Mint (Mentha)
NOT IN MINT CONDITION!
Did you know … that the “Mint Julep”, a popular drink from the southern United States, is mainly bourbon and sugar with only a few mint leaves added?
What’s the Story?
There are at least twenty-five to thirty known mint species. Spearmint, peppermint, orange or bergamot mint, pineapple mint and pennyroyal are the most widely grown and used species. Besides its varied culinary uses, the herb mint is used in gums, sweets, toothpaste, pest repellents, medicines and cosmetics.
A Serving of Food Lore …
Mint is thought to have originated in the Mediterranean Basin, where it was valued as a foundation in perfumes, food flavourings and medicinal products. The Romans brought mint to Europe. In the 1790s, mint was being grown in Massachusetts, and by 1812 peppermint was cultivated commercially for oil in Ashfield, Massachusetts.
Where Is Mint Grown?
Mint is mainly grown in China, India, the Mediterranean, the Philippines and Egypt. In the United States, peppermint is primarily grown for essential oil production. Mint is also commercially produced in Michigan, Indiana, Wisconsin, Oregon, Washington and Idaho.
Why Should I Eat Mint?
Mint contains phenolic compounds that have strong antioxidant activity. Its many vitamins and minerals include vitamin A, calcium, folate, potassium and phosphorus.
Home Remedies
Peppermint has been used to aid digestion for thousands of years. It is also a folk remedy for many intestinal ailments, including gas, indigestion, cramps, diarrhoea, vomiting, irritable bowel syndrome and food poisoning. It has also been used for respiratory infections and menstrual problems. There are many sprays and inhalants on the market that contain mint and are promoted to relieve sore throats, toothaches, colds, coughs, laryngitis, bronchitis, nasal congestion and inflammation of the mouth and throat.
Throw Me a Lifesaver!
HEART HEALTH: In a study where herbs and spices were examined for their potential to inhibit LDL cholesterol’s conversion into the more harmful form, mint was one of the most effective.
CANCER: Mint’s phenolic phytochemicals may help prevent cancer. Fresh mint was found to have very strong scavenging activity. Mint is high in salicylic acid and it is thought to play a role in the prevention of colorectal cancer and atherosclerosis.
LUNG CANCER: Mint given to mice with lung cancer reduced tumours significantly. The effects were attributed to the antioxidative and radical scavenging properties of mint.
BACTERIA: Research indicates that some essential oils may reduce food-borne pathogens. In one study, the natural essential oils found in mint prevented E. coli bacteria from growing. Mint might provide an alternative to conventional antimicrobial additives in foods.
PINWORM: Mint was found to have significant killing effect on pinworms.
DIGESTIVE HEALTH: A clinical trial in England found that patients who had received peppermint oil before surgery had less nausea after their surgeries than those who did not receive it. Other studies have shown that peppermint oil relieved spasms during colonoscopies and has a soothing effect in patients who suffer from irritable bowel syndrome.
RESPIRATORY RELIEF: Researchers discovered a nerve ending that responded to cold and to menthol. This may explain the cooling sensation from menthol, as well as its common use as an inhalant to reduce congestion in the nose.
Tips on Using Mint
SELECTION AND STORAGE:
• Leaves should be tender and not wilted. Older leaves tend to be bitter and “woody” tasting.
• Keep fresh mint leaves refrigerated in a plastic bag for no more than two to three days.
PREPARATION AND SERVING SUGGESTIONS:
• Use young leaves pinched from stem tips for the best flavour.
• In fruit salads, mint is a great addition to apples, pears or strawberries and in salad dressings.
• Add to flavour tea and marinades.
• Mint is a great addition to soups, salads, sauces, meats, fish, poultry, stews, chocolate dishes and lemon desserts.
• Peppermint is usually used for teas and sweets. Spearmint is the mint that is commonly used for meat sauces and jellies.
• Fresh mint is ubiquitous in Middle Eastern dishes, including tabbouleh.
by Chef J. Hugh McEvoy
Servings: 13 • Prep and cooking time: 1 hour, 20 minutes (includes 1 hour chill time)
This recipe contains five powerhouse foods.
INGREDIENTS:
2 tablespoons fresh mint leaves
16oz/450g Japanese buckwheat soba noodles—dry
1 tablespoon soy sauce
2 teaspoons fish sauce
2 tablespoons organic sesame oil
2 tablespoons treacle
4floz/125ml brown rice vinegar
1oz/25g toasted sesame seeds
4oz/110g fresh spring onion bulbs and tops, chopped
1oz/25g fresh sweet red bell peppers, chopped
1 teaspoon crushed red pepper flakes
DIRECTIONS:
Whisk together treacle, soy sauce, fish sauce, rice vinegar, oils and pepper flakes. Ensure all treacle has dissolved. Cook Japanese noodles in boiling water until al dente—just tender. Rinse cooked noodles under very cold water (to chill). Drain and blend noodles evenly with sauce. Chill for 1 hour. Just before serving, fold in mint, seeds, sweet peppers and spring onions. Garnish with whole mint leaves and chopped spring onion. Serve with Japanese plum wine or saki.
BREAK IT DOWN …
Calories: 180; Total fat: 4g; Saturated fat: .5g; Cholesterol: 0mg; Sodium: 460mg; Total carbs: 32g; Fibre: 2g; Sugar: 2g; Protein: 6g.