Mint
Mint is a fresh, aromatic herb with a cooling, lightly sweet flavour. The leaves are widely used in tea, desserts and summery drinks, but also in savoury dishes such as salads, yoghurt sauces and stews, where mint brings a bright, green accent.
Latin name: Mentha spp.
Origin: Europe, Western and Central Asia (naturally widespread)
Plant family: Lamiaceae (mint family)
Height: around 30–90 cm
Flowering period: summer
Lifespan: perennial
Description
Mint is a collective name for various species and hybrids within the Mentha genus, such as spearmint and peppermint. The plants form square stems, fragrant leaves and, in summer, spikes of small lilac to pink flowers. The flavour varies by type: spearmint is generally softer and sweeter, while peppermint has a stronger, more distinctly “cooling” character.
Because of its vigorous growth and tendency to spread through underground runners, mint is often grown in pots or in a contained place in the garden. In the kitchen, mint is loved because it can refresh both sweet and savoury flavours.
In the kitchen
Mint tastes fresh, green and aromatic. It pairs beautifully with citrus, strawberry, chocolate, melon and stone fruit, but also with cucumber, tomato and pulses. In savoury dishes, mint is classic in tabbouleh, with falafel accompaniments, yoghurt sauces and dressings, and it combines well with lamb, aubergine, courgette and rice dishes.
Mint is best used raw or added at the end: long cooking quickly dulls its aroma. Tear or slice the leaves just before use and lightly bruise them if desired to release their fragrance. Mint works well with parsley, coriander, dill, garlic, lemon and yoghurt. For tea, you can simply pour hot water over fresh leaves and let them infuse briefly.
In the herb garden
Mint grows easily in sun to partial shade and likes soil that stays lightly moist. Because mint can spread aggressively, a pot is often the most practical choice; in open ground, you can limit its growth by planting it in a buried pot or with a root barrier. Regular cutting encourages young, tender shoots and keeps the plant compact.
Preferably harvest before flowering for the most aromatic leaves. You can also dry or freeze mint, although fresh is usually the most fragrant. In winter, the above-ground part often dies back, but the plant regrows in spring.
