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Île-de-France
In Milly-la-Forêt, the cradle of medicinal plants, a single farm still cultivates peppermint, exceptionally fragrant and rich in menthol.
Spice or condiment from Île-de-France.
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According to the pays de Fontainebleau tourist office, Milly-la-Forêt and its region have been, since the 12th century, the cradle of medicinal plants, which grow wild in the École valley and are gathered for their virtues; grower-herbalists subsequently turned professional there. In the 19th century, peppermint was the pride of the commune, where it was cultivated on an industrial scale, and the cultivation of medicinal and aromatic plants brought wealth and renown to Milly-la-Forêt, particularly during that era.
Accounts do not agree on when peppermint first became established in Milly. A France 2 report (2018) states that it has been produced locally since the 18th century, as it benefits from favourable sandy soil and a favourable microclimate. The shop Millymenthe recounts that Armand Darbonne reportedly brought back black mint, known as Mitcham, from England in 1900, whose hybridisation with spearmint is said to have produced the 'menthe poivrée' de Milly. The Muséum national d'histoire naturelle points out, for its part, that in the 17th century the English botanist Ray received a specimen of a different mint, a variety then named 'poivrée' in allusion to its highly characteristic scent.
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In 1950, there were 150 mint producers in Milly-la-Forêt; today, according to the brand PRODUIT EN Île-de-France, the Bosc-Bierne family's farm is the only one still producing peppermint there. Millymenthe speaks of around fifty grower-herbalists in the mid-20th century, before Alain Bosc-Bierne was left to continue alone. He confides that he can no longer make a living from his production alone: he opens his farm, the Clos d'Artois in Oncy-sur-École, to visitors, who discover the mint fields and a courtyard surrounded by traditional drying sheds, and presents a scent garden featuring some ten varieties of mint. According to the brand PRODUIT EN Île-de-France, the commune received the "Site remarquable du goût" distinction thanks to its famous peppermint.
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A France 2 report (2018) shows the mint at Alain Bosc-Bierne's, whose family has cultivated it for four generations. For over a century, the family has also distilled peppermint, lemon balm, thyme, chamomile or hyssop in alembics, following 19th-century recipes, to make syrups, sweets, infusions, essential oils, hydrosols and chocolates. Catherine Bosc-Bierne prepares her syrups and liqueurs herself using a traditional method passed down from her mother, in numerous flavours — cherry, violet, peach, apricot, rose or poppy —, with peppermint remaining her great speciality.
Appearance
The plant, at most 60 cm high, bears dark green, long, oval and slightly toothed leaves on short purplish stems.
Aroma
Aromatic and penetrating; unlike sweet mints, peppermint is exceptionally fragrant.
Taste
A flavour that is warm and peppery at first, leaving a pleasant sensation of coolness; its high menthol content provides an intense sensation of freshness. According to France 2, it is richer in menthol, the medicinal active ingredient renowned for its digestive benefits.
the farm's cycle runs from field to storage warehouse via harvesting, drying and sorting.
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Menthe poivrée de Milly is prepared first and foremost as a tisane: the pays de Fontainebleau tourist office recommends 5 to 6 dried leaves per cup, dropped into simmering water and left to infuse for 5 to 15 minutes depending on the desired intensity. The producer notes that it is prized above all for its digestive virtues as an infusion, which herbalists have used for centuries. The same brochure also brings it into the kitchen: dark chocolate cookies, fresh mint pesto on mangetout and goat's cheese, courgette flan, apple jelly, or an aperitif diluting peppermint liqueur with sparkling water (one measure of liqueur to four of water).
It is sold in 5 kg bags for herbalists and in small 50 g packets for individuals, as well as in syrup, infusion or essential oil form. The Bosc-Bierne family also offers it in tisanes, syrups, chocolates and sweets, including the Glaçon de Milly.
Menthe poivrée de Milly carries no official quality mark (PDO (AOP), PGI (IGP), Label Rouge). On the other hand, it bears the mark "Produit du Parc naturel régional du Gâtinais français". According to the regional brand PRODUIT EN Île-de-France, the commune of Milly-la-Forêt received the distinction "Site remarquable du goût" thanks to this mint.
Family-run
Family-run
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