MINT

WHAT IS MINT?

Mint is the glorious plant that gives the candy of the same name its cool burst of flavor. While there are about 25 different species of mints, peppermint is actually a natural hybrid cross between Mentha aquatica (water mint) and Mentha spicata (spearmint). Peppermint has greenish-purple lance-shaped leaves while the rounder leaves of spearmint are more of a grayish green color.

The taste of both peppermint and spearmint bear a flavor that can be described as a cross between pepper and chlorophyll, with peppermint being a bit stronger and spearmint being a little more cool and subtle. In addition to peppermint and spearmint, other plants in the Mentha genus include apple mint, orange mint, water mint, curly mint and Corsican mint.

HISTORY

Mint is an ancient herb used since antiquity for its culinary, medicinal and aromatic properties. The origins of mint are honored in a Greek myth that tells the tale that the plant was originally a nymph (Minthe), who was transformed into a plant by Persephone, who was jealous of the affections that her husband Pluto was showing to Minthe. While Pluto could not reverse the spell that his wife cast, he did impart Minthe with a sweet smell, so when she was walked upon in the garden, her aroma would be delightful to the senses.

Mint's characteristic smell has made it one of the more popular perfuming herbs throughout history. Around the globe, from Europe to India to the Middle East, mint has been used a strewing herb to clear the air in both temples and homes. Mint has also come to symbolize hospitality in many cultures. In ancient Greece, mint leaves were rubbed on dining tables to welcome guests, while in the Middle East, the host still traditionally offers mint tea to guests upon their arrival.

Mint has played an important role in the American tradition. While the Native Americans were using mint even before the arrival of the European settlers, the early colonists brought this prized herb with them from the Old World since they had long honored it for its therapeutic properties, as well as for the delicious hot tea beverage made from its leaves.

NUTRITIONAL PROFILE

Peppermint is a good source of manganese, copper and vitamin C.

HEALTH BENEFITS

Soothe Your Tummy with Peppermint

In the world of health research, randomized controlled trials have repeatedly shown the ability of peppermint oil to relieve symptoms of irritable bowel syndrome, including indigestion, dyspepsia, and colonic muscle spasms. These healing properties of peppermint are apparently related to its smooth muscle relaxing ability. Once the smooth muscles surrounding the intestine are relaxed, there is less chance of spasm and the indigestion that can accompany it. The menthol contained in peppermint may be a key reason for this bowel-comforting effect.

A Potential Anti-Cancer Agent

Interest in peppermint has extended well beyond the digestive tract, however. Perillyl alcohol is a phytonutrient called a monoterpene, and it is plentiful in peppermint oil. In animal studies, this phytonutrient has been shown to stop the growth of pancreatic, mammary, and liver tumors. It has also been shown to protect against cancer formation in the colon, skin, and lungs. These animal-based studies have yet to be matched by equally sound human studies, however.

An Anti-Microbial Oil

Esssential oil of peppermint also stops the growth of many different bacteria. These bacteria include Helicobacter pylori, Salmonella enteritidis, Escherichia coli O157:H7, and methicillin-resistant Staphylococcus aureus (MRSA). It has also be found to inhibit the growth of certain types of fungus as well.

Breathe Easier with Peppermint

Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. In addition to its antioxidant abilities to neutralize free radicals, rosmarinic acid has been shown to block the production of pro-inflammatory chemicals, such as leukotrienes. It also encourages cells to make substances called prostacyclins that keep the airways open for easy breathing. Extracts of peppermint have also been shown to help relieve the nasal symptoms of allergic rhinitis (colds related to allergy).

A Rich Source of Traditional Nutrients

Our food ranking system also showed peppermint to deliver a wide range of traditional nutrients. Peppermint is a good source of manganese, copper, and vitamin C. Vitamin C seems to play a role in decreasing colorectal cancer risk. It is the main water-soluble antioxidant in the body is needed to decrease levels of free radicals that can cause damage to cells. Some studies have shown a link between increased vitamin C intake and a decreased risk for colon cancer, possibly by as much as 40%, while other studies have shown that vitamin C intake can help to decrease the incidence of colon tumors.

HOW TO STORE?

Store mint loosely wrapped in plastic in the fridge, or like flowers, with the stem ends in a small container of water

For the longest, best storage, lay mint leaves or stems on mint on a few layers of paper towels, roll up the paper towels around the mint, and toss the whole bundle in a plastic bag in the fridge. The paper towels will absorb excess moisture from the mint, keeping in moist but not wet, and both drying out and rotting from being wet are the two things that make mint turn from fabulous to flabby in a snap.

