Mentha piperita Citrata - Mint

Mentha x piperita 'Citrata' is better known as bergamot mint or eau de Cologne mint. Its leaves give off a lemony scent that is quite unique in its kind. The leaves are appreciated for perfuming beverages, infusions, and fish dishes in particular. It is a perennial plant with trailing roots that produces a honey-scented flowering in summer, in the form of spikes adorned with tiny pink bilabiate flowers. Very hardy, this mint is grown in open ground or in a pot, in soil that remains moist to wet. Plant in spring or autumn, harvest leaves from March to October.

Mint is an aromatic bushy plant with highly fragrant foliage. It belongs to the Lamiaceae family, like lemon balm. Plant it in a semi-shaded location, although it can be planted almost anywhere. It is a perennial plant that should be cultivated for two or three years because beyond that, it tends to exhaust itself and become less productive. Choose carefully where you want to plant it. Mint spreads very quickly thanks to its trailing roots. You can also grow it in a pot, which allows you to control its spread. Plant it in a vegetable garden where its aroma will repel unwanted insects, 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. Bergamot mint is a generic name that refers to several hybrids of Mentha piperita and M. aquatica var. citrata, whose characteristic scent evokes lemon and orange. These plants are grown on a large scale in China, India, and various regions of the world for their essential oil. The plant forms a bushy clump 40 to 60cm (16 to 24in) high. Its vegetation emerges from the ground in spring and dries out in autumn.

In the kitchen: use mint leaves from starter to dessert, to flavour 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 needed. Choose the largest leaves and cut the complete stem to encourage regrowth. Preferably harvest in the morning to fully enjoy 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 do not use the fresh leaves, dry the stems and then store the leaves in a tightly closed jar, protected 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.