- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Add a Comment

Mint

Description

Mint leaves are dried spearmint leaves of the species Mentha spicata. The dark green leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste.

Uses

Use in teas, beverages, jellies, syrups, ice creams, confections, chutneys, raitas and lamb dishes, mint is featured in Afghanistani, Egyptian, Indian, and Mid-Eastern cuisines and spice blends such as chat masola, mint sauce, and green Thai curry.

Origins

Mint is native to Europe and Asia and was previously grown in convent gardens. Today, mint is commercially cultivated in the United States and Egypt.

Folklore

Mint was used by the ancient Assyrians in rituals to their fire god. The ancient Hebrews scattered mint leaves on the synagogue floor so that each footstep would produce a fragrant whiff. Spearmint was used by the ancient Greeks and Romans as a flavoring herb, culinary condiment, and in perfumes and bath scents. Mint was named by the Greeks after the mythical character, Menthe. During the Middle Ages, besides in culinary uses, powdered mint leaves were used to whiten the teeth.

Mint Ice Cubes

Flavor Trend

Americans are discovering that this herb is much more than just a garnish, breath mint, or star ingredient in a classic Southern cocktail. Because of its importance in Mediterranean, Southeast Asian, Middle Eastern, and Latin American cuisines, Americans' consumption of mint has increased 83 percent over the past two decades. Mint is simultaneously pleasant, warm, fresh and aromatic, with a cool aftertaste, and is great for balancing spicier foods. It is also thought to have stress-relieving qualities, making it a popular ingredient in a variety of essential oils, candles and lotions.

What The Experts Say

Chef Paul Kahan, of Blackbird and Avec in Chicago, uses mint in a salsa verde which he serves with crumbled feta as a complement to roasted lamb with parsley and capers.

Tomato Cucumber Salad with Mint

Perfect Flavor Partners Include:

basil, bourbon, chile peppers, chocolate, cilantro, citrus, dill, fish sauce, oregano, rum, and soy sauce

Color

Light to dark green

Flavor & Aroma

Fresh, strong, cool

Sensory Profile

Mint has an aromatic, strong, sweet flavor with a cool aftertaste.

More Recipes Featuring Mint

Comments

Add a comment

Fresh

Apr. 25, 2011 9:05 pm

Add mint to your garden. It is easy to grow and comes back every year.

Kris

Apr. 26, 2011 10:32 am

We grow our own mint, hang it to dry, crunch it up, and make tea. It's very calming for the stomach. Mmmm.

*~Lissa~*

Supporting Member (Click to learn more about Supporting Membership)

Apr. 26, 2011 11:24 am

is it true that mint is an aggressive plant that is better in a container? I heard it spreads in a garden. Any advice?

Thea

Apr. 26, 2011 12:49 pm

It is a very aggressive plant. My friend picks it out of her grass every year. She brings me sprouts every year just to get rid of some. I put it in planter and it does very well.

Sue Olsson

Apr. 26, 2011 3:32 pm

A friend of mine takes the tops and bottoms from coffee cans and buries them upright. The plants can't spread as fast because the are contained without looking like they are incased.

Linda

Apr. 29, 2011 7:29 pm

I planted one little mint plant and have it all over now which is fine with me as I use it so much in the summer. I make a great non-alcoholic mojito with Crystal Light Lemon Lime, a squeeze of lime and of course the mint! It's so refreshing and a low calorie drink I can enjoy all day long.

Tosha

Apr. 30, 2011 9:55 pm

thats a great idea sue!! i'm definately gonna have to (try to) grow some! full sun? shade? does it matter?

JessiGuest

May 1, 2011 7:45 am

we use mint all the time in the summer- I throw some mint leaves in when I'm steeping tea for sweet tea. (try "smooth sweet tea" on this site- yum, just like McDonalds !) But... I've tried growing it in a container a few times and it never regenerates more leaves when I pick them. Soon enough, the plant is bald. WHERE/HOW do I pick the leaves to encourage regrowth? thanks!

Julie W

May 2, 2011 6:55 am

Snip the stem (not just the leaves) right above the lowest set of leaves. In a few days you'll see two new stems shooting out from that spot instead of just one. I have two small pots of mint in my sunny kitchen window sill and I can hardly keep up with them, they grow so fast. Might have to try hanging and drying some of it as someone here suggested.

Handful

May 31, 2011 1:27 pm

@ Tosha - mine thrives in full sun. Definitely has taken over that corner garden so new planters beware. The buried container would be a good idea. A non food use I accidentally found last year when I knocked off some dried herbs: it makes a great smelling carpet freshener!

Aleson

Mar. 21, 2012 1:02 pm

My dad likes to use it in his tea, took me a few tries,, But love it now...

Liz

Apr. 16, 2012 8:15 am

You can grow it in part sun as well

Alana

Apr. 16, 2012 9:27 am

Mice hate mint.

fr3bird

Apr. 16, 2012 1:46 pm

Mint definitely needs to be in a container or it will take over! I have mine in a container planted in the garden and it comes back every year two feet tall. Recipe idea, growing up my italian grandma always made mint roasted chicken. Brush any chicken with olive oil, season with salt, pepper, garlic powder, and fresh chopped mint leaves. Roast In oven, I've also done it on the grill, and the flavor is unique and amazing!

Meghann

Apr. 17, 2012 7:35 am

so by the comments, I'm assuming that mint is relatively easy to grow, but where do you usually find mint? does it come in seeds and you can just get it from the store?

Galefrances

Apr. 18, 2012 1:07 pm

I may be the only person on the face of the earth to kill a mint plant. Everyone complains that it takes over their garden. Being Sicilian I use mint often and it's difficult to find in stores in my area. Expensive when you do. I especially like in my lasagna and ravioli. My mother always mixed some in the ricotta cheese because it has more flavor than parsley. does anyone know if it can be grown indoors on a windowsill?

NoelStar

Apr. 20, 2012 8:55 pm

Yes, on window sill, terrium, large container, small container, any size.Had Large(3'x5') fiber glass (3' high) container. it reseeded it self for 5 years in a row. then I went in hospital for a few days, was winter had died back. My sons though they'd help Mama out, clean up yard so be easier to keep up, for mama. Mint planter ended up on burn pile. it had a chip out of corner, so was trash. Not in good shape when i got home from hospital, didn't check on garden for few days..... when did, nearly went back in hospital!!!!! many containers gone. Children lucky!!! too week to beat up. (both 6' tall! I 5'5".

Ellie

Apr. 20, 2012 11:39 pm

oooh...I dont mind the mint being an aggressive plant and taking over my whole garden. Only weeds seem to be thriving so well here and they are not edible.Tried planting them mint stems but because the weather here is so hot, they shrivel up and die off. So I would buy the leaves from the grocery stores and freeze them in a zip lock bag so that I can conveniently use the leaves in my cuppa tea anytime. Tastes equally as good.

Add a comment