Mint

Mint is widely used throughout the world but is most popular in the United States, Europe, and Asia. It is known for its distinct taste as well as its menthol aroma. In Rome, Pliny recommended students wear a wreath of mint in order to invigorate their minds. This theory resonated today as mint is often used in aromatherapy products. Potted North Shore Living® Mint can be used to create an instant herb garden in your kitchen, enabling you to enjoy the fresh aroma of the mint and easily access it to incorporate into your everyday cooking.

Taste and Uses

Mint has a distinct taste that most people are familiar with because it has become a common additive to many products. In the culinary world mint is often associated with dessert dishes, however, it pairs surprisingly well with savory flavors which accounts for its place alongside many lamb dishes. Expand your horizons by experimenting with this herb to find your favorite flavor combination. Mint also makes one of the most eye-catching garnishes.

Kitchen Tips

The flavor of mint is strongest in its uncooked form. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use North Shore Living® Mint gently snip the amount you need from the root ball, wash and pat dry. You can either separate the mint in small groupings to create the perfect garnish or remove each leaf from the stem. If your recipe calls for the mint to be minced, remove the leaves from the stem and chop with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with some of the ingredients suggested below:

  • Vegetables: asparagus, beet, carrot, cucumber, eggplant, fennel, pea, potato, snap pea, squash, tomato, zucchini
  • Seafood: calamari, crab, lobster, octopus, red snapper, salmon, sea bass, scallop, shrimp, squid, trout
  • Meat and Poultry: bacon, beef, chicken, lamb, veal
  • Soups and Sauces: cucumber, fruit, lemon grass, seafood, tomato, vegetable
  • Dairy: cream cheese, feta, frittata, goat cheese, mascarpone, omelet, ricotta, scrambled eggs, yogurt
  • Legumes and Grains: cannellini beans, couscous, fava beans, garbanzo beans, pasta, soba noodles
  • Fruit and Dessert: apple, apricot, fig, grape, lemon, mango, melon, orange, peach, pear, pineapple, plum, pomegranate, watermelon
  • Herbs and Seasoning: chile powder, chives, coriander, cumin, parsley, vanilla
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