or fresh mint
Fresh mint is low in calories and contains vitamin A, vitamin C, and manganese; it also provides dietary fiber and has been traditionally valued for its digestive and anti-inflammatory properties.
About
Fresh mint refers to the leaves of plants in the genus Mentha, most commonly Mentha spicata (spearmint) and Mentha piperita (peppermint), aromatic perennial herbs native to temperate regions of Eurasia and North Africa. The plants are characterized by opposite, simple leaves with serrated edges, square stems typical of the Lamiaceae family, and a distinctive cool, refreshing menthol aroma. Spearmint has a mild, sweet flavor with subtle fruity notes, while peppermint delivers a more intense, cooling sensation from its higher menthol content. Both varieties can be used fresh in culinary applications, though spearmint is generally preferred for savory and sweet dishes due to its gentler profile.
Culinary Uses
Fresh mint is used extensively across Mediterranean, Middle Eastern, South Asian, and Southeast Asian cuisines, imparting brightness to both sweet and savory preparations. It is commonly added to beverages such as mojitos, mint teas, and cooling drinks; garnishes and flavors for salads, tabbouleh, and chutneys; and incorporated into desserts, sorbets, and confections. In cooking, fresh mint leaves are typically added near the end of preparation or used raw to preserve their delicate aromatics. Mint pairs particularly well with lamb, yogurt, cucumber, citrus, and chocolate, and is essential in Vietnamese spring rolls, Moroccan tagines, and Indian raita.