HOW TO SELECT?

Look for mint with bright, vibrant looking leaves and fresh looking stem ends. Anything browned or dried out should be shunned. If all that's available is sad-looking mint, rethink your plans. Mint that looks dreary tastes about the same, in my experience.

HOW TO USED?

A cup of fresh mint tea can help to soothe your stomach and your nerves.
Toss cubes of cooked eggplant with chopped mint leaves, plain yogurt, garlic and cayenne.
For a quick and easy salad, combine fennel, onions, oranges and mint leaves.
Give fruit salad a unique perk by adding some fresh mint leaves to it.
Add chopped mint leaves to gazpacho or other soups that feature tomatoes as the freshness of the mint complements the sweet acidity of tomatoes very well.

CULINARY FACTS

The highly viable essential oils get Mint distinctive flavors and fragrances, such as those of pineapple mint, apple mint, and even chocolate mint. They tend to be underrated as culinary herbs. Fresh or dried mint, mint sauce, or mint jelly always goes well with lamb. Try using it instead of basil in your favorite pesto recipe. It is particularly tasty with Vietnamese spring rolls. This herb is an often forgotten ingredient in salads; finally chop leaves of any flavor to create a tasty high note. In recent years mint jelly has become popular as well as mint butter.

Peppermint and spearmint, make some of the best herbal teas served iced or hot. Add sprigs of leaves to any iced tea. Fresh peppermint or spearmint makes an excellent sun tea.

For mint sun tea take a full handful of leaves, twisting or bruising them to release the essential oils, then place them in a gallon jar in the sun for about 30 min., Add ice as a refreshing summertime beverage.

It is a great addition to desserts, complementing a wide range of chocolate desserts; either incorporated into the dish as a flavoring or used his garnish. Choose pineapple or apple mint for a particular tangy sorbet. It is well known that these herbs are used in every category of candy making.

Mint has been used as a flavoring since antiquity. The Romans introduced spearmint and mint sauces to Britain. English cooking uses the herb as its main flavoring herb with new potatoes and green peas, as well as in mint sauce for lamb or mutton. Frenchmen who in my experience have rarely tasted it do not appreciate England mint sauce. In France, it is not generally used in any of the great classical dishes; but in Spain and Italy it is common enough although there are so many other herbs to choose. From a culinary standpoint it does not combine well with garlic. In all the countries of the Middle East, Mint is a common flavoring, as it also is in India. Mint, for instance is ground with Coconut and forms the basis of chutneys, which will also contain onion, green chili, green mango and other substances.

On the whole, it does not blend in easily with other herbs although it is combined with additional herbs in a few fish stuffing’s. It goes well with Duck and orange or with the two together; with mutton, but rarely with other Meats; with vegetables, such as potatoes, peas, beans, lentils, cucumber, tomatoes, carrots and mushrooms, it can be excellent. It goes with many fruits-apples and gooseberries for instance-and into fruit salads. Fruit drinks, and mint julep. It is also very commonly used to flavor tea, ranging from refreshing iced tea to the hot sweet milky mint flavored tea that is brewed in India.

Use mint fresh or dried in any number of different ways: add them to potpourri’s, lamb, and jelly; Spearmint is the best for garnishing iced drinks, fresh leaves of peppermint pineapple, apple and orange mints can be added to fruit cocktails or sprinkled over ice cream. Try cooking with flavorful types of mint such as peppermint, orange mint, apple mint, or chocolate mint.

Mint’s virtues, as a garnish and flavoring for beverages are well known. In addition, it is good for beef, veal and fish, as well as with lamb, and in both fruit and vegetable salads. Vegetables have an affinity for the herb including beans, carrots, eggplants, peas, potatoes and spinach. Cooking diminishes mint’s flavor, therefore add it shortly before cooking or serving. Crush the dried leaves to release the essential oils just before adding them to a dish.

A favorite alcoholic beverage of the Old South of the US is a mint julep. In Kentucky it was made by placing a bunch of peppermint leaves in Bourbon with water, taking care not to bruise the stems to impart bitterness into the drink. A julep refers to a mixed drink flavored with mint. It is a word that has been used for over 500 years. Writers on the early travels in America described the practice in a 1787 issue of America Museum. “ The ordinary Virginian rises about six o’clock. He drinks a julep made of rum, water, and sugar, but very strong.” John Davis, in his travels in America-1803 observed, “The first thing he did on getting out of bed was to call for a mint julep. A dram of spirited liquor that has mint seeped in it. Taken by Virginians in the morning.” A traveler through Cincinnati in 1838 suggested drinking a mint julep before breakfast, during hailstorms at dinner and at night.

