To Buy:
Buy fresh bunches or grow your own in a pot. Mint will easily develop roots if a piece of stem is kept in a jug of water.
To Store:
Store fresh mint in damp kitchen paper in a plastic bag in the crisper section of the refrigerator for about 5 days.
Store dried mint in an airtight container in a dark, dry place - keep it away from other dried herbs as the flavour will take over.
Tips & Tricks:
The oils in mint are in glands in the leaves. Crushing them releases the oils and the pleasant, strong and soothing flavour. Add a little mint to meatloaf - not enough to be recognised - for a fresh lift. Add torn fresh leaves to a fruit salad or green salad.
Cooking Tips:
Combine fresh mint with parsley to make fatoush and tabouleh. Add it to natural yoghurt for a refreshing accompaniment to curries. Mix in with couscous. Serve with lemon and water in the summer. There are so many things to do with mint it's always worth having a pot growing nearby.