Mint is one of the most aromatics plants in the herb world. Mints are almost exclusively perennial herbs.
Mint is one of the most aromatics plants in the herb world. Mints are almost exclusively perennial herbs.
They have wide-spreading underground and overground stolon’s and erect, square, branched stems. Mints will grow four to 48 inches tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive.
The most common and popular mints for commercial cultivation are peppermint native spearmint, Scotch spearmint, cornmint and apple mint. Mints are supposed to make good companion plants, repelling pesty insects and attracting beneficial ones.
They are susceptible to whiteflies and aphids. Harvesting of mint leaves can be done at any time.
Fresh leaves should be used immediately or stored for up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.
The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used in lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.
Among the medicinal plants, mint exhibits multiple health beneficial properties, such as prevention from cancer development and anti-obesity, antimicrobial, anti-inflammatory, anti-diabetic, and cardioprotective effects, because of its antioxidant potential, combined with low toxicity and high efficacy.
Mint can be used in a wide verity of dishes but with Punxsutawney Phil coming out and not seeing his shadow, we are looking forward to an early spring, So, here is a great springtime dressing to go on any salad you can imagine.
½ cup extra-virgin olive oil
½ cup lemon juice about 2 lemons
¼ cup packed fresh spearmint leaves.
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic roughly chopped.
¼ teaspoon fine sea salt
10 twists of freshly ground black pepper.
In a food processor, combine all the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
This dressing will keep well, covered and refrigerated, for up to 1 week.