Mint

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.

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.

Find recipes with Mint

Nutrition per 100 Grams:

Benefits the Following Health Conditions:*

* 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.