Healthy Food Database

Spearmint
There are over 3500 species of mint, the most common being peppermint and spearmint.
Most mints are natives of the Mediterranean region. They have bright green leaves with a very distinct smell.
Category: Herb
In Season: all year
To Buy:
Buy fresh bunches, buy them in a pot or grow from a seed.
To Store:
Store fresh mint wrapped in damp kitchen paper and placed 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.
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.
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Nutrition per 100 Grams:

Amines:
No information available
Glutamates:
n/a
Salicylates:
Extremely High

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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