Mentha suaveolens Pinedo

The variegated pineapple mint, known as Mentha suaveolens 'Pinedo' in Latin, is a variety of fragrant mint with decorative green and white variegated leaves that release a sweet pineapple aroma, perfect for flavoring tea or fruit-based desserts. It can be grown in the ground or in a pot, both for its ornamental value and for using its leaves in cooking. This hardy and perennial herbaceous plant forms a clump of leafy stems that reach a height of 40 to 60 cm (16 to 24in). It flowers in summer, producing small white flowers that are highly attractive to bees. Plant it in spring or autumn for a harvest from March to October.

Mint is an aromatic bushy plant with highly fragrant foliage. It belongs to the Lamiaceae family, just like lemon balm. Ideally, it should be planted in a partially shaded spot, although mint can grow almost anywhere. It is a perennial plant that will be cultivated for two or three years, as it tends to become less productive after that time. Choose the location carefully where you want to plant it: mint spreads very quickly thanks to its trailing roots. You can also grow it in a pot, which allows you to control its spread. It is ideal for planting in the vegetable garden, as mint is known to repel unwanted insects in the garden, such as aphids and ants, as well as certain rodents. As for harvesting the leaves, it can be done throughout the year, mainly from March to October.

There are many species of mint, the most well-known being spearmint, peppermint, pennyroyal, and lemon mint. The fragrant mint (Mentha suaveolens) is quite common in our Mediterranean region. It can be found near streams, ditches, water edges, wet meadows, and shaded paths. It is a plant that prefers moist soil and can tolerate full sun or partial shade. Depending on the various varieties and species of mint, the leaves offer a range of different aromas. In cooking, they can be used from starters to desserts, to flavor salads and raw vegetables, summer grills, yogurt-based sauces, or fruits. The leaves are also delicious for making infusions, in tea or hot chocolate.

Harvest: The leaves should be harvested as needed. Choose the largest leaves and cut the entire stem to encourage new growth. It is best to harvest in the morning to fully enjoy the aromatic qualities of the mint. If you want to dry the leaves, pick the stems before flowering.

Storage: Ideally, consume the freshly cut leaves. If you don't use them fresh, dry the stems and store the leaves in a tightly closed jar, protected from light.

Gardener's tip: If you want to plant mint in the vegetable garden while limiting its spread, plant it in a pot and bury the pot in the middle of your garden! Choose a large enough pot and divide the clumps regularly, in autumn or spring.