Mint, a plant that belongs to the Mentha genus and is closely related to basil and rosemary, is part of a large family of herbs with hundreds of varieties. For this culinary discussion, we will focus on the “true mints,” namely spearmint and peppermint, both of which are native to Europe and Asia. Mint’s refreshing, sweet, and cooling qualities make it a versatile herb that can easily be used in various cuisines.
Characteristics
Mint is an aromatic perennial herb with vertical branches and stems. It grows up to a few feet high and features long, narrow stems with alternating branches of leaves. The leaves are lanceolate, textured, and have jagged edges, with colors ranging from pale to medium dark green. The plant produces clustered, erect, pale purple or lilac-colored flowers and tiny fruits containing a few seeds. However, the leaves are the most commonly used part of the plant in cooking. Mint grows easily and requires plenty of water. While it can thrive in many climates, it can quickly dominate home gardens and must be monitored.
Mint has a pleasing, fresh flavor with a sweet undertone and a cooling aftertaste. Its scent is also refreshingly distinct, and it has been widely used in the medical, aromatherapy, and cosmetics industries.
Common Uses of Mint
The name “mint” is derived from an ancient Greek myth about the nymph Minthe. According to the legend, Minthe was pursued by the god Pluto. His jealous wife, unable to tolerate the affair, transformed Minthe into a mint plant. For thousands of years, mint has had mystical and superstitious associations; for example, young Greek girls would weave mint leaves into their bridal wreaths as a symbol of love and respect for the nymph.
Mint is a common ingredient in Mediterranean, Indian, and Southeast Asian cuisine. Both the leaves and essential oils play important roles in cooking. Fresh mint leaves are used to flavor a variety of dishes, including meat, grain-based sides, salads like tabbouleh, yogurt, sauces, dips, soups, stews, candies, ice cream, teas, beverages, chewing gum, jellies, syrups, and even liquor like crème de menthe. The leaves are also added to greens or fruit salads, Indian pulses, Turkish dolmas, and Vietnamese summer rolls, or used as garnishes. Mint pairs well with vegetables like garden peas, carrots, corn, sugar snap peas, and eggplant. It complements fruits such as pineapple, mango, papaya, strawberries, raspberries, and melon. Mint also works wonderfully in sweet dishes when paired with chocolate or vanilla. Additionally, the essential oil is a key flavoring agent in toothpastes, mouthwashes, breath mints, and some medications that have an unpleasant flavor or aftertaste.
Medicinally, mint leaves have been used for several purposes: as an insect repellent, a cure for hiccups, a mild stimulant, and as a remedy for stomachaches, indigestion, and heartburn. Mint can also be brewed into tea for its diuretic properties. The menthol in mint soothes the throat and can help relieve chest pain and coughing. For this reason, it is sometimes added to cigarettes to mask tobacco’s flavor and mitigate the smoke’s irritating effect on the throat. Mint’s scent was also employed in early forms of aromatherapy, as it was believed to refresh the mind.
Use and Storage
Fresh and dried mint are widely available in the produce or spice aisles of most supermarkets and grocery stores. Fresh mint is preferred for cooking, as its flavors are more distinct and pleasant on the palate. Fresh mint can be stored in the fridge for up to 48 hours before it starts to deteriorate. Dried mint should be kept in an airtight container, away from direct sunlight.
Use It:
- In grain dishes like tabbouleh or pilafs
- In herb omelets or with eggs
- Paired with chocolate or vanilla for special desserts
- With fruits like berries, papaya, pineapple, mango, or melon
- With vegetables such as peas, carrots, potatoes, or snap peas
- Added to jellies or sauces for lamb, red meats, or grilled chicken
- To season yogurt or sour cream-based dips
- Chopped and added to greens and/or fruit salads
- In beverages like tea
- In alcoholic drinks for a refreshing kick
- To flavor ice cream or frostings
- To freshen breath
Recipe using Mint
Mint Julep
5 sprigs fresh mint 1-1 ½ teaspoons sugar 2 oz. bourbon 2 tablespoons cool water Plenty of crushed ice
In a tall glass, combine the leaves, sugar, and water. Muddle the leaves, then stir until the sugar is mostly dissolved. Add the bourbon and fill the glass with ice. Gently stir until all ingredients are combined.
Raspberry Mint Sangria
½ cup fresh raspberries ½ fresh orange, diced 6-7 sprigs fresh mint 3 oz. brandy 1 ½ oz. Chambord or raspberry liqueur 1 bottle dry red wine ½ cup orange juice ½ cup pineapple juice Splash ginger ale
In the bottom of a tall pitcher, muddle 5 sprigs of mint, orange juice, pineapple juice, and raspberries. Add the brandy, Chambord, ginger ale, and wine. Taste and adjust the intensity by diluting with more juice or making it stronger with more wine. Pour the mixture over plenty of ice into a punch bowl or large pitcher. Garnish with orange pieces and the remaining sprigs of mint.
