Story of mint

Mint:

This easy-to-grow herb comes in many varieties, the most common being peppermint, spearmint, winter, apple, Moroccan and Vietnamese. It has a sweet aroma, and when eaten imparts a cooling and warming sensation at the same time. Native to southern Europe and the Mediterranean, mint is used extensively in Middle Eastern, Indian, South American and Asian cuisine.

Buying:

Mint is available all year round. Select bunches with fresh bright-green leaves and avoid any that are wilted.

Cooking:

Chop or shred mint just before serving as the cut edges oxidise and turn black after a while. Great with fish, prawns, lamb, pork, ginger, cucumber, peas, eggplant, tomatoes, yoghurt, chilli, coriander and parsley.

Storing:

Wrap in damp paper towel and store in a sealed plastic bag or an airtight container in the fridge for up to three days.