Majida Rashid
What did the mint say to the chocolate? “You’re sweet, but I’m fresher!”
— Anonymous
Mint, perhaps, has existed since the beginning of time. Evidence of dried mint, dating back to 3,000 years ago, had been found in the Egyptian pyramids. Even Egyