A.K.A

spearmint, peppermint

What is it?

The quintessential herb of spring, mint adds a fresh, crisp flavor to just about anything. There are more than 200 mint varieties, all of which fall into one of two categories: spearmint or peppermint. What you see labeled as simply “mint” in the grocery store is usually spearmint, but shop at a farmers’ market and you’ll find a mind-boggling variety.

Spearmintis the most versatile of mints, with a natural affinity with fruits and spring vegetables (think peas, asparagus, and artichokes), herbs like basil and cilantro, and spices like ginger,cumin, and cardamom. Its relatively mild flavor makes it ideal for a variety of savory dishes,including grilled and roasted meats. Spearmint varieties includepineapple mint, with a fragrance of fresh pineapple and a slightly sweeter flavor than regular spearmint;apple mint, with a hint of green apple (try it in iced tea);curly mint, with ruffled leaves; andsmooth-leaf mint, with soft, velvety leaves.

Peppermintis similar in flavor to spearmint, but it contains menthol, which gives it a stronger flavor and a cooling sensation on the palate. Peppermint is assertive enough to stand up to strong flavors, so it’s ideal for chocolate desserts and boldly flavored dishes. Peppermint varieties includeorange mint, with overtones of orange and bergamot;chocolate mint,正确的hint of chocolate;ginger mint; andgrapefruit mint.

How to prep:

Mint starts to blacken after it’s cut, so wait until the last minute before chopping or tearing it and adding it to a dish. When appropriate, tear the leaves gently instead of cutting them, to help prevent blackening.

How to store:

Store mint bunches with the cut stems in a glass of water and cover the leaves with a plastic bag. Refrigerate, changing the water every couple of days. It should stay fresh for at least 1 week.

Recipes

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  Recipe

  Couscous Tfaya with Caramelized Onions, Raisins, and Spices

  Tfaya, a delicious, sweet-and-savory vegetarian dish, is a specialty of Morocco and is served over couscous. If you make the stew ahead or have leftovers, add up to 1/4 cup…

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  Recipe

  柠檬的西葫芦意大利扁面条

  This quick, flavorful dish lets you take advantage of the season’s bounty of zucchini. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

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  Recipe

  Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

  A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.

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  Recipe

  Mango Slaw with Cashews and Mint

  Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews.…

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  Recipe

  Cranberry Ice with Prosecco

  Delicious on its own, this ice is magical as an element of a drink or a creamy dessert. Dollop a bit onto a cup of rice pudding or panna cotta.…

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  Recipe

  Caponata-Style Braised Eggplant with Couscous

  Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…

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  Recipe

  Green Peas with Bulgur, Garlic, Fresh Herbs, and Feta

  This simple tabbouleh-inspired side is perfect with grilled chicken or seared pork chops.

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  Recipe

  Pasta Frittata with Leeks, Arugula, Goat Cheese & Mint

  I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…

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  Recipe

  St-Germain Custard and Roasted Grape Parfaits

  The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…

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  Recipe

  或zo with Cucumber, Tomatoes, and Feta

  This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.