Herb Mint Chocolate Unrooted Cuttings

For best results with Mint Chocolate, use a constant feed program of 150-200 ppm N on well rooted plants. A pH between 5.8 and 6.2 is important for the healthiest plant color. In most cases, an additional supplement of iron is recommended in order to deepen the coloration of the foliage.

We recommend that you pinch Mint Chocolate 5-10 days after transplanting to your final container. Growing herbs at cooler temperatures will help to keep the plants short and bushy.

Space 4-inch, 6-inch, and gallon pots as needed to allow air flow and penetration of light between plants. Mint Chocolate can grow to a 24" spread. We do not recommend planting them in 1801 or other traditional market trays as they tend to get leggy and have the potential for fungus problems when planted too close together.

Plant growth regulators are not recommended on herbs.

Whiteflies, aphids, and occasionally mealybugs are all insects to watch out for with Mint Chocolate.

Mint Chocolate is not prone to many diseases, but don't oversaturate the soil. If the plant sits in moist soil for an extended amount of time, you could end up with root rot, botrytis or a bacterial blight. Botrytis grey rot is usually associated with wet or humid conditions. You can prevent botrytis by allowing the plant to dry out between waterings, allowing for good airflow in your greenhouse, and spacing to allow the sun to penetrate to the soil level. To best fight root rot in herbs, look for an organic or garden-safe fungicide, like Neem Oil.

1. If you are planting 4" pots, 1 plant per pot should be sufficient. We recommend at least 3 starters per pot for 6" and larger. Use a well-drained soil in your baskets and plant your starter plants deep, allowing the ellepot to be completely covered by the soil. Plant it directly in the middle of your pot.
2. Pinching is recommended 5-10 days after transplantation of rooted cuttings. A second pinch may be necessary depending on the size and shape of the final pot.