.
Grow mint in a pot or a bottomless bucket sunk into the soil, because its runners spread aggressively underground and will invade neighbouring beds. When you harvest, you are also controlling it: cutting the stems back hard in midsummer keeps the clump tidy and encourages a flush of fresh, tender leaves. Always harvest in the morning after the dew has dried. For the full growing picture, see our growing guide for mint.
The best time of day to harvest
Harvest mint in the morning, after the dew has dried but before the sun gets hot. That is when the leaves are dry, crisp and most aromatic, because the essential oils are at their most concentrated after a cool night. Leaves picked in the afternoon heat are often limp and less flavourful, and wet leaves picked while the dew is still on them dry slowly and can go mouldy in storage.
Choose a dry day for harvesting if you can, and avoid picking after rain, when the foliage is wet and heavy. If you must pick on a damp day, spread the cuttings out in a single layer in a ventilated spot for an hour before you bundle or bag them. And get the harvest out of the sun straight away — a basket of cut herbs left in the sun for an hour will wilt and lose much of its aroma. Morning picking is a small habit that makes a real difference to flavour and keeping quality.
How often to pick
Mint is a pick-little-and-often crop, and regular picking is part of good plant care, not just a way to get a harvest. Once the plant is established, you can take a small picking every week or two through the growing season, always leaving enough growth for the plant to recover. Each cut encourages the plant to branch and push out fresh, tender growth, so a plant that is picked regularly stays bushy and productive far longer than one that is left alone.
Do not wait for a single big harvest unless the plant is one you cut whole for drying — for most herbs, steady, small pickings give you better flavour and a healthier plant. Take a few sprigs from several plants rather than a large handful from one, and always leave at least two-thirds of the plant intact. If you go away for a few weeks, ask someone to pick the herbs, or cut the plant back before you leave so it regrows while you are gone.
What happens if mint is left too long
Mint left unpicked becomes tall, woody and coarse, with small leaves and flower spikes at the tips. The lower leaves yellow and drop, the stems turn brown and woody, and the flavour of the remaining leaves declines. An uncut mint patch also spreads further, sending runners into lawns and neighbouring beds, which is how mint earns its reputation as a garden thug.
If your mint has got away from you, cut the whole clump down to a few inches above the ground, clear away the cut material, and water well. The plant will regrow with fresh, tender stems within two to three weeks. Use the older leaves for tea or cooking, where their stronger flavour is less of a problem, and keep the new growth for fresh picking. Regular cutting is both the harvest and the control.
How to store mint
Fresh mint keeps for a week or more in the fridge if you stand the stems in a jar of water, loosely covered with a plastic bag. For longer keeping, mint dries very well — tie small bunches and hang them upside down in a warm, dark, ventilated spot until the leaves are crisp, then strip them into a jar. Use the Herb Drying Calculator to work out drying times for your conditions.
Mint also freezes well. Chop the leaves and freeze them in ice-cube trays with water for drinks, or freeze whole leaves in bags for cooking. Dried mint keeps its flavour for months and is excellent in teas, while frozen mint is best in cooked dishes and cold drinks. Because mint is so productive, preserve the midsummer glut and you will have mint all winter.
Succession and continuous harvest tips
Mint is a hardy perennial, so succession sowing is rarely needed — one plant is usually more than enough, and the challenge is containment rather than supply. The plant dies back in winter and regrows from its roots in spring, often more vigorously than before. Every few years, dig up the clump in spring, divide it, and replant a small piece in fresh soil to keep it vigorous.
To keep a continuous supply of tender leaves, cut the whole plant back hard once or twice a season — in early summer and again in late summer. Each hard cut produces a flush of soft, young growth that is far better for picking than the older, coarser stems. If the plant is in a pot, refresh the top few inches of compost each spring and water regularly, because pot-grown mint with moderate water needs dries out fast.
If you are also growing other herbs and vegetables, our guides to harvesting rosemary and harvesting lavender follow the same picking principles, and check your local extension service for advice suited to your area.
Frequently asked questions
When is mint ready to harvest?
Once stems are eight to twelve inches tall and well leafed, typically 60–90 days after planting. Pick before flowering for the best flavour.
How much mint can I cut at once?
Up to half the plant at a time. Cut stems just above a leaf pair and the plant will regrow within a couple of weeks.
How do I stop mint taking over the garden?
Grow it in a pot or a bottomless bucket sunk in the soil. Its underground runners spread fast if left unchecked.
Is it better to dry or freeze mint?
Both work well. Dried mint is best for tea; frozen mint keeps more fresh flavour for cooking and drinks.
Why is my mint flowering?
It is midsummer and the plant is mature. Cut the flowering stems back hard and it will push out fresh, tender growth.