Although mint is most plentiful in the summer months, it can be found in markets year-round. The digestive properties of mint provide the perfect counterpoint to the richness of the season’s Paschal lamb: during (as a sauce) or after a meal (in a dessert). There are over 30 species of mint. The two most popular are peppermint and spearmint. Peppermint is the more pungent of the two and has bright green leaves, a purple-tinged stem and a peppery flavor. Spearmint, the oldest species, has gray-green leaves and a milder flavor and fragrance. It grows wild throughout the world and in many cultures is a symbol of hospitality.
Of Interest:
Mythology claims mint was once the Greek nymph Mentha. She angered Pluto’s wife so much that, in a fit of rage, Persephone turned her into a lowly plant to tread upon. Pluto, not able to undo the spell, gave Mentha a sweet scent to perfume the air when her leaves were stepped on, thus, this aromatic herb.
Spring Feast: Rosemary Lamb Skewers with Feta Mint Salsa Verde, White Bean Puree, Roasted Beets drizzled with Dill Vinaigrette, and finish off the meal with a Fresh Mint Granita.
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