Mint

There is surprisingly little folklore surrounding mint, which is so commonly used and grown throughout the world.

The herb is supposed to symbolize virtue, probably because of its clean, fresh scent and astringent properties.

For centuries, the refreshing qualities of the herb have been used in tonics and lotions for the skin and hair.

The ancient Greeks added mint generously to their bath water.

The cooling mint has a long tradition of use in hot countries: Mint tea is a specialty of Morocco, and fresh mint and yogurt is a popular Indian combination, usually accompanying highly spiced food.

Mint and yogurt drinks are also popular in the Middle East.

Many mint varieties are more useful as decorative features to herb gardens rather than as culinary ingredients. All mints, however, are rampant growers. It is often necessary to contain them by planting them in a bottomless bucket in a garden to stop their traveling roots from spreading too far. Another method is to embed slates vertically into the ground around the plant. Very few mint varieties come true from seed. A plant is usually grown from a small piece of root, or from the transplanted pieces of a larger plant.

Mint thrives in moist and dank conditions, which is unusual for an herb. In the wild, mint grows at the edges of streams and ponds. Mint is happy in shade or sun but must have moisture at the roots. It can be grown under a wall or in a shady or difficult bed, but grow it conveniently near the kitchen so you can use it regularly.

There are a vast number of mints, many of them hybrids. They all share the same cool, refreshing, aromatic taste of menthol: the quantity of menthol the mint contains varies and determines its flavor. There are three mints commonly cultivated and used for culinary purposes: spearmint, apple mint and peppermint.

Spearmint (Mentha viridis or M. spicata) is the best known and most widely used of the culinary mints. It has long pointed leaves and an upright stem, and is native to the Mediterranean. It was used much by the ancient Romans, who introduced it into northern Europe.

Apple or Bowles mint (M. rotundifolia) is sweeter and more mellow than most of the other mints. This is a large round-leafed variety combining the flavors of mint and apples. Apple mint is resistant to rust disease, which can decimate other mint species. Both apple mint and spearmint have spikes bearing purple flowers in the summer.

Water mint (M. aquatica) is one of the less important mints. It grows prolifically in very wet conditions and is rather rank tasting.

Peppermint (M. piperita), with its deep red stem and red-blushed long leaves, is a hybrid of spearmint and water mint. It contains the most menthol, making it the strongest mint. Peppermint leaves are rarely used in food; they are generally made into peppermint oil, used to flavor liqueurs, peppermint candies, chocolates and tooth pastes. This is the type of mint used to produce the true oil of peppermint sold for cooking and medicinal remedies. A ton of peppermint leaves are necessary to produce eight to ten pounds of oil for commercial use. The English produce the highest quality peppermint oil.

The fragrant Eau de Cologne mint (M. citrata) has a delicate flavor which is described in a variety of ways. Its other common names -- orange mint, lavender mint and bergamot mint -- reflect the differences of opinion about its flavor.

Pennyroyal (M. pulegium) is another common mint, mainly dried and used for teas. It supposedly repels mosquitoes and fleas, and is used as a contraceptive in China.

• Other mints cultivated for the herb garden include:
• Pineapple mint, which has variegated green and white leaves
• Spanish or Corsican mint (M. requienii), a tiny variety which can grow among paving stones
• Ginger mint (M. x gentilis), with a spicy scent.

Mints are widely used in India, the Middle East and northern Africa; quite frequently in Spain and Italy; but hardly at all by the French, who find them a little vulgar.

In Britain, of course, the use of mint with lamb is a well-known tradition. Interestingly, spearmint and the famous vinegar-based mint sauce were introduced by the Romans.

In addition to lamb, mint is used with strong-flavored meats, such as mutton and duck. It has a distinctive summery taste and goes particularly well with summer vegetables, such as tomatoes, cucumbers, new potatoes, eggplants and zucchini.

Mint is also a refreshing addition to many fruit dishes and is an indispensable ingredient in the true julep cocktail. It is also used in fruit salads, punches and iced teas, while the dried herb is commonly made into teas. There are several versions of iced mint tea. Some recipes use only the mint, but others are based on ordinary tea flavored with mint. Ginger mint tea is a more elaborate version with a touch of fresh ginger. Mint can also form the base of a more potent drink -- just add rum, whiskey or bourbon with some soda or mineral water to make it sparkle.

Mint is particularly suited for sweet dishes and is one of the few herbs which works well with chocolate. A leaf of fresh mint also makes one of the prettiest garnishes. Use fresh or frosted mint leaves to decorate chocolates, cakes and desserts.

Mint is a lively addition to a wide variety of salads. Use fresh, chopped mint instead of chives or parsley in mixed lettuce or potato salads. Mint can also be used in a tomato salad when basil is scarce. Mint is a good herb with rice, dried beans and bulgur wheat. A salad of green lentils, generously dressed with chopped mint, makes a superb summer dish. The Arab bread salad, fattoush, includes mint as one of the ingredients, and it is an excellent dish to try.

Mint Recipes