FLAVOR

Orange mint: grows to 2 feet high and has broad dark green 2-inch leaf that is edged with purple. They taste and smell slightly of orange combined with the characteristic minty aroma. The blossoms are lavender and the flowers form atop spikes during midsummer. The stems of these spikes are reddish purple and nearly round.

Golden apple mint: has smooth deep green leaves variegated in yellow. The plant grows to about to six inches and makes an attractive ground cover where taller spring flowering bulbs are planted.

Peppermint: Its flavor is familiar to many people. The plant grows to 3 feet high and has strongly scented 3 inch leaves with toothed edges. Small purple flowers appear in 1 to 3 inch long spikes at the ends of stands. Peppermint is a perennial, but its leaves and stems die down each fall. The leaves are egg shaped and usually nearly hairless with purple stands.

Corsican mint: A creeping mint variety that rarely grows over 1 inch high. It has tiny, round, bright green leaves that form a dense mat. In summer, small, light purple flowers appear, and it has a delightful minty or sage like fragrance when bruised or crushed underfoot.

Apple mint: Has stiff stems that grow 20 to 30 inches high. The leaves are slightly hairy and gray green about 1 to 3 inches long. The purplish white flowers are produced in 2 to 3 inch spikes. Apple mint’s leaves are quite fuzzy or hairy. The leaves, when crushed, have an apple like taste, as the name implies. Its leaves have mostly parallels sides with a broadly rounded base

Curly Mint: Much taller than most mint plants. Bright green leaves with curled edges. Has an aroma similar to spearmint. This mint is a very aggressive grower.

Spearmint: is another of the familiar species and is the one used commonly with roast lamb and in mint jelly. Its dark green leaves are slightly smaller than those of peppermint. The stems Grow 1-1/2 to 2 feet high if not pinched back. Spearmint was originally a native of Europe but is now naturalized around the world.

Pineapple mint: is a robust plant with a distinct fruity odor that is reminiscent of pineapple. The leaves are up to 1-1/2 inches in length. Pineapple mint grows to a height of 20 to 30 inches. The variegated rounded leaves are slightly hairy. Small purplish white flowers are produced on 2 to 3 inch spikes.

HOW TO GROW?

Mint is also painfully easy to grow. In fact, if you live in a temperate area, be careful where you plant it: It will spread. It will spread like nothing you've ever seen, sending runners under and around all obstacles you put in its way. Grow it in containers or know that the single mint plant you're putting in the garden could well turn your yard into a mint farm.

Those with cold winters have less to worry about. https://www.thespruce.com/growing-mint-1402628

HOW TO MAKE YOUR OWN DRIED MINT?

Drying mint by hanging it up for natural air-drying is something not all of us have the space for, but another method offers good results. You can use your oven to make dried mint in much less time. Here's how to do it.

Difficulty: Easy

Time Required: 2 to 4 hours

What You'll Need

Fresh mint
Paper or other absorbent towels
Cookie sheet
Storage containers

Here's How

Wash the mint thoroughly and carefully in cold water without removing the stems.
Dry the mint well using paper towels or other absorbent towels.
Carefully remove the leaves from the stems when the mint is dry.
Place the leaves on a cookie sheet in a single layer. Warm them in the oven at 180 F or 80 C for two hours, then check them to see if they've dried out completely. If so, they're done. Otherwise, continue checking them at 15-minute intervals so they don't burn. It can take as long as four hours for them to dry completely.
Store the dried mint in an airtight glass, plastic, metal or ceramic container away from light and heat.

Tips

If there's any doubt as to whether the washed mint is really dry before you place it in the oven, err on the side of caution and pat it dry again. Better yet, pat it dry then wait awhile until you can be sure all the moisture has evaporated. Putting it in the oven while it's still damp will cause it to lose its taste and aroma.
Don't use a porous substance such as a paper or cardboard storage container because the material it will leach and absorb the mint's aromatic oils.
Check the containers for any signs of moisture in the days immediately after drying and storing the mint. If you detect again, dry the mint again. Moisture can cause mold.
The mint can be crumbled by hand or through a screen when it's very dry, or the leaves can be left whole.
Steep about one teaspoon of the dried mint leaves in hot water for three minutes to make a soothing tea.

RECIPE