Fresh mint is one of the best herbs to have in your kitchen. This often-overlooked herb has a clean refreshing taste that can elevate simple home cooking into something special. Toss a few leaves in your morning smoothie, shower torn leaves on salads, blend it into a mint pesto, or add chopped mint to add to salsa for grilled vegetables.
Mint has been cultivated for thousands of years. It originated in Greece and made its way to England, where it gained popularity as an ingredient in a sauce served with lamb. Early American colonists brought mint with them from England to treat insomnia and headaches, but they also enjoyed drinking mint tea, not only for its flavor but because it wasn't taxed.
Just like the colonists, you can make mint tea. Just take a handful of mint leaves and pour boiling water over it to release its wonderful flavor and scent. Sweeten the tea with honey according to taste.
I have expanded my use of mint in cooking through the recent popularity of Middle Eastern cookbooks by Yotam Ottolenghi and Michael Solomonov. Tabbouleh (that wonderful salad of cracked wheat (bulgur), onion, tomatoes, parsley, and mint) led the way and soon other delicious foods followed _ zucchini and herb omelet, mint-flavored ground lamb kefta kabob, and watermelon salad with feta and mint.
There are as many as 30 varieties of mint, the most common being spearmint and wintermint (also known as garden mint). Mint will keep for about a week in your refrigerator. Trim the stems and place the bunch in a jar with water and cover with a plastic bag.
