bunch of fresh mint leaves or your choice of fresh herbs. washed and drained

Herbs & SpicesPeak season is late spring through early fall (May–September in Northern Hemisphere); however, mint is cultivatable year-round in controlled environments and remains available fresh in most markets throughout the year.

Fresh mint is low in calories and contains vitamin A, vitamin C, and manganese. It provides antioxidants and has been traditionally used for its digestive and anti-inflammatory properties.

About

Mint (genus Mentha) comprises a group of perennial herbaceous plants in the Lamiaceae family, native to temperate regions across Europe, Asia, and North America. The most commonly cultivated species is spearmint (Mentha spicata) and peppermint (Mentha × piperita), a natural hybrid. Mint leaves are characterized by their bright green color, opposite leaf arrangement, and distinctly aromatic, cooling flavor profile derived from menthol and other volatile compounds. The leaves exhibit a refreshing, slightly sweet taste with varying intensity depending on species and growing conditions.

Culinary Uses

Fresh mint leaves are employed across numerous cuisines as both a primary flavoring agent and garnish. In Middle Eastern cuisine, mint features prominently in tabbouleh, fattoush, and various tea preparations. Southeast Asian cooking incorporates mint into fresh spring rolls, Vietnamese pho, and Thai salads. Western cuisines use mint in beverages (mojitos, mint juleps), desserts, and as a garnish for savory dishes. The leaves are typically added fresh at the end of cooking to preserve their volatile aromatic compounds, though they can also be infused into syrups, oils, and broths for subtle flavoring.

Forms & Preparations

Fresh whole leaves — Whole, unwashed or washed leaves used as garnish or chopped for direct incorporation into dishes.
Chiffonade — Leaves rolled and thinly sliced into delicate ribbons, commonly used as a garnish or for even distribution in dishes.
Bruised or crushed — Gently crushed leaves that release aromatic oils, used for muddling in beverages or infusing into syrups.
Infused water or syrup — Mint steeped in hot water for tea or cold water for infusions; or combined with sugar for flavored syrups.
Mint paste — Fresh leaves blended with liquid (water, lemon juice) and sometimes other ingredients to create a smooth condiment.
Dried mint — Leaves air-dried or oven-dried and stored for year-round use in teas, cooked dishes, and spice blends.