OverviewThere are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
|Only use mint that is fresh and really green with firm leaves.|
|Select the best leaves pick off the stems.|
|Then chop leaves, with scissors or a sharp knife, just before adding them to your recipe.|
|You can keep the tips of mint for decoration later.|