How to Grow Mint (Pudina) in Pots and Keep It Healthy

Mint (pudina) is the herb that is hardest to kill and easiest to love. It goes into chutney, raita, chaas and tea, and a single pot can supply a family all season.

In Indian homes mint is part of everyday cooking and also of summer survival: pudina chutney, raita, jaljeera, chaas, shikanji and cool sharbats all depend on it. A pot of mint on the balcony means all of these are only a few steps away.

There is one rule: grow mint in its own pot. Its roots spread quickly and will take over a garden bed. Here is what temperature it likes and how to look after it.

There are many kinds of mint, and they come from different parts of Europe, Asia, Africa and the Mediterranean. Because it grows so easily it has been carried around the world, and every country has found its own use for it. In Morocco, sweet mint tea is a sign of hospitality. In the Middle East mint goes into tabbouleh and yoghurt dips. In the UK mint sauce is served with roast lamb, and in Vietnam and Thailand fresh mint is part of herb platters and salads. In India pudina goes into chutney, raita, biryani and drinks. The United States, especially the Pacific Northwest, and India are among the biggest producers of mint for oil, which ends up in toothpaste, sweets and medicines.

Mint is a tough perennial. It likes mild, moist weather, which is why it grows so well in spring, in the monsoon and in autumn. In the plains of India it can grow most of the year, though it may slow down in the hottest weeks of summer and on cold winter nights. In cold countries it dies back in winter and returns every spring from the roots.

At a glance

Best temperature: 55-80°F (13-27°C)
Sunlight: 4-6 hours, partial shade is fine
Pot: at least 10-12 inch (25-30 cm) wide, on its own
Propagation: stem cuttings root in water in 1-2 weeks
Perennial: the roots usually survive winter

Benefits of mint (pudina)

Mint is loved for its cooling, fresh flavour, and it is a cheap way to make food and drinks taste lighter. It contains menthol, the aromatic compound that gives mint its cool feeling, along with small amounts of vitamin A and antioxidants. Chewing a fresh leaf or drinking mint tea after a heavy meal is a common habit in many cultures, and many people say it settles the stomach. Those are traditional uses, and mint is eaten in small amounts, but it certainly makes meals more pleasant.

From the gardener’s side, mint is almost too easy. One healthy plant gives you leaves all season and grows back quickly after every cutting, which means you can use it freely.

Best weather and temperature for mint

Ideal: 55-80°F (13-27°C), with moist soil and some shade.
Hot weather: in strong heat above about 90°F (32°C) with dry soil, leaves wilt, burn and lose flavour. Give afternoon shade and water more.
Cold weather: top growth dies back in a freeze, but the roots survive in most places and sprout again in spring. In very cold areas, move the pot to a sheltered spot or mulch it heavily.

Starting mint

Cuttings are the quickest and surest way. Cut a 4-6 inch (10-15 cm) stem just below a leaf joint, remove the lower leaves and place it in a glass of water in a bright spot.
Roots appear in 1-2 weeks. When they are 1-2 inches (2.5-5 cm) long, plant the cutting in a pot.
A bunch of fresh mint from the market often works for cuttings too.
Mint from seed is slow and not always true to type, so cuttings or a small plant are better.

Pot and soil

Use a pot 10-12 inch (25-30 cm) wide with drainage holes. A wide pot suits mint better than a deep one.
Use potting mix with compost. Mint likes soil that is rich and stays slightly moist, but never waterlogged.
Keep mint in its own pot, because its runners spread fast.

Caring for mint

Mint almost looks after itself, but a few small habits turn a scraggly plant into a thick, glossy one.

Light: 4-6 hours of sun. Partial shade is fine and helps in warm weather.
Water: keep the soil evenly moist. Mint wilts quickly when it dries out. Water when the top of the soil feels dry.
Feeding: a diluted liquid plant food or a handful of compost every 3-4 weeks. Too much fertilizer makes leaves bigger but weaker in flavour.
Trim: pinch the tips often. It makes the plant bushy and stops it growing tall and leggy.
Remove flower buds to keep leaf growth strong.
Repot or divide every 1-2 years, because crowded roots weaken the plant.

Harvesting mint

Start picking once the plant is about 6 inches (15 cm) tall.
Cut stems just above a pair of leaves. New side shoots will grow from there.
Pick in the morning for the strongest flavour. Don’t take more than one third at a time.
To store, freeze leaves in ice cubes or dry them in the shade.

Common problems

Mint’s biggest challenge in a pot is usually water. It does not like to dry out, but it also hates sitting in soggy soil.

Yellow leaves: usually overwatering or poor drainage.
Leggy plant with few leaves: not enough light, or it needs pinching.
Orange spots under leaves: mint rust. Remove affected leaves and improve air flow.
Tiny webs and speckled leaves: spider mites in hot, dry weather. Spray with water and neem oil.
Aphids: wash them off with water.

Frequently asked questions

Why is my mint plant turning yellow?

Overwatering is the most common cause. Make sure the pot drains well and let the top of the soil dry slightly. Lack of nutrients or crowded roots can also be the reason.

Can mint grow indoors?

Yes, on a bright windowsill with 4-6 hours of light, or under a grow light.

Does mint come back every year?

Usually yes. It is a perennial, and the roots survive winter in most climates if the pot is sheltered.

Make fresh mint chutney with your harvest. Also read our kitchen garden guide for beginners.