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Mint

In season all year

Food Description:

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 fresh aroma.

General Information:

Category: Herb
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 and 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.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

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.

Benefits the Following Health Conditions:*

Digestive Disorders
 Headache

* 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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