Mint

Mentha, spp.

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Mint

There are many varieties including spearmint, peppermint, eau de Cologne mint, Bowles mint, and applemint, of which, from the cook’s point of view, spearmint and applemint are most important. Mint leaves can be used fresh or dried (though fresh is better) in salads, sauces, desserts and many drinks. They are a tasty refreshing addition to potatoes, peas, beans, lentils, cucumbers, tomatoes and aubergines/eggplants, and fruits such as gooseberries and apples. They also form the basis of mint sauce, mint jelly and drinks such as mint julep and mint tea.