The herb mint belongs to a large family with over 30 species, the most common being peppermint and spearmint. Spearmint has a slightly strong flavour than regular mint. Mint goes in mint sauce for roast lamb, combines with bourbon, sugar and ice for mint juleps and is wonderful with yogurt, cream cheese, melon, pineapple and most vegetables, especially peas, cucumber and new potatoes. To Prepare: Too much heat will turn mint bitter. To Store: Wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
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