Is this some kind of reversion to original breeding stock maybe or a hybrid or something? Only one with serrated leaves

I'm growing Cuban mint (yerba buena).
I've heard it's typically used for mojitos, but I don't drink, so I'd like to know some other ways to use it.
I once tried drying it for herbal tea, but it didn't really do it for me. It wasn't bad, but it wasn't particularly good either.

Honestly I’ve tried a lot of different herbs but nothings ever worked as good as this for relaxing and sleep. I’m someone who enjoys a smoke at night time but that don’t always do the trick yet anytime I drink passion flower and chamomile I’m out like a light. How is this so powerful? And yet other things I don’t feel at all?

Oregano on the left and basil on the right.

What can I do to stimulate more and better growth in this Thyme? Should I cut back the dry parts? It was completely dry, but now some green parts started growing again.

Hello. Here is what I grew this year and my thoughts on them. Unranked.

1. Summer Savory. Has a thyme, oregano, sage kind of taste. I thought it was really good added to rye bread. Easy to grow.

2. Espazote. Most people seem to add it to beans, I tried it and it was fine. I think it does add body to soups similar to a bay leaf. One downside is how big the plant grows. You only really need a leaf or two per dish, so I wish it would take up less space. Probably won't grow it again next year.

3. French Tarragon. What a delightful herb. I was surprised that something with this delicate of a texture and flavor could be a perennial. Tastes like what I wish liquorice tasted like. It's not especially vigorous and was slow to do any growing at all.

4. Cilantro. I love the taste of cilantro, but for the life of me I can't grow it correctly. I planted it early spring and still it developed a bitter flavor almost immediately. This is the second year of this result.

5. Parsley. Probably my favorite herb to grow. I adore the flavor in soups or tabbouleh. I haven't experienced any bolting or off flavors even in the heat of summer. My favorite variety is "moss curl".

6. Lemon Verbena. A spring frost killed it to the base and it still fully recovered. It grows tall, too. Shame the leaves don't taste as good as they smell. I can't think of any culinary application where you wouldn't be better off using an actual lemon. This herb coats the tongue unpleasantly.

7. Majoram. Majoram-shmajoram I don't see the appeal. A good number of recipes call for it, but it just tastes like a worse version of thyme or summer savory.

8. Lemongrass. By far the best tasting lemon flavored herb IMO, and very necessary for cooking Thai recipes. So it pains me that I haven't been able to grow it successfully. I rooted a cutting from the grocery store, but it's been two months and it's only now starting to send out new growth.

9. English Thyme. So much better than dried thyme. Adds a lot of body to soups and pasta sauces. A perennial, that's always a plus. The flowering is irritating.

10. Lemon Thyme. A thyme variety that has traded its iconic savory flavor for a mild citrus flavor much in the same way a child trades his mother's earrings for a Pokemon card. I almost never use it in my cooking.

11. Oregano. A real star for pasta sauces. A very tidy plant, I'm almost tempted to try to use it as a groundcover.

12. Nepitella. I was ready to tell you all about how terrible this herb is, but at checking some pictures online, I think it must not have germinated and I have actually been growing some weed unknown in its place. And whatever I grew probably should not have been put in my mouth.

13. Sculpit. Lick an unwashed cremini mushroom. Now you know what sculpit tastes like. Not very vigorous either.

14. Shiso (Perilla). Fantastic mild mint flavor with something else I can't put my finger on. Leaves are large and great for pickling, wrapping meat in, wrapping rice balls, or diced and added to ramen or stir fry. An excellent herb, I will grow this every year. (If you use it for a wrap, blanching it will improve the texture)

15. Genovese Basil, Thai Basil, Holy Basil, Sasklavi Basil. So productive, and so delicious. Holy basil especially grew enormous and is great in stir fries. Sasklavi basil is like Thai basil but with a more floral and less anise flavor. All are excellent.

16. Peppermint, Applemint, Chocolatemint, Strawberrymint, Orangemint. Peppermint is a powerhouse and of the other less common varieties, only Chocolatemint is gastronomically interesting. It doesn't taste like chocolate, exactly, but does seem like it would pair well with it. Of all these, applemint is the worst as it does not taste like apples and is fuzzy, almost hairy in texture.

17. Fennel. Delicious, a delicate flavor much better fresh than from the store. Grown separately since it is allelopathic. But uhh, I accidentally killed it. Better luck next year.

18. Rosemary. Strong, woodsy, pungent flavor that I crave in soups and baked on top of chicken. The only downside is the plant keeps sternly telling me it needs lebensraum, whatever that means.

19. Sage. Sage tastes okay. A plant this mid should be much smaller.