Organic Mentha spicata

The true green mint is a bushy evergreen variety. Highly aromatic, its scent is pronounced. Its wide and long leaves, up to 8cm (3in), can be used fresh or dried. Sow from March to June for a harvest from May to November.

The leaves and shoot tips are consumed as condiments with salads, sauces, meats... They are also used for infusions, alone or with other aromatic plants, or for tea. Try it in hot chocolate, it's delicious.

Harvest: Harvest as needed. Choose the most important leaves and cut the entire stem to promote regrowth. Preferably harvest in the morning to best 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 the proximity of chamomile. Mint repels black aphids, ants, mosquitoes, fleas, and some rodents, including mice.