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MINT
Long a symbol of hospitality, mint grows wild throughout the world and is cultivated in Europe, the United States, and Asia. Its distinctive cool scent and flavor may make it the most recognizable of all herbs.
Varieties
The two most common culinary varieties of mint are peppermint and spearmint. Although they are used interchangeably, peppermint is the more pungent of the two. Peppermint has bright green leaves and purple-tinged stems, while the leaves of spearmint are gray-green.
Mint is available fresh, dried, as an extract, and in the form of oil of spearmint or oil of peppermint, both highly concentrated flavorings.
Availability
Mint is most plentiful during the summertime, but many markets carry it year-round. Look for fresh mint in the produce section and the dried leaves or extract in the spice section.
Preparation, uses, and tips
Especially popular in Greek and Lebanese cuisines, mint is used in both sweet and savory dishes and in drinks such as the famous mint julep.
The menthol that gives mint its aroma and taste is too intense to use in subtly flavored savory dishes, but it makes mint a lively addition to teas and chocolate, as well as chilled rice, tabbouleh, and couscous salads. Mint jelly or sauce is a traditional accompaniment to lamb. Feel free to add a few sprigs of fresh mint to simmering bean soups, chickpeas, or spinach-rice pilaf. Fresh or dried, it is also excellent with cucumbers, tomatoes, eggplant, and string beans.
Mint is often used in combination with mashed garlic and salt to flavor yogurt-based salads and sauces; the proportions are usually 1 tablespoon (1.2g) dried or 3 tablespoons (8g) finely chopped fresh mint to 2 cups (473.2ml) of yogurt.
This herb is also one of nature’s most effective breath fresheners. Although gentle, mint’s flavor is very noticeable. If you are not very fond of it, you may want to either omit it or decrease by half the amount called for in any recipe.
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