Muriwai’s Gannets
The Muriwai gannets keep coming back year after year because Muriwai provides everything they need to successfully breed, raise their…
There’s something about mint that makes people smile. It’s the uplifting scent that lingers on your fingertips after brushing past a plant in the garden, the zingy note in a refreshing cocktail, or the burst of flavour in a dish that suddenly feels complete. At Vineyard Cottages, mint isn’t just another herb—it’s an essential part of the way we bring freshness, vitality, and joy into our food and hospitality.
You’ll find mint flourishing in shady corners of the garden, spilling from wine barrels and raised beds, and tucked between lavender and lemon balm near the hot tub cottages. Whether it’s adding brightness to a summer salad, garnishing a dessert, or muddled into your welcome drink, mint is everywhere at VC—and always picked fresh.
Mint is one of the easiest herbs to grow—but it’s also one of the most enthusiastic. Known for its vigorous root system, mint will happily take over a garden bed if left unchecked. That’s why we grow it in containers, half wine barrels, and designated mint beds around the property. This gives it room to thrive without overtaking its more well-mannered neighbours.
We grow mint in part-sun to shady spots, where the soil stays cool and moist. Our volcanic soil in Waimauku is ideal—rich, free-draining, and full of organic matter. Mint thrives in these conditions, producing large, aromatic leaves throughout most of the year. In summer, we water regularly and snip off flowering heads to keep the plant leafy and productive. In winter, it dies back a little but always returns in early spring with renewed energy.
At Vineyard Cottages, mint is planted not only for its culinary uses but for its calming presence in the garden. Its scent carries on the breeze, especially after rain, and creates a sense of well-being that guests often comment on. We encourage visitors to pick a few sprigs to add to a tea, cocktail, or bath during their stay—it’s part of the sensory experience that makes Vineyard Cottages a place to relax and reset.
Not all mint is created equal, and at Vineyard Cottages, we grow several varieties, each with its own distinct flavour and character.
This is the most widely used variety in our kitchen and bar. It has a sweet, gentle flavour without the intensity of peppermint, making it perfect for salads, tzatziki, new potatoes, and muddled cocktails like mojitos or mint juleps. It’s also our go-to for herbal teas—cooling, calming, and digestive.
Peppermint is sharper and more menthol-heavy than spearmint. We use it in syrups, desserts, and sometimes pair it with dark chocolate or fruit. It’s also a key ingredient in our homemade herbal teas, often served to guests after dinner. Peppermint is a strong grower, and a little goes a long way.
With its subtle cocoa scent and smooth finish, chocolate mint is a favourite for desserts. We use it to garnish ice cream, fold it into whipped cream, and infuse it into syrups for drizzling over fruit. It also makes a dreamy mint-chocolate tea or hot chocolate infusion.
With fuzzy leaves and a sweet, fruity scent, apple mint is less intense and perfect for fruit salads, iced teas, and cocktails. It’s also a beautiful ornamental variety with rounded, soft leaves and a slightly slower growth habit than its cousins.
Technically not a true mint, but we grow it in the VC garden because of its role in Southeast Asian cooking. It’s peppery and aromatic, and we use it in Vietnamese-style salads, summer rolls, and herb platters for events or garden lunches.
Mint is one of those herbs that connects garden, kitchen, and bar in perfect harmony. At Vineyard Cottages, we use it in countless ways to elevate the guest experience.
In the kitchen, mint appears in everything from lamb marinades and couscous salads to fresh pea soups and herby yoghurts. It brings brightness and balance, especially when paired with rich cheeses, grilled meats, or slow-cooked dishes.
In the bar, we use fresh mint in house cocktails and seasonal spritzes. One of our most popular welcome drinks in summer is a Vineyard Cooler—fresh mint, cucumber, elderflower, soda, and a splash of gin or sauvignon blanc. Mint is also used in infused syrups, which we batch for use in lemonades, desserts, or hot teas.
In the spa baskets, we sometimes include a bunch of fresh mint for guests to add to their hot tub or foot soak. The aromatic oils are naturally refreshing and believed to help reduce stress, clear the sinuses, and improve circulation—just another little detail that makes a stay with us unforgettable.
While mint is best fresh, we do preserve it in a few simple ways. We dry some for tea blends, freeze it in olive oil cubes for savoury use, and infuse it into syrups and vinegars. We also make a lovely mint jelly to pair with local lamb or cheese—a guest favourite in our autumn pantry hampers.
Mint, in all its forms, is an invitation to slow down, breathe deeply, and savour the moment. Its fragrance lingers in the air, its flavour brightens every bite, and its presence in the garden is a reminder that even the simplest things can bring great joy.
At Vineyard Cottages, mint is more than a herb—it’s a way of life. Whether you’re sipping a minty cocktail by the fire, strolling the garden with bare feet, or tasting a dish garnished with just-picked leaves, you’re experiencing the freshness and abundance of our land, one sprig at a time.
