Delicooks

Characteristics of mint
Mint is a perennial herbaceous plant that grows 30 to 90 cm. high. It belongs to Labiatae family. Mint grows best in warm climates and in moist soil, in both sun and shade, and in summer produces a lilac or blue flower. The leaves are long and hairy on the underside, as is the stem. The color of mint leaves depends on the variety, and can range from dark green and grayish. Mint grows in all continents – it is still easy to find in the wild – and it was known in Mesopotamian cultures and in ancient Egypt.

There are many varieties of mint, but the most common in Spain is spearmint (Mentha spicata). There are stronger mints (Mentha piperita, peppermint) and Japanese mint (Mentha arvensis), used extensively in industry, and found in products as diverse as toothpaste, candies, perfumes and liqueurs, as well as in medications. Today, the world's largest producer is the United States.

Properties of mint

When mint is steam-distilled, it produces an essential oil, whose main component is an alcohol called menthol. It takes about half a ton of plants to extract half a kilo of essential oil.Menthol gives mint its freshness and distinctive aroma and most of its nutritional and medicinal properties. Mint also contains calcium and vitamin A, although due the small amounts we eat, this hardly constitutes an important contribution.
Mint promotes liver secretion and the elimination of gases and therefore aids digestion and prevents colic and other ailments. It's anti-inflammatory and antibacterial properties and intense aroma clears the airways. Mint is used in natural medicine: in infusions as a digestive and against colds, in poultices, and to combat respiratory diseases. It can be applied to the skin, to take advantage of its soothing, refreshing and antibacterial properties. It can also be used to combat lice and, according to legend, in large quantities it acts as an aphrodisiac. Insomniacs beware: it is also a stimulant.

Keeping mint
Mint should be stored like all herbs: either by freezing, the large leaves (with leaves alternating with absorbent paper) in oil and / or vinegar, or by drying.
To dry herbs, hang unwashed sprigs upside down in a dry and warm place, but away from direct sunlight. Near a stove is a good spot. Once dry, it is best to store them in sealed jars, the more airtight, the better.

Using mint in cooking
Mint combines well with other herbs and is great for salad dressings. It is also used to marinate meats and vegetables, and in soups and sauces. Until very recently, it was frequently used in baking, to make mint mouse or with chocolate, in ice cream and many other sweet dishes. In addition, a bouquet or a few mint leaves gracefully placed on a dish are a pleasure to smell and see.

Delicooks offers several recipes that use this fresh and aromatic herb as an ingredient.