Mentha piperita

Peppermint is a hardy aromatic plant that can be grown in open ground or in a pot. Its highly fragrant peppery leaves will add flavour to your salads, grilled dishes, sauces, or desserts. It is a perennial that thrives in all types of soil.

Mint is an aromatic bushy plant with highly fragrant leaves. It belongs to the Lamiaceae family, like lemon balm. It is best planted in partial shade, although mint can grow almost anywhere. It is a perennial plant that is cultivated for two or three years as beyond that, it tends to become less productive. Choose carefully where you want to sow it: it spreads very quickly thanks to its trailing roots. You can also grow it in a pot, which allows you to control its spread. Mint is known to repel unwanted insects in the garden, such as aphids and ants, as well as certain rodents. Sowing can be done from March to July. You can harvest the leaves throughout the following year, mainly from March to October.

There are many varieties of mint, the most well-known being spearmint, peppermint, pennyroyal, and lemon mint. Depending on the variety, the leaves will offer you a range of flavours. In cooking, use them from starters to desserts, to flavour salads and raw vegetables, summer grills, yogurt-based sauces, or fruits. The leaves are also delicious in infusion, 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 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 the fresh leaves, dry the stems and store the leaves in a tightly closed jar, away from light.

Gardener's tip: If you want to grow mint in the vegetable garden while limiting its spread, sow 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.