Mint
Cool, sweet, unmistakable mint. Grown indoors with no pesticides, herbicides or sprays, ever, and picked young so the leaves are tender and the scent is still in them. Ready to tear straight in, with nothing to rinse off.
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
Mint is the only herb in our range that works sweet and savory, which is why a pack never goes to waste. Cool, sharp and unmistakable, with a sweetness that makes it as at home in a glass or a dessert as it is with lamb, peas or yogurt. Ours is picked young, so the leaves are tender and the scent lifts the moment you tear one.
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 |
Mint goes in at the end or stays raw, and it wants tearing rather than chopping, because a blade bruises the leaf and dulls it. On the savory side it belongs with lamb, peas, cucumber, yogurt and anything with chili in it, and it's half of what makes tabbouleh taste like tabbouleh. On the sweet side it goes in fruit salad, over chocolate, into ice cream, and through tea. And it's the herb most likely to end up in a glass, muddled into a mojito or bruised into a julep.
Keep mint refrigerated between 34 and 41°F, sealed and dry. Out of the pack, roll it loosely in a lightly damp paper towel and put it back in the fridge. Tear it only when you're about to use it, and never chop it wet, because bruised, damp mint darkens fast.
Want to know where your Greens 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 plastic film, so it doesn't belong in your curbside bin. Empty it, make sure it's clean and dry, and take it to a store drop-off point for plastic film. Keeping film plastics out of curbside recycling matters. They tangle the sorting machinery and can send a whole load to landfill.
100% USA-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.
Our greens 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, ISO 17025 accredited lab screened our 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 at our farms in Australia, and our first US farm is under construction in Menifee, California. 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 is the sweeter, gentler one and it's what cooking usually means by mint. Peppermint is much stronger and more menthol, which is why it belongs in tea and confectionery rather than on a plate of lamb.
Not as whole leaves. They lose their colour and their bite. Chopped and frozen in oil or water it's fine for anything cooked, and mint frozen into ice cubes is genuinely useful for drinks.
No. It's grown in a sealed indoor room and never sprayed, so there's nothing to rinse off. Washing mint bruises the leaves and adds the moisture that turns them dark.
Tear it. A blunt blade bruises the leaf and the oils that carry the scent end up on the board instead of in the dish. If you do need it fine, use a sharp knife and cut it once.
No, we're not certified organic. Certified organic growers can still use a long list of approved pesticides. We don't use any pesticide, herbicide or fungicide at all, on anything we grow.
Nothing tastes like it. Basil will give you a different kind of freshness in a savory dish, and lemon balm is the closest botanical relative if you can find it. For a drink, there's no substitute worth making.
Not much does the same job, because parsley's whole point is that it's mild. Chervil is the closest. Cilantro will bring green freshness but a completely different flavor. Celery leaves are a surprisingly good stand-in if you have them.
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