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Mint

There 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).

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Last modified on: September 5^th 2024

Use

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.

Keeping

Mint leaves can be frozen, but the result is not very good, and dried it's better in herb teas. So for cooking you really need fresh mint...

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