{"id":375,"date":"2011-05-22T22:07:00","date_gmt":"2011-05-22T22:07:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/05\/22\/mojito-farm\/"},"modified":"2024-06-25T15:46:53","modified_gmt":"2024-06-25T19:46:53","slug":"mojito-farm","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/05\/22\/mojito-farm\/","title":{"rendered":"Mojito Farm"},"content":{"rendered":"
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Spearmint (Mentha apicata)<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Let me introduce you to my \u201cmojito farm\u201d. We call it mojito farm because here we grow five different varieties of mint, all used to make classic mojitos<\/a>\u00a0or colorful ones like the peach and peppermint<\/a> or the blueberry and lavender<\/a>. We also grow five varieties of basil, which we use to mix cutting edge mojitos, like the strawberry\u00a0<\/a>or the mango<\/a> (and to make pesto, sauces and all kind of dishes, too!)<\/div>\n

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Yerbabuena (Mentha cu)<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Orange mint\u00a0(Mentha piperita var. citrata)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

To be honest, calling this a \u201cmojito farm\u201d is an exaggeration. This is an herb garden. Here we grow oregano, rosemary, tarragon, chive, sage, stevia and two varieties of each of the following herbs: lavender, thyme and parsley.<\/p>\n

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Apple mint\u00a0(Mentha suaveolens)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Peppermint\u00a0(Mentha piperita)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We use them to create syrups like the mint<\/a>, the rosemary and thyme<\/a>, or the lavender<\/a> one, all of them mostly devoted to our \u201cmixology practice\u201d. But honestly, we mostly use\u00a0our herbs\u00a0to cook our everyday meals. I just like to call it \u201cmojito farm\u201d because I am a mojito snob and I think mojito farm sounds really cool.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
English thyme\u00a0(Thymus vulgaris)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
French thyme (Thymus vulgaris)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We started this herb garden with two wooden boxes in 2007.\u00a0It has been growing since then. Not only because we love herbs and take good care of them. Also because we did something wrong. We first planted the mint with the rest of the herbs.<\/p>\n\n\n\n\n
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Rosemary (Rosemarinus officinalis)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Texas tarragon\u00a0(Tagetes lucida)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Mints spread all over and take control of whatever is in their way. If you plant them in the ground, they will take your grass too. So be very careful, because mints can come back even if you throw them away.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Spicy Globe Basil\u00a0(Ocimum basilicum minimum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Boxwood basil\u00a0(Ocimum basilicum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

So, mints took over our first wooden planters. We learned our lesson and now we keep the mints confined to those wooden boxes by my kitchen and dining room windows. Because we love mojitos and smashes and mint juleps<\/a>, this year we decide to experiment with more mint varieties.<\/p>\n

<\/div>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sweet basil\u00a0(Ocimum basilicum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Thai basil\u00a0(Thai ocimum basilicum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Last year, when we discovered the superb strawberry and basil mojito, we decided to plant a lot of basil: an herb I cannot live without. It makes memorable drinks and most important, it is a staple in the Italian and Mediterranean cuisines, which we all love so much.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Flat Italian parsley\u00a0(Petroselinum crispum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Curled parsley\u00a0(Petroselinum crispum)<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This year we built a double wide wooden box mostly for basil and parsley. Even if parsley is perennial it\u2019s always a good idea to have plenty, especially if, like me, you\u00a0love tabouleh<\/a>.<\/p>\n

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