Growing Mint in Pots for Drinks: Indoors, Outdoors and Through Winter

Why Grow Mint in Pots for Drinks?

Mint is one of the most rewarding herbs to grow for drinks because a few fresh leaves can transform a simple glass of water, a cocktail, or a mocktail. Growing mint in pots is practical whether you have a sprawling garden or a tiny balcony, because mint is a vigorous spreader that can easily take over garden beds. A container keeps it contained and allows you to position it close to the kitchen door for easy harvesting when guests arrive. Freshly picked mint has a bright, aromatic flavour that dried mint cannot match, and it adds a cooling note to both alcoholic and alcohol-free drinks. For memorable get-togethers, a pot of mint on the table lets guests tear leaves into their own glasses, turning a simple drink into an interactive experience.

Different mint varieties offer subtle flavour differences: spearmint (Mentha spicata) is the classic choice for mojitos and juleps with its sweet, mild taste; peppermint (Mentha × piperita) is more intense and menthol-forward, ideal for hot teas and rich chocolate drinks; apple mint and pineapple mint add fruity hints that work beautifully in lemonades and fruit punches. By growing two or three varieties in separate pots, you can match the mint to the occasion.

Getting Started: Containers, Potting Mix and Drainage

Choose a pot that is at least 20–30 cm (8–12 inches) wide and deep, with drainage holes in the bottom. Mint has a shallow but spreading root system, so a wide pot is better than a deep one. Terracotta pots look attractive but dry out quickly; plastic or glazed ceramic pots retain moisture longer, which mint appreciates. Use a good-quality, peat-free multipurpose potting mix, and consider adding about 20% perlite or horticultural grit to improve drainage. Mint dislikes waterlogged soil, which can lead to root rot.

To plant, fill the pot with potting mix, leaving a 2 cm gap below the rim. Place the mint plant at the same depth it was growing in its nursery pot, backfill with mix, and water thoroughly. If you are planting multiple mint varieties, give each its own pot to prevent them from competing and cross-flavouring.

Growing Mint in Pots Outdoors

Outdoors, mint grows best in a spot that receives morning sun and afternoon shade, especially in hot climates like Australia. In cooler regions such as the UK and New Zealand, full sun is usually fine, but the soil should never dry out completely. Water regularly: in summer, outdoor pots may need watering every day, and in heatwaves even twice a day. Check the soil by pushing a finger 2–3 cm into the mix; if it feels dry, water until it runs out of the drainage holes.

Feed outdoor mint monthly during the growing season (spring and summer) with a balanced liquid fertiliser at half strength. Pinch out the growing tips regularly to encourage bushy growth and delay flowering; once mint flowers, the leaves can become slightly bitter. If you see flower buds forming, simply snip them off. Harvest by cutting stems down to about 5 cm above the soil, which stimulates fresh growth. In mild climates, outdoor mint may stay green well into autumn, but growth will slow as temperatures drop.

Growing Mint in Pots Indoors

Growing mint in pots indoors is entirely possible and means you can enjoy fresh leaves all year round. The key is light: mint needs at least 4–6 hours of direct sunlight per day, so a south- or west-facing windowsill is ideal. If you don't have enough natural light, a simple LED grow light placed 10–15 cm above the plant for 12–14 hours a day works well.

Indoor air can be dry, especially in winter with central heating, so mist the leaves occasionally or place the pot on a tray of pebbles filled with water (ensuring the pot base is not sitting in water). Water when the top 2 cm of potting mix feels dry, and avoid letting the pot stand in a saucer of water. Rotate the pot a quarter turn every few days so the plant grows evenly. Harvest often, but never remove more than one-third of the plant at a time.

Growing Mint in Pots from Seed

While mint is most commonly grown from cuttings or purchased plants, growing mint in pots from seed is straightforward and offers access to unusual varieties. Sow seeds indoors 8–10 weeks before the last expected frost in your area. Fill small pots or seed trays with a fine seed-starting mix, which is lighter and drains better than regular potting mix. Scatter the tiny seeds on the surface and press them lightly into the mix; do not cover them, as they need light to germinate. Keep the mix consistently moist by misting with a spray bottle, and maintain a temperature of 18–21°C (65–70°F). Germination usually takes 10–15 days.

Once seedlings have two sets of true leaves, transplant them into individual 7–9 cm pots. When they are about 10 cm tall and all danger of frost has passed, you can move them to their final larger containers outdoors, or keep them indoors on a bright windowsill. Note that seed-grown mint can vary in flavour, so taste a leaf before committing to a large planting. For guaranteed flavour, take cuttings from a plant you like: simply cut a 10 cm stem, remove the lower leaves, and place it in a glass of water until roots form, then pot it up.

Growing Mint in Pots in Winter (UK, Australia and NZ)

In winter, mint goes dormant or semi-dormant, but with the right care you can still have fresh leaves. In the UK and cooler parts of New Zealand, outdoor pots should be moved to a sheltered spot, such as against a south-facing wall, and the pot can be wrapped in bubble wrap or hessian to protect the roots from freezing. Reduce watering but do not let the soil become bone dry. Mint may die back completely above ground; this is normal, and it will regrow in spring. You can also bring a pot indoors before the first frost and place it on a bright windowsill; it will continue to grow slowly if given enough light.

In Australia, winter conditions vary widely. In frost-free areas, mint often continues to grow through winter, albeit more slowly. In colder regions like Tasmania or the highlands, follow the same protection methods as the UK. Indoors, avoid placing mint near heating vents, which cause dry air; instead, keep it in a cool room with bright light. Stop feeding in winter, and water only when the top few centimetres of soil are dry. For a continuous winter supply, take cuttings in late summer and root them indoors; these young plants will often grow more vigorously than older ones.

Harvesting and Using Mint in Drinks

Harvest mint just before you need it for the best flavour. Use sharp scissors to snip stems, and always leave at least two sets of leaves on the plant. To release the essential oils in drinks, gently clap a sprig between your palms or lightly muddle the leaves in the bottom of the glass. Avoid over-muddling, which can make the drink bitter and release unappealing dark flecks.

For a classic mojito, you will need: 6–8 fresh mint leaves, 1 teaspoon sugar, juice of half a lime, 60 ml white rum, soda water, and ice. Muddle the mint, sugar and lime juice in a highball glass, add rum and ice, top with soda water, and stir. For an alcohol-free alternative, replace the rum with extra soda water or a splash of apple juice. Mint also shines in a simple mint lemonade: combine a handful of mint leaves with 100 ml freshly squeezed lemon juice, 2 tablespoons sugar, and 500 ml cold water; stir until the sugar dissolves, then serve over ice.

Mint pairs beautifully with lamb, peas, chocolate, and fresh berries. For a summer gathering, serve minty drinks alongside a platter of strawberries, dark chocolate, and soft cheese. The cooling herb balances rich and sweet flavours.

Troubleshooting Common Mint Growing Problems

Choosing Mint Varieties for Different Drinks