Healthy Food Database
There are over 3500 species of mint, the most common being peppermint and spearmint. Most mints are natives of the Mediterranean region. They have bright green leaves with a very distinct fresh aroma.
Category: Herb
In Season:
all year
To Buy:
Buy fresh bunches or grow your own in a pot. Mint will easily develop roots if a piece of stem is kept in a jug of water.
To Store:
Store fresh mint in damp kitchen paper in a plastic bag in the crisper section of the refrigerator for about 5 days.
Store dried mint in an airtight container in a dark, dry place - keep it away from other dried herbs as the flavour will take over.
Tips & Tricks:
The oils in mint are in glands in the leaves. Crushing them releases the oils and the pleasant, strong and soothing flavour. Add a little mint to meatloaf - not enough to be recognised - for a fresh lift. Add torn fresh leaves to a fruit salad or green salad.
Cooking Tips:
Combine fresh mint with parsley to make fatoush and tabouleh. Add it to natural yoghurt for a refreshing accompaniment to curries. Mix in with couscous. Serve with lemon and water in the summer. There are so many things to do with mint it's always worth having a pot growing nearby.
Nutrition per 100 Grams:
Salicylates:
Extremely High
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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