Pennyroyal
Mentha pulegium
HOW TO GROW PENNYROYAL
Surface sow in spring after last frost or start indoors 4-6 weeks before. Creeping perennial evergreen in warmer climates, likes moist soil like stream or pond edges, but will grow in ephemeral moist conditions, will self-limit when it meets dry soil. Grow in containers and deadhead to limit spreading. Seeds require light to germinate, press into soil, do not cover. Soil pH 4.6-7.5. Hardiness zones 5-9. Perennial.
Days from maturity calculated from the date of seeding. Average 56,700 seeds per ounce. Usual seed life: 3-4 years.
Planting Depth surface requires light
Soil Temp. Germ. 55-75˚F
Days to Germ. 7-21
Plant Spacing 6–12”
Row Spacing 18-24”
Days To Maturity 90-120
Full Sun, Moist Well Drained
Days from maturity calculated from the date of seeding. Average 56,700 seeds per ounce. Usual seed life: 3-4 years.
Planting Depth surface requires light
Soil Temp. Germ. 55-75˚F
Days to Germ. 7-21
Plant Spacing 6–12”
Row Spacing 18-24”
Days To Maturity 90-120
Full Sun, Moist Well Drained
- 250 Seeds$3.50
- 2500 Seeds$15.50
Crushed leaves give a strong spearmint fragrance. Tea from dried or fresh leaves are used to treat head ache, colds and to settle the stomach. Has been used as insect and flea repellant. Harvest when about to flower and dry. Pennyroyal essential oil is highly toxic if taken internally even in small doses. Do not use...
Crushed leaves give a strong spearmint fragrance. Tea from dried or fresh leaves are used to treat head ache, colds and to settle the stomach. Has been used as insect and flea repellant. Harvest when about to flower and dry. Pennyroyal essential oil is highly toxic if taken internally even in small doses. Do not use if pregnant. Highly toxic to cats, they generally avoid it, should not be planted where they might ingest it, never run into their skin. Also known as European pennyroyal and English pennyroyal. Tags: Color: Purple.
Native to Europe. Dried leaves were a Greek and Roman cooking herb, Greeks flavored wine with it.
Native to Europe. Dried leaves were a Greek and Roman cooking herb, Greeks flavored wine with it.
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