Mentha hemingwayensis Mojito

This amazing Menthe hemingwayensis, or Mojito-flavored mint, believed to have been discovered by the famous writer, contains in its foliage a powerful and refreshing minty aroma that pairs perfectly with lemon for refreshing summer cocktails. It is also used in many exotic recipes, ranging from simple fruit salads to taboulehs and the very British lamb leg with mint sauce. This hardy and perennial herbaceous plant, measuring 50 cm (20in) in all directions, can be grown in open ground or in a pot, in semi-shade, in moist soil. Plant in spring or autumn, harvest from March to October.

Our plants are certified organic.

Mint is an aromatic bushy plant with highly fragrant foliage. It belongs to the Lamiaceae family, like lemon balm. Preferably plant it in a semi-shaded spot in soil that will not dry out, although mint can grow almost anywhere. It is a perennial plant that will be cultivated for two or three years as beyond that, it tends to become less productive. Choose carefully where you want to plant it: mint spreads 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 garden insects such as aphids and ants, as well as some rodents. As for leaf harvesting, it can be done throughout the year, mainly from March to October.

There are many varieties of mint, the most well-known being green mint, peppermint, pennyroyal mint, and lemon mint. Depending on the varieties, the leaves will offer you a whole range of fragrances. The "Mojito" mint, different from ours, has the Latin name Mentha nemorosa. It is known as Hierbabuena (or Yerbabuena), "Cuban mint," or Hemingway mint because people, and purists, preferred it for making Mojitos due to its distinctive flavor. Its pointed foliage is light green and wavy, expressing a complex and very refreshing aroma, both minty, slightly lemony, and peppery. In cooking, use this mint from appetizers to desserts, to flavor drinks, salads, raw vegetables, summer grills, yogurt-based sauces, or fruits. The leaves are also delicious infused in tea or hot chocolate.

Harvest: Harvest the leaves as needed. Choose the largest leaves and cut the complete stem to encourage regrowth. Preferably harvest in the morning to fully enjoy the mint's aromatic qualities. For making Mojitos, do not chop the leaves, but keep them whole and crush them in the palm of your hand to release their aromas. If you want to dry the leaves, pick the stems before flowering.

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

Gardening 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 regularly divide the clumps in autumn or spring.