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All mint plants are producing new leaves after winter dormancy, like my favourite, this White Mint.
It's better to harvest often the leaves or they will become dry and useless.
You can use them fresh, or store for next winter.

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In Italy this mint is called 'Mentastro', which means 'Ugly Mint'. I prefer the english name Apple Mint because it's more suitable for these delicate, fleshy leaves.
I removed the stems and minced the leaves coarsely.

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Put the minced leaves on small pieces of fridge (or baking) paper, close them and put in the refrigerator.
You can use them for chutney, fish, rice or meat dishes.

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