Vietnamese Mint

Vietnamese Mint is a fresh-cut hydroponic herb grown in Scarborough, Ontario and packed fresh for quick use
It has a refreshing mint flavour, with subtle spicy notes.
Use it when you want instant freshness without extra prep
Tear, chop, steep, or sprinkle it over your dish just before serving for the brightest aroma

Why you’ll love it

– Freshness: Cut and packed for quick use
– Hyperlocal: Grown in Scarborough for pickup or local delivery
– Clean: Hydroponic, soil-free, and grown in a controlled indoor system
– Flavour: Fresh, aromatic mint flavour, with a clean, refreshing finish
– Easy to use: No peeling, cooking, or heavy prep required

Best ways to use Vietnamese Mint

Steep it into hot tea or iced tea
Add it fresh to salads and fresh spring rolls.
Garnish pho and other Vietnamese soups, or stir into rice dishes just before serving.
Serve alongside grilled meats, duck, seafood and noodle dishes.

Vietnamese Mint pairs especially well with duck, chicken, pork, beef, seafood, crab, shrimp, rice noodles, fresh spring rolls, cucumber, bean sprouts, lime, chilli, garlic, fish sauce, rice vinegar, and citrus.
Use Vietnamese Mint fresh and add it near the end of cooking to preserve its fresh aroma.

Why hydroponic Vietnamese Mint?

Hydroponic growing uses a water-based nutrient system instead of soil
This helps keep the crop clean, controlled, and close to the community
It also reduces travel time from harvest to pickup or delivery

Indoor hydroponic growing can also support careful water use because water and nutrients are managed in a controlled system
For customers, that means fresh local produce grown with care, consistency, and less dependence on long-distance supply chains

Freshness Tips

– Rinse only before use, then dry well
– For longer freshness, trim the stem ends and place stems in a jar with about 1 inch of cold water, then cover loosely and refrigerate
– Do not pack the leaves tightly; trapped moisture can shorten freshness
– Keep leaves as dry as possible during storage
– Change the water every few days or whenever it looks cloudy
– If the Vietnamese Mint looks soft after sitting in the fridge, trim the stem ends and place the bunch in a bowl of ice-cold water for 15 to 30 minutes
– Pat dry and use right away
– Use within 5 to 7 days for best flavour and aroma

Browse all hydroponic herbs from 5N2
Learn more about hydroponic vertical farming from Farm Credit Canada (FCC)