Mentha spicata

As one of the most popular aromas around the world, mint is refreshing, creates a feeling of warmth and exudes sweetness at the same time.

Originally from southern Europe and the Mediterranean, mint has long been successfully cultivated around the world. They are easily confused, so there is often confusion about their names, but for cooking, mint is divided into two basic groups: garden mint or spearmint and peppermint. Spearmint is used in the kitchen, while peppermint is used more as an aroma in industrial production as an addition to toothpastes, sweets...

The most commonly cultivated mint is spearmint, it has rounded pointed leaves and produces a purple flower in late summer. This mint and its cultivated versions are best suited for recipes that call for mint.

The leaves can be harvested throughout the season, however they are best just before flowering when the essential oils are highest. The mint aroma comes from menthol, which also leaves a cooling sensation and slight numbness in the mouth.

FLAVOR

Spearmint is mild and refreshing with a sweet and pleasant spiciness and traces of lemon. Peppermint has pronounced notes of menthol and is quite peppery, but it is also sweet, spicy and leaves a fresh breath.

USED ARE leaves, fresh and dried, flowers for salads and garnish.

PURCHASE AND STORAGE

A mint sprig will last 2-3 days in a glass of water in the kitchen or in the fridge. The leaves can be finely cut and frozen in small containers or pureed with a little water or oil and frozen in ice containers. Mint dries easily, hang the puffs in an airy place. Store in tightly closed containers.

USE IN THE KITCHEN

Mint is used all over the world. Western cooks use mint to flavor carrots, eggplants, peas, potatoes, tomatoes, and zucchini. Mint goes well with chicken, pork, veal and of course with young lamb either as a marinade, sauce or salsa.

In Vietnam, mint is added to salads and served with other herbs alongside spring rolls. Mint has also found its way into Southeast Asian dips, sambals and curries. The refreshing note of mint makes it ideal for cold Iranian yogurt - ajran, cucumber soup, and Indians use it abundantly in chutneys. Indians also use mint as a counterbalance to the hot spices used to season vegetable and meat dishes. The fresh note of mint enriches fruit salads, fruit punches, chocolate desserts...

In the Eastern Mediterranean as well as in the Arab countries, dry mint is used more often than fresh mint. In Greece, dried mint is sometimes used with oregano and cinnamon in the preparation of meatballs, Cypriots use it in the preparation of Easter cheese cake, Turkish salad of fresh cucumbers and yogurt is best with dried mint. It perfectly emphasizes the pineapple.

A teaspoon of dried mint, quickly fried in olive oil and added to the dish just before serving, enriches some Turkish and Iranian dishes.

COMBINED WELL WITH basil, cardamom, cloves, cumin, dill, fenugreek, ginger, marjoram, oregano, paprika, parsley, black pepper, thyme.