basil chervil chives coriander dill fennel garlic chives italian parsley lemon basil marjoram mint oregano par-cel parsley purple basil rocket rosemary sage tarragon thai basil thyme vietnamese mint watercress	HOME   ABOUT US   HERB SELECTOR   LOOKING AFTER HERBS   WHERE TO BUY   RECIPES   CONTACT US     < back   MINT Mint is exceptionally good in flavouring salads and lightly cooked vegetables. It is a traditional accompaniment to lamb. Whole leaves are popular on potato and pea dishes and are an attractive garnish in desserts, fruit juice or punch. MINT HINTS • Add finely chopped mint to chocolate pudding recipes. • Add mint leaves when cooking peas or bean. • Chop mint leaves and add to lamb casseroles. • Steep mint leaves in a little cider vinegar for two weeks. Strain and add 2 cups honey to make a sauce for pouring over pancakes and ice cream. • Use whole mint sprigs to garnish fruit salads and berries. • Mix 3 tablespoons chopped mint leaves and a tablespoon chopped chives with a cup of yoghurt as a dressing over cucumber slices. • Add mint leaves to cooked fruit, delicious mixed with cooked apples, peaches and plums.
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