Mojito mint (Mentha x villosa ‘Mojito’) is a prized variety in the mint family, celebrated for its mild, floral-fruity flavor used in the classic Cuban cocktail. This cultivar is classified as a herbaceous perennial, meaning its root system survives the winter dormant period and sends up new growth in the spring.
Defining Perennial Status and Hardiness Zones
Mojito mint is genetically programmed to return annually from its underground root structures. Like most mints, this variety spreads vigorously via horizontal underground stems called rhizomes. These rhizomes allow the plant to colonize an area and store energy for the next growing season. To consistently overwinter, Mojito mint requires cold tolerance, measured by the United States Department of Agriculture (USDA) Hardiness Zone system.
Mojito mint is hardy in USDA Zones 5 or 6 through 9, where winter temperatures are not severe enough to kill the rhizomes completely. Gardeners in zones colder than Zone 5 must treat this mint as an annual, as deep cold will destroy the root crown. In milder climates (Zone 9 and warmer), the plant may remain evergreen year-round. Within its hardy range, it dies back to the ground each fall but reliably emerges in early spring.
Strategies for Containment and Vigor Maintenance
Because Mojito mint has an aggressive spreading habit, managing its growth is necessary to prevent it from overtaking other plants. The most effective containment strategy is growing the mint in a container, which limits the physical spread of its invasive rhizomes. If planting directly into the ground, sink a bottomless pot or specialized root barrier into the soil. The rim should extend an inch or two above the soil line to prevent runners from escaping over the top.
Maintaining the plant’s vigor over multiple seasons requires consistent pruning and harvesting, often called a “mint haircut.” Regular harvesting encourages tender, new shoots and prevents stems from becoming woody, which diminishes flavor quality. Cut the plant back severely, down to about one inch above the ground, once or twice during the growing season, especially after it attempts to flower. This practice forces the perennial to redirect energy into producing fresh foliage instead of seed production, ensuring a continuous supply of aromatic leaves.