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Sprigs of freshness
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Mint is rich in vitamins C and A and has excellent medicinal properties
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NOT JUST GARNISHING The mint leaf can do more than just freshen your breath; it can cure everything from indigestion and stomach cramps to vomiting and colic Photo: T. Singaravelou
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 and even mouthwash, chewing gum or toothpaste.
A strong fragrant and 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 and more.
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, largely distributed in temperate and sub-tropical regions. Mint 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 is also used to garnish 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 any 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 unique flavour and is used to flavour drinks and marinades.
Peppermint: Peppermint produces a pungent oil, which is used in confectionery and to 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. They grow abundantly on water and their flavour is milder than that of the other varieties.
Mint is a perfectly safe and excellent remedy for symptoms related to indigestion. It is known for its healing properties with regard to dyspepsia, menstrual and stomach cramps, flatulence, nausea and vomiting, and colic in children. It is also 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 freshly as possible because it brings out best flavour and appeal.
3. Use younger leaves (stem tips) for fruit-based salads and desserts.
4. For a 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 greatly improves flavour.
8. Use mint in the water that you use to make ice cubes for lemonades or iced tea.
How to grow mint
Growing mint is a simple proposition; in fact, 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 it forms a lush thick carpet.
Keep pruning, especially once it begins to bloom. Many of the varieties propagate from underground runners. Mint requires minimal care.
An excellent mint recipe that you could try out at home is the tomato mint shorba.
Ingredients
Fresh plump tomatoes — 225 gm
Fresh mint leaves — 25 gm
Salt as required
Sugar as required
Limejuice — 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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