Mint
Mint you'll actually finish. Grown with no pesticides, herbicides or sprays, ever, and ready to use straight from the pack. Most people need a few leaves at a time, not a fistful, so ours arrives clean, dry and unbruised, in a size that suits how mint really gets used.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Servings per package: 1
Serving size: 9g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 10.7kJ | 119kJ |
| Protein | 0.2g | 2g |
| Fat, total | 0g | 0.6g |
| - Saturated | 0.0g | 0.1g |
| - Trans | 0.0g | 0.1g |
| Carbohydrate, total | 0.2g | 1.7g |
| - Sugars | 0g | 0g |
| Sodium | 1mg | 13mg |
Ready to use straight from the pack, no washing required.
- Muddle into mojitos, spritzers, iced tea and lemonade
- Tear through tabbouleh, grain bowls and Vietnamese noodle salads
- Stir into yoghurt for raita, or through peas, beans and new potatoes
- Serve with lamb, the classic pairing, as a sauce or scattered over
- Pair with watermelon and feta, cucumber, lime, chilli and dark chocolate
- Finish fruit salad and anything you'd otherwise leave plain
Add mint at the end. Heat flattens it.
Looking for more? Read our guide to fresh herbs.
Keep mint cold. Store it refrigerated between 1 and 5°C with the pack sealed when you're not using it, and away from excess moisture. If you'd rather keep it loose, roll it in a lightly damp cloth or stand the stems in a glass of water with a bag loosely over the top.
Our mint is grown indoors and never washed, so it goes into the pack clean, dry and unbruised. That matters, because moisture and handling are what turn mint dark and limp. Pick the leaves as close to using them as you can, and tear rather than chop.
Got more than you can use? Freeze it in an ice cube tray with a little water, and drop the cubes into a jug of iced tea or lemonade. Frozen whole, mint leaves darken and lose their bite, so freeze it for drinks and cooked dishes rather than garnish.
Want to know where your Stacked Herbs came from? Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is made from recyclable soft plastic. Please don't place it in your kerbside recycling bin. Instead, use our Store Locator to find a participating soft-plastic collection point near you for recycling.
100% Australian-grown mint
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
We grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, NATA-accredited lab screened our leafy greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown in Australia at our own farms, close to where it's sold, so it skips the long road trip most fresh produce takes. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
[Spearmint, the common culinary mint.] It's the milder, sweeter one, and it's what almost every recipe means by mint. Peppermint is stronger and more menthol, and it's mostly used for tea and confectionery.
No. It's grown indoors in a sealed room and never sprayed, so there's nothing to rinse off. It goes into the pack clean and dry, and washing mint only bruises the leaves and speeds up darkening.
Keep it refrigerated between 1 and 5°C with the pack sealed. Mint is happy in the fridge, unlike basil. Just keep it away from excess moisture, which is what turns the leaves dark.
Yes, but freeze it for drinks and cooking rather than garnish. Freeze the leaves in an ice cube tray with a splash of water, then drop a cube straight into a jug or a pot. Whole frozen leaves darken and go limp.
No, and here's the honest reason. Australian organic certification requires soil, and we grow without it. Organic farming also still permits some pesticides. We use none.
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