Mentha crispata

The creeping mint is a bushy variety with evergreen foliage. Highly aromatic, its flavour is mild and less mentholated than other varieties, making it particularly interesting in cooking. Its leaves are lanceolate, dentate, and heavily veined. Sowing can be done from March to June, for regular harvesting from May to November.

Fresh mint leaves are used in cooking: sauces, teas, infusions, desserts... Try it in hot chocolate, it's delicious.

Harvesting: Harvest as needed. Choose the most important leaves and cut the entire stem to encourage regrowth. Preferably harvest in the morning to preserve the aromatic qualities of the mint.

Storage: If you don't use the fresh leaves, you can dry them away from light and store them in a tightly closed jar.

Gardener's tip: Mint can quickly become invasive! If you want it in your garden, plant it in a buried pot. It doesn't like being near chamomile. Mint repels black aphids, ants, mosquitoes, fleas, and certain rodents, including mice.