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Flavour and freshness in a dash of mint

Mint is rich in vitamins C and A and has excellent medicinal properties

MINTY Fresh and full of flavour

Mint... just say the word and cool, refreshing images comes to mind; frosty glasses of lemonade garnished with curly sprigs of spearmint, the clean, chilling taste of mint candy, even mouthwash, chewing gum and toothpaste products...

A strong aromatic plant of mentha origin, mint is a native of Western Asia as well as the Mediterranean region. The plant is mainly used in infusions, to flavour liquor, sweets and different syrups . The mint plant is a creeper, a herb that sends up new plants by spreading its roots in every direction. Mint has a distinctive square stem, which is common to the most of the mint varieties, but it interbreeds rapidly and readily, making it difficult, at times, to determine the exact species it belongs to. There are 25 species that are largely distributed in temperate and sub-tropical regions. It contains vitamins C and A in healthy amounts.

Varieties of mint

Mint is defined according to its species

Apple mint: It has a slightly fruity flavour, which is good to use in fruit salads, cream cheese, especially flavouring the cheese at the stage of processing, and cottage cheese. It also plays a part in garnishing the drinks.

Spearmint: Spearmint is milder and a more versatile culinary ingredient. It is the most commonly available variety in markets. Spearmint complements all kind of meat, fish and vegetables dishes. It combines superbly with vegetables, soups, peas, potatoes, sauces, candy and chocolates.

Lemon mint: A Mediterranean species, it produces a lemon-scented essential oil.

It is rare but in greater demand because of its fruity flavour and is used to flavour drinks and marinades.

Peppermint: The peppermint produces pungent oil, which is used in confectionery and flavour spirits, liqueurs and jellies. This variety grows in plenty in Japan, from which menthol is extracted.

The other species used in cooking are water mint and horsemint, both water-loving plants.

Medicinal uses

Mint is perfectly safe to use and an excellent remedy for reducing symptoms related to indigestion. It is known for its healing properties related to dyspepsia, menstrual and stomach cramps, flatulence, nausea and vomiting, and colic in children. It used as an appetite stimulant, which reduces hunger for a short spell but subsequently induces a greater appetite and hence, has made place for itself in the aperitifs and appetisers of different cultures.

Cooking tips

1. Only leaves of mint should be used.

2. Use mint as fresh as possible because it brings out best flavour and appeal.

3. Use younger leaves (stem tips) for fruit-based salads and desserts.

4. For milder effect, use young leaves.

5. Add mint during the final stages of cooking. Do not cook mint

6. Fresh dried mint retains its flavour for two years, if kept in airtight containers.

7. A sprig or two of mint boiled with vegetables or rice improves the flavour.

8. Use a mint in the water that you use for make ice cubes for lemonades or iced tea.

Growing mint is a simple proposition; it is difficult to keep it from taking over the garden. Medium rich, moist soil and shade and a dash of sunlight help mint thrive and soon a lush thick carpet is formed. Keep pruning, especially once it begins to bloom.

Tomato Mint Shorba

Ingredients

Fresh plump tomatoes — 225 gm
Fresh mint leaves — 25 gm
Salt as required
Sugar as required
Lime juice — 10 ml
Cumin powder (roasted) — 5 gm
Water as required
Ice cubes — 10 pieces

Method: Boil water and blanch the tomatoes, shock under running cold water. Peel off the skin from tomatoes, cut into quarters and deseed. Puree the tomatoes in a blender and store in freeze.

Take one litre of chilled water, add tomato puree, salt, sugar, lime juice and mint leaves. Mix vigorously for two minutes, strain and chill. Serve chilled in a glass topped with little cumin powder and a sprig of mint leaf.

Hrudananda Behera

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