A spicy lumpy curry great to be served with rice.
A common perennial herb, mint complements meats, salads, chocolate, grains, and potatoes. Use as tea or sprinkle a little in everyday meals. Try adding it to spring rolls, brownies, herbal or green teas, or cucumber salad. Mint originated in Asia, Europe, and the Mediterranean and its many varieties are now cultivated all over the world. In many cultures, mint symbolized hospitality and was offered as a sign of welcome and friendship to guests as they arrived. In the Middle East, mint tea is still served to guests on their arrival, while in ancient Greece, the leaves of mint were rubbed onto the dining table, which was a sign of their warm greeting.
Storing & Cooking Information
Handling: Wash mint just before using and blot dry with paper towels. When chopping or slicing mint, make sure the leaves are thoroughly dry to prevent them from sticking to the knife. To chop, use a chef’s knife on a cutting board. Like many fresh herbs, mint tastes best when added near the end of cooking time as it loses flavor when exposed to prolonged heat.
Storing: Seal mint in an airtight container and place it in the fridge. This should keep the mint fresh for ten to fourteen days. To dry, hang upside down in small bunches in a dark airy place free from damp. When very dry, crumble and store in an airtight jar. Or, if you have the space, dry leaves and stems on racks. Keep dust free and turn regularly until completely dry. Some smell and taste is lost during drying.
Freezing: Freeze whole stalks or individual leaves quickly on trays, and then store in freezer in sealable plastic bags or other containers. Remember to label. A single mint leaf frozen in individual ice cube blocks is a perfect addition to a summer cocktail or lemonade.