Organic Mentha hemingwayensis Mojito

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

Mint is an aromatic bushy plant with highly fragrant foliage. It belongs to the Lamiaceae family, like lemon balm. Ideally, plant it in a partially shaded spot in soil that won't dry out, although Mint can grow almost anywhere. It is a perennial plant that will be cultivated for two or three years as after that, it tends to become less productive. Choose carefully where you want to plant it: Mint spreads quickly due to its trailing roots. You can also grow it in a pot, which allows you to control its spread. It is ideal to plant 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 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 variety, the leaves offer a range of aromas. 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, especially purists, preferred it for making Mojitos due to its particular flavor. Its pointed foliage is light green and wavy, and it expresses an aroma that is both menthol, slightly lemony, and peppery, complex and very refreshing. In cuisine, use this mint from appetizers to desserts, to flavor drinks, salads, and raw vegetables, summer grills, yogurt-based sauces, or fruits. The leaves are also delicious in infusions, in tea or hot chocolate.

Harvest: Harvest the leaves as you need them. Choose the largest leaves and cut the entire stem to encourage regrowth. Preferably harvest in the morning to make the most of the aromatic qualities of the mint. 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, harvest the stems before flowering.

Storage: Ideally, consume the freshly cut leaves. If you don't use the fresh leaves, dry the stems and then store the leaves in a tightly closed jar, away 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 regularly divide the clumps in autumn or spring.