Mint, which has more than 30 varieties, is a versatile, as well as popular, peppermint and spearmint are the most, widely used. Peppermint has smooth, oval, dark green leaves, purplish stems and a pungent, peppery, yet cool flavour. Spearmint has slightly ruffled, oval, green or grey-green leaves and a cool refreshing flavour. Mint is used in savoury dishes, desserts, and beverages.
Keep refrigerated up to 7 days.
Prep and cook:
Rinse, shake off, water and pat dry with paper towels. Remove the leaves from the stems. Use whole, or chop as needed with a sharp knife or kitchen scissors. Use in uncooked dishes, such as salads, salsas, and marinades. Add to cooked dishes such as sauces, chutneys, curries, Middle Eastern and Thai dishes, and jellies. Use in sweets including candies, cookies, sorbet, ice cream, and cream pies. Brew mint as tea, or use in beverages such as lemonade and herbal teas, and in cocktails such as the classic mint julep. Use leaves or springs as a garnish.
Goes with herbs, spices, and flavours such as: Bourbon, chilli, chocolate, coriander, citrus, cumin, dill, ginger, parsley, sugar.
Foods: Beans, bulgur, cucumbers, lamb, melon, peas, scallions, strawberries, tomatoes, yogurt.
Low in calories, fat and sodium
Rich in antioxidants including perillyl alcohol, which may help prevent the growth of certain cancers.
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