Description

A perennial aromatic herb native to the Mediterranean region. There are 25 different species and 600 varieties.  Some types have a flavor reminiscent of apple while other other taste lemony.  The flavor varies in intensity from one species to anther. Peppermint and spearmint are amount the most popular species, as they are highly aromatic.

Uses

Mint is used in everything from tabbouleh to lamb, from teas to stir fry.  It the United States its used mostly with sweets, vegetables and drinks.

Pack Sizes

Buying

Choose mint that is vibrant and fresh in appearance. Dried mint leaves are generally blackish green.

Nutritional Information

Peppermint owes its distinctive flavor and therapeutic properties to menthol, which leaves a fresh taste in the mouth. The compound is absent from spearmint, which is used only for its taste and has not effect on digestion.

Peppermint essence can contain up to 92 % menthol which is believed to have a number of medicinal properties.  It is said to alleviate colic, gallbladder problems and spasms and to be antiseptic, a tonic, an expectorant, stomachic, and in aids in digestion.

Consumed in large quantities, mint can cause insomnia; in small does it promotes sleep.

Preparing                             

The leaves are usually stripped from the stems, chopped, and added to dishes at the last minute; prolonged cooking diminishes the flavor. In many restaurants, mint serves as a garnish for desserts and drinks.

Serving Ideas

Mint can be used fresh or dried.  It can be added to cold and hot soups, sauces, certain vegetables, potato salad, meat , game, fish and ice cream.

Lamb is traditionally served with mint sauce or jelly. Mint's essential oil is used to flavor chewing gum, chocolate, liqueurs, toothpaste, medicines and cigarettes, and adds fragrance to certain cosmetics.

Storing

Fresh mint can be kept for several days in the refrigerator. Dry mint stored in a sealed container and kept in dry, dark place, remains flavorful for up to 2 years.

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