Peppermint is a genus of perennial herbaceous plants. Mentha with a pleasant cooling taste and smell.
Mint — genus of perennial herbaceous plants Mentha with a pleasant cooling taste and smell.
The name of the plant goes back to ancient Hellas. Minfa (Minta) — this was the name of the ancient Greek goddess Menta in Elida.
The god of the underworld Hades fell in love with her. The wife of Aida Persephone became jealous of her husband and turned the poor Minfu into grass — fragrant mint.
Despite this sad legend, in Ancient Greece, mint was considered a symbol of hospitality.
The ancient Romans attributed to mint the ability to cheer up and liven up the table talk — slaves sprayed feast halls with mint water in patrician homes.
Mint was used in complex sauces, as well as served with fruit, such as melon.
In modern European cuisine, mint is one of the most common spicy herbs, and here the primacy is confidently kept by the British, who add it to all sorts of sweet and savory dishes — for example, it harmonizes remarkably well with meat, especially with lamb.
And yet, true love for mint has been experienced in the East since its earliest times — its leaves add “chill” to salads, sauces, meatballs, sherbetas.
From the Arabs who once inhabited the territory of present-day Spain, the Spaniards got mint as a culinary heritage, and most likely the Spanish conquistadors introduced the mint to the New World.
Traditional medicine in different countries for centuries used mint as a medicine. In the Middle Ages, doctors prescribed mint for pain in the abdomen and chest. In the same period, dried and ground into powder mint leaves in Europe bleached teeth.
The healers also recommended mint with the nose stuffed during a cold.
Today, over 30 species of mint are cultivated.
Pineapple mint (Mentha sauveolens) — mint with rounded leaves, framed by a yellow edge.
She has a very mild taste and aroma with a touch of citrus.
Pineapple mint is perfect for melon and cucumbers, it is good for decorating dishes.
Bergamot mint (Mentha citrata) — a type that is sometimes called lemon, orange and even “cologne” mint for its sweet citrus flavor and perfume with a hint of lavender.
Most often it is added to herbal tea and soft drinks.
Bergamot mint gives a unique accent to mutton and fish dishes.
The most widely cultivated aromatic garden mint (it is spiky, ginger, Mentha spicata) with heart-shaped gray-green or green leaves of pleasant taste and aroma — it goes well with dishes from fruits and vegetables.
Peppermint (Mentha piperita) is a type of very spicy mint, which is widely cultivated in Europe, Africa and America today. It is a hybrid peppermint water (Mentha aquatica) and spikelet (Mentha spicata). Perhaps the British began to breed and use it for culinary needs, and then from England it spread throughout the European continent.
From Europe, peppermint came to North Africa, which has become the main region for its cultivation.
In peppermint up to 65% of menthol, therefore, it is used not only in the confectionery industry, but also for the production of toothpastes, chewing gum, tooth elixirs, rinses and medicines. Cooks season it with roast lamb and chicken, add to vegetable soups, pickles and cucumber pickles. Dried peppermint leaves are used in Turkish and Iranian cuisine; Peppermint powder (often mixed with celery and parsley) is sometimes flavored with the traditional North Indian rice dish called biriyani.
Dried and powdered peppermint is seasoned with fruit and vegetable smoothies, punches, cold drinks with ice, and compotes.
The so-called lemon mint, she Melissa (lat.
Melissa) — a close relative of mint.
In cooking, mint is most often used to make drinks. With this beautiful herb make tea, kvass, liqueurs, cocktails and many other drinks.
In the Caucasus mint is added to soups and marinades for meat. In the US, it is put in many types of sweet pastries.
Belarusians soak apples with mint. And in Ukraine, the plant is placed in the abdomen of a river fish when it is fried on a grill. In modern European cuisine, mint is one of the most common spicy herbs, and here the primacy is confidently kept by the British, who add it to all sorts of sweet and savory dishes — for example, it harmoniously harmonizes with meat, especially with lamb.
The French put mint in sauces and desserts, often combining mint and chocolate.
And yet, true love for mint has been experienced in the East since the earliest times — its leaves are added to salads, stews, meatballs, sherbetas.
From the Arabs who once inhabited the territory of present-day Spain, the Spaniards acquired mint as a culinary heritage.
One of the most popular alcoholic and non-alcoholic cocktails of recent years — «Mojito» — you can not imagine without mint. If you have fresh mint in the heat, take a few leaves, a couple of lemon slices and some sugar syrup. Put mint with lemon in a glass, pour syrup, remember it all with a spoon, and pour ice water on top.
This non-alcoholic Mojito will give you half a day’s strength. If you chop the mint with a clove of garlic and mix with yogurt, you get the perfect dressing for cucumber salad.
To taste the mint was not too sharp, it is better to cut it before it blooms.
Mint goes well with tarhun.
Peppermint is one of the most common herbs used in cooking. She is .
Fresh mint is very good for salads. Mint is perfectly combined with almost any.
Mojito … The recipe for this romantic drink is constantly updated. Strawberry and Pineapple,.
Mint is all-season: in the heat, menthol, which it contains, gives a feeling of coolness, and in winter is hot.