The Mint Unlike Other Mints: Lemon Mint
Lemon Mint:
Health & Nutritional Benefits
- rich in antioxidants
- has antimicrobial properties that may inhibit some bacteria and fungi
- has mild anti-inflammatory effects
- is soothing for mild digestive discomfort and supports digestion and reduces bloating
- good in steam infusions and tea for respiratory health
- good for topical applications
Ways to Use Lemon Mint
The leaves are considered the only edible part of the plant, although traditionally, the flowering heads are also used. The leaves can be used dried or fresh.
This makes lemon mint a safe, approachable way to enjoy antioxidant‑rich plant compounds through:
Herbal teas (typically 1-2 teaspoons of dried herb per cup of hot water)
Culinary garnishes
Infused waters
Blend with lemon, honey, or other herbs
Sachets and potpourri for aroma
Planting, Growing, and Harvesting
Sunlight: Full sun (6–8 hours daily)
Soil: Well‑drained, moderately fertile soil
pH: Neutral to slightly alkaline
Climate: Warm summers; tolerates drought once established
Planting From Seed
Lemon mint grows readily from seed, which can be sown:
Directly outdoors after the last frost
Indoors 4–6 weeks before transplanting
Scatter seeds lightly on the soil surface—they need light to germinate—and keep the soil moist until sprouts appear.
Spacing
Plants typically reach 1–2 feet tall and should be spaced 12–18 inches apart to allow airflow and reduce mildew risk.
Watering
Water regularly during establishment. Once mature, lemon mint is relatively drought‑tolerant, though consistent moisture encourages better flowering.
Companion Planting
Lemon mint attracts bees, butterflies, and beneficial insects, making it an excellent companion for:
Tomatoes
Squash
Peppers
Cucumbers
Flowering herbs
Its citrus‑mint aroma may also help deter some pests.
Harvesting
When
Leaves: Anytime during the growing season, but before flowering will give you the strongest lemon aroma.
Flowers: When fully open, typically mid‑summer.
Harvesting early in the morning preserves essential oils.
How
Snip stems just above a leaf node to encourage bushier growth.
For drying, gather small bundles and hang them upside down in a warm, airy place.
Preserving Lemon Mint
1. Drying (Best for Tea, Potpourri, and Culinary Use)
Air‑drying is the classic method and works great for lemon mint because the leaves and flowers hold their fragrance.
Harvest stems in the morning after the dew dries.
Strip off any damaged leaves.
Tie stems into small bundles (too large and they mold).
Hang upside down in a warm, dry, airy place out of direct sunlight.
Drying usually takes 1–2 weeks.
Storage
Once crisp, crumble the leaves and flowers.
Store in airtight jars away from heat and light.
Best uses: teas, herbal blends, sachets, seasoning mixes, potpourri.
2. Dehydrator
This is quicker and great for humid climates
How to do it
Spread leaves and flowering tops in a single layer.
Dry at 95–105°F until crisp.
Cool completely before storing.
This method also preserves color and aroma extremely well.
3. Freezing (Best for Fresh Flavor in Cooking)
Freezing keeps the lemon flavor better than drying. Try either of these two ways:
Whole leaves:
Rinse, pat dry, and freeze on a tray.
Transfer to freezer bags.
B. Ice‑cube method:
Chop fresh leaves.
Pack into ice cube trays.
Cover with water or olive oil.
Freeze, then store cubes in bags.
Best uses: iced teas, lemonades, sauces, marinades, infused water.
4. Lemon Mint Syrup (For Drinks & Desserts)
How
Simmer equal parts sugar and water.
Add a generous handful of fresh lemon mint.
Steep 20–30 minutes.
Strain and refrigerate.
Keeps 2–3 weeks in the fridge or 3–6 months in the freezer.
Best uses: cocktails, iced tea, lemonade, fruit salads, glazes.
5. Infused Vinegar (For Dressings & Cleaning Sprays)
Lemon mint vinegar is fragrant and versatile.
How
Pack a jar halfway with fresh lemon mint.
Cover with white wine vinegar or apple cider vinegar.
Steep 2–4 weeks.
Strain and bottle.
Best uses: salad dressings, marinades, herbal cleaning sprays.
6. Herbal Honey
How
Fill a jar loosely with fresh lemon mint.
Cover with raw honey.
Stir to remove air bubbles.
Infuse 2–4 weeks.
Strain if desired.
Best uses: teas, toast, glazes, soothing winter drinks.
7. Herbal Oil (For Culinary or Aromatic Use)
Use dried lemon mint only—fresh herbs can introduce moisture and spoilage.
How
Fill a jar halfway with completely dried lemon mint.
Cover with olive or neutral oil.
Steep 2–4 weeks.
Strain and store in the fridge.
Best uses: salad dressings, roasted vegetables, dipping oil.
8. Potpourri & Sachets
Lemon mint’s citrusy scent makes it perfect for aromatic blends.
How
Dry leaves and flowers.
Mix with lavender, lemon peel, or dried rose petals.
Store in bowls or sachets.
Which Method?
Best for fragrance:
Air‑drying
Dehydrator drying
Vinegar infusion
Best for fresh flavor:
Freezing
Syrups
Best for long‑term storage:
Dried leaves (airtight jar)
Frozen cubes
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