Mint

  • Mint

- Origin
First mentions of mint came from the ancient world. Mint was mentioned in writing of ancient Assyrians and it was found in the tombs of Egyptian Pharaohs. Ancient Greeks made perfumes out of mint. Both Greeks and Romans added mint twigs into the wreaths which they wore for religious ceremonies. Greek warriors were not allowed to consume mint during the wars, because it was an aphrodisiac and could distract them. Mint was also rubbed into the table tops before the guests were due and floor and walls were sprinkled with mint water. Romans believed that the scent of mint improves mood and promotes a friendly chat. One did not have to venture far away to get mint, because it grew all over the place.

- Varieties
There are a lot of varieties of mint. Majority of them grow in warmer climate. Pepper mint of the most popular varieties.

- Usage
Mint leaves, both fresh and dried, can be used in a variety of dishes. Mint goes particularly well with mint. That is why lamb is usually served with mint sauce. In the last century cooks started to appreciate the combination of fruits and mint. Nowadays many fruit desserts are decorated with mint leaves. There are also more wild combinations including the one of mint and chocolate. Mint combines well with melon, watermelon as well as cucumbers. In contemporary Turkish there are great refreshing dishes made of cucumbers, mint and yogurt. There is also a very nice cold mint and melon soup in French cuisine.
Mint should be added during cooking. Fresh leaves are chopped finely, while the dried ones are added as a powder. Mint gives a peculiar refreshing and pleasant flavour to the dishes.

- Amount
Normally 3-5g of fresh and 0.5g of dried mint is enough for a dish.

- Combinations and substitutes
Mint leaves can be used in combination with other spicy herbs.

- Storage
 Dried mint should be stored in a tightly closed glass jar in a dark and dry place. Adding mint leaves to milk can prevent it from going bad.

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