Mint


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).
38 K 4.2/5 (26 reviews)
Grade this page:
Comment Send by e-mail to a friend Follow this page Back to preceding page
Last modified on: September 5th 2024

Use

Mint

Only use mint that is fresh and really green with firm leaves.

Mint

Select the best leaves pick off the stems.

Mint

Then chop leaves, with scissors or a sharp knife, just before adding them to your recipe.

Mint

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...

Back to top of page

Other pages you may also like
thyme
thyme
Thyme is an aromatic plant of which the leaves are used. There are several kinds of thyme, and its flavour is very typical of Mediterranean cooking.
August 29th 202350 K4.6
Other cookery websites
Other cookery websites
List of my other favourite sites.
August 29th 2023199 K3.9
List of all pages
List of all pages
Here you'll find a list of all the pages published on the site, excluding recipes and blog posts, sorted by theme.
August 29th 2024409 K3.7
rosemary
rosemary
This is a kind of shrub, of which the small branches are used.
August 29th 202348 K4.2
parsley
parsley
There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
August 29th 202361 K4.1

Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page