Preparation and Storage
Dried mint should be kept in a tightly sealed glass jar away from light.

Culinary Uses

For most culinary purposes spearmint is the preferred variety.

Mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings.

Spearmint is popular in the Balkans and Middle East, where it is used both fresh and dried with grilled meats, stuffed vegetables and rice and is an essential ingredient of dolmas, stuffed vine leaves. Yogurt dressings, dips and soups often include mint.

In India fresh mint chutney is served with birianis. American mint julep is a southern tradition and a glass of English Pimms #1 must always be served with a sprig of mint. Mint tea is enjoyed by many people.

Attributed Medicinal Properties

Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. Peppermint has the highest concentrations of menthol, while preparations of spearmint are often given to children. Mint is good for colds, flu and fevers.

Herbalists tell us it helps digestion, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments.

MINT DRINK

3 tbsp. dried mint or 1/2 cup fresh mint
1 pinch crushed saffron
3 cups boiling water
sugar

Put the spearmint into a teapot , add the saffron, sugar and boiling water. Bring almost to a boil, remove from heat and serve. Serves 3.

CUCUMBER AND YOGURT SALAD

2 cups plain yogurt
1 Tbsp dried mint
2 cloves garlic optional
salt to taste
4 cucumbers

Wash and peel the cucumbers. Cut in two, lengthwise, remove the seeds if desired, then chop in pieces, and add to the yogurt. Mash the garlic. Add it and the salt to the salad, mixing well. Sprinkle the salad with dried mint. Chill and serve. Serves 2 - 4 persons.