Mint

This aromatic plant native to the Mediterranean basin has been cultivated for thousands of years. Biblical writings often mention the medicinal and culinary virtues of mint. Its aroma was so appreciated that bouquets of mint were placed in temples and houses.

Mint is a hardy perennial that spreads very quickly, overwhelming our gardens. Of the 25 different varieties of mint, peppermint and spearmint are by far the most popular because of their unique, strong, cool and refreshing aroma.

Culinary tips and advice

• Fresh or dried, mint imparts great flavour to soups, meats, game and fish, as well as certain vegetables such as eggplant, cucumber, peas and tomatoes.
• Because of its strong flavour, mint should not be mixed with other herbs and spices.
• The English enjoy mint jelly with lamb, while the Vietnamese wrap their spring rolls in mint leaves and the Lebanese use it to make their traditional tabouleh.
• Mint is excellent in ices, ice cream, curries, chutneys, yogurts and of course tea.

Storage Life
Fresh mint can be stored in the refrigerator for a few days. Dried mint will retain its flavour for up to two years stored in an air-tight opaque container stored in a cool, dry place