Mint
Mint is a bright, cooling herb -- most often spearmint -- used fresh across Middle Eastern, South Asian, and Mediterranean savory dishes, as well as in desserts and drinks worldwide. This page covers buying, storing, and its classic uses.
How to buy
Look for vivid green, crisp, unblemished leaves with no wilting, dark spots, or sliminess, and a sharp, cooling smell. Spearmint is milder and more common in savory cooking, while peppermint has a sharper, more candy-like menthol edge used more in desserts and drinks.
How to store
Stand the stems in a glass of water, loosely covered with a plastic bag, and refrigerate, changing the water every few days -- this keeps mint fresh well over a week. Wrapping leaves loosely in a damp paper towel also works for shorter use.
Culinary profile
- Flavor
- Cool, bright, and faintly sweet with a sharp menthol edge; spearmint is gentler and more savory-friendly, while peppermint is sharper and leans more toward dessert and drink applications.
- Texture
- Tender, slightly fuzzy leaves that bruise easily when chopped or muddled, which releases more of their aroma and flavor.
- Aroma
- A sharp, cooling, menthol smell from menthol and menthone compounds, intensified when the leaves are bruised or torn.
How to prepare
- Torn or chiffonade — Torn by hand or sliced into ribbons for garnish, keeping the leaf mostly intact.
- Finely chopped — Chopped fine into sauces, chutneys, and yogurt dips.
- Muddled — Crushed gently in a glass to release oils for cocktails and drinks.
- Steeped for tea — Steeped whole in hot water for a simple, caffeine-free tea.
Classic dishes
American
- Mint julep — A bourbon cocktail built on muddled mint, a Kentucky Derby tradition.
- Mint chocolate chip ice cream — A classic ice cream flavor pairing mint's coolness with chocolate.
Indian
- Raita with mint — A cooling yogurt side dish blended with mint to balance spicy curries.
- Mint-cilantro chutney — A blended chutney of mint, cilantro, and chile served with samosas and grilled meats.
Thai
- Larb — A minced meat salad finished with torn mint leaves alongside lime and chile.
Greek
- Tzatziki — A cooling yogurt and cucumber dip traditionally finished with fresh mint or dill.
- Greek salad with fresh mint — A tomato and cucumber salad occasionally finished with a few torn mint leaves for brightness.
Vietnamese
- Vietnamese herb platter — A plate of fresh herbs including mint served alongside pho and bún dishes to add at the table.
Middle Eastern
- Tabbouleh — A parsley-based salad brightened with chopped mint alongside lemon and tomato.
- Moroccan mint tea — Green tea steeped with fresh mint leaves and sweetened heavily with sugar.
- Fattoush — A Levantine bread salad finished with chopped mint among its fresh herbs.
- Yogurt-mint sauce for kebabs — A cooling yogurt sauce flecked with mint, served alongside grilled meat.
Caribbean
- Mojito — A Cuban cocktail of rum, lime, and muddled mint leaves.
British & Irish
- Roast lamb with mint sauce — Traditional roast lamb served with a sharp vinegar-and-mint sauce on the side.
- Pea and mint soup — A bright green soup of sweet peas pureed with fresh mint.