Mint
Mint delivers a cool, refreshing burst of flavor to drinks, salads, and savory dishes. This vigorous perennial pairs well with sweet and savory foods.
Storage
Stand stems upright in a glass of water like a bouquet, loosely cover with a plastic bag, and refrigerate. Change the water every couple days. You can also wrap in a damp paper towel and store in a loose plastic bag in the crisper.
Keeps For
7-10 days in water, about a week wrapped in a damp towel.
Flavor Profile
Cool and refreshing with a menthol bite that varies by variety. Spearmint is sweeter and milder, peppermint is more intense with a sharper cooling sensation. The leaves are tender and can be eaten raw or cooked, though cooking dulls the brightness.
How to Prep
Strip leaves from stems by pinching the top and running your fingers down the stem. Stack leaves, roll them into a tight bundle, and slice into thin ribbons (chiffonade) for even distribution. For drinks, gently muddle or slap the leaves between your palms to release oils without shredding them.
Ways to Cook
- 1 Muddle into cocktails like mojitos and juleps
- 2 Toss whole leaves into green salads or grain salads like tabbouleh
- 3 Blend into chutneys, sauces, and dips
- 4 Add to Vietnamese spring rolls and lettuce wraps
- 5 Steep fresh leaves for tea
- 6 Scatter over fresh fruit or add to fruit salads
- 7 Stir into yogurt sauces like tzatziki or raita
- 8 Add to lamb dishes during or after cooking
Pairs Well With
Did You Know?
The name 'mint' comes from the Greek nymph Minthe, who was transformed into the plant by Persephone. Ancient Romans believed mint could cure hiccups and prevent milk from curdling.