mint - 1 table spoon

Herbs & SpicesPeak season for fresh mint is late spring through early autumn (May–September in Northern Hemisphere); however, cultivated mint is available year-round in most markets. Dried mint is shelf-stable and available throughout the year.

Mint is low in calories and provides vitamins A, C, and folate along with minerals such as manganese and copper. It contains antioxidants and antimicrobial compounds, including rosmarinic acid.

About

Mint refers to aromatic herbs of the genus Mentha, native to temperate regions of Eurasia and North Africa. The most common culinary varieties are Mentha piperita (peppermint) and Mentha spicata (spearmint), distinguished by their distinct flavor profiles: peppermint delivers a sharp, cooling sensation with menthol notes, while spearmint offers a milder, sweeter mint character. Both are herbaceous perennials with opposite leaves and small flowers, characterized by their aromatic volatile oils—primarily menthol, limonene, and other terpenes—that give mint its characteristic cooling and refreshing properties. The leaves possess a bright green color, with a slightly fuzzy texture and prominent veins.

Culinary Uses

Mint is used extensively across Mediterranean, Middle Eastern, Asian, and contemporary cuisines. Fresh mint leaves garnish beverages (mojitos, iced teas, lemonades) and desserts, while they are also incorporated into savory dishes including tabbouleh, raita, chutneys, and Vietnamese spring rolls. Dried mint serves as a seasoning for lamb, vegetables, and legume-based dishes, particularly in Turkish and Persian cuisine. The herb pairs well with citrus, chocolate, coffee, and dairy products, and is essential in mint-forward applications such as mojitos, mint juleps, and mint ice cream. Mint is typically added at the end of cooking or used fresh to preserve its aromatic volatiles.

Forms & Preparations

Fresh leaves — Whole or torn leaves used fresh in beverages, salads, and dishes where the cooling aroma is desired; typically added just before serving.
Chopped — Fresh mint leaves minced and incorporated into sauces, chutneys, raita, and garnishes to distribute flavor evenly.
Dried leaves — Whole or crushed dried mint used in herbal infusions, rubs, and Middle Eastern and Persian dishes; provides concentrated but less volatile flavor.
Powder — Finely ground dried mint used in spice blends, rubs for lamb or poultry, and as a garnish for Mediterranean and Middle Eastern dishes.
Mint extract or oil — Concentrated liquid form derived from mint leaves; used sparingly in beverages, desserts, and confections for intense minty flavor.
Mint tea (infusion) — Dried or fresh mint steeped in hot water to create a refreshing herbal beverage, common in North African and Middle Eastern traditions.