Ethnic Spices: Mint

June 25, 10:32 AMOmaha Ethnic Restaurants ExaminerMelissa Aden

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Fresh Mint Leaves

Ethnicities that use this spice:
Armenian, Greek, Persian, Spanish, Mexican, Caribbean, Indian, Brazilian, Latin, African, Italian

Health Benefits:
A powerful antioxidant, mint is a versatile herb chock full of vitamins and minerals. It contains calcium, copper, fluoride, folic acid, iron, manganese, phosphorus, potassium, selenium, vitamin A, vitamin C, vitamin B1, vitamin B2, vitabin B5, Vitamin B12, vitamin C, and zinc.

With that star line-up, it’s no wonder the herb is used in so many ways. From settling stomach and chest pains, whitening teeth, and treating obesity to repelling bugs and rodents and soothing bug bites, mint is an herb that packs a powerful punch. The herb is also used in soaps, mouth rinses, perfumes, medicines, and toothpaste.

Overview:
Of course hailing from the mint family, aka Lamiaceae, mint is a close cousin of other spices in the family like basil, rosemary, sage, oregano, and catnip.

Dried Mint Leaves

There are a wide variety of mint plants, some mild and others stronger, but the word “mint” usually denotes spearmint. Other popular relatives are peppermint, pennyroyal, English mint, Vietnamese mint, and Swiss mint, Water Mint, and Pineapple Mint.

As well, there seems to be a mint plant named after just about every fruit. There’s Banana Mint, Corsican Mint, Curly Mint, Ginger Mint, Grapefruit Mint, Berries and Cream Mint, Candied Fruit Mint, Candy Lime Mint, Citrus Kitchen Mint, Cotton Candy Mint, Jim’s Fruit Mint, Fruit Sensations Mint, Fruitasia Mint, Italian Spice Mint, Julia’s Sweet Citrus Mint, Marilyn’s Salad Mint, Oregano-Thyme Mint, and Sweet Pear Mint. And that’s just to name a few!

Used in recipes, mint’s cool, clean, aromatic scent and sweet, tingly taste lend it to pair well with vegetables like peas, cucumbers, carrots, eggplant, tomatoes, corn, green beans, sprouted legumes, and zucchini, as well as salads, fruit dishes, and beverages. Many also enjoy it in soups, meats dishes, and used as a pretty garnish. Mint especially shines when paired in recipes with basil, garlic, ginger, lavender, rosemary, sage, thyme, or marjoram.

And we can’t forget Mint Tea! Very popular in America, Africa, India, Europe, and many Arab countries, Mint Tea is known for its ability to soothe nerves, an upset stomach, or even an overactive mind before bed. Try making your own by pouring hot (not boiling) water over fresh mint leaves in a cup. Cover the cup so the herb’s nutritious oils don’t evaporate. Steep for a few minutes and enjoy.

How to store it:
If garnering your own mint plant at home, harvest leaves any time. Use fresh leaves immediately for best flavor or wrap leaves in a damp paper towel, place in an airtight plastic bag, a store in refrigerator for up to two days. Store dried mint leaves in an airtight container and place in a cool, dark, dry area to last around six months.

A fun way to store mint: freeze in ice cube trays to use later in recipes, or to add pizzazz to any drink or cocktail.

Where to get it:
As the saying goes from an unknown British gardener, “Plant a little mint, Madame, then step out of the way so you don’t get hurt!”

While both fresh and dried mint leaves can be found in just about any grocery store, mint’s hardy nature, ability to grow vigorously, and abounding health benefits make it a no-brainer to grow at home for regular use. Though beware: if left unattended, mint can become a rampant nuisance, so grow in a confined space or a pot. On average, mint will grow to a full size plant in two months.

Great Mint recipes:

Cucumber Mint Water

Armenian Mint Yogurt

Fresh Peas with Mint

Watermelon, Feta Cheese, and Mint Salad

Wolfgang Puck Recipe: Marinated Lamb Kabobs with Mint Pesto

Mint Brownies

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