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.|
KeepingMint 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...
Last modified on: August 8th 2017
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