Allergen note
Mint (spearmint and peppermint) is not a common food allergen, and reactions are rare, though children allergic to other mint-family herbs such as basil or oregano may react too. Use the leaves in food rather than peppermint oil or strong mint tea, since concentrated menthol isn't suitable for babies.
How to serve
From about 6 months, stir finely chopped fresh mint into yogurt, mashed peas, pureed fruit or lentils. From 9–12 months, mix it into soft meatballs, couscous or tabbouleh-style grain dishes, and from 12 months offer it chopped in salads and sauces; skip mint candies, gum and sugary mint drinks.
Preparation
Rinse the leaves, strip them from the tough stems and chop them very finely, or blend them into yogurt sauces and purees. Fresh mint doesn't need cooking, so add it at the end to keep its flavor; dried mint can be crumbled into cooked dishes.
Texture and choking risk
Fresh mint leaves are soft but thin, and a whole leaf can cling to the roof of the mouth or the throat and trigger gagging, so chop them finely for babies and toddlers. Hard mint candies and gum are choking hazards for children under 4, so keep them out of reach, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries mint, note any reaction and see it in the allergen tracker.
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