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Mint tastes sweet and produces a lingering cool effect on the tongue.
Mint is delicate and bruises easily; keep cool and dry in the refrigerator until ready to use.
You can freeze your left over mint, on its on or into butter/olive cubes for cooking.
Mint is used fresh and dried for both sweet and savory dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. Use as an aromatic garnish on food and beverages. Add to fresh fruit, green or grain salads. It is a popular herb for use in Turkish, Indian, Vietnamese, Greek and Persian cuisines. Its flavor pairs well with citrus, berries, seafood, lamb, melons, peas, beans, summer squash, chocolate and aged sheep's milk cheeses.
Mint is rich in vitamin A and vitamin C as well as in the trace mineral manganese. In addition to being a popular culinary herb mint is prized for the medicinal and therapeutic properties of its aromatic oil. Gum and after dinner mints have not only been popularized for their ability to freshen ones breath post meal but additionally due to mints ability to help combat nausea, cramping and indigestion. Inhalation of steam scented with mint oil is said to help with respiratory problems such as asthma and bronchitis and also in aromatherapy to help ease mental sluggishness and agitation.