Mint in season in Australia
Mint is in season in Australia from September to April, and at its peak from November to February. This is the cooler south; the tropical north has its own calendar.
At its best
Mint is a vigorous grower. In a garden bed it can turn messy and invasive, so it is usually kept in a pot, ideally somewhere shady with damp soil. That makes a potted plant a handy thing to own, because you can pick a few stems at a time instead of buying a bunch that wilts before you finish it.
At the shop
Whether you buy a bunch or a pot, choose mint that looks freshly picked and unwilted. A bunch that has gone limp can be revived by soaking it in iced water for 10 to 15 minutes.
Keeping it
Stand the stems in a glass of water, put a plastic bag over the top and keep it in the fridge. Mint treated this way lasts about a week. Change the water regularly to stop mould and decay.
Three dinners
- Lamb koftas with mint yoghurt Grill and serve in flatbread.
- Pea and mint soup Frozen peas work all winter.
- Rice paper rolls with mint A fresh table dinner.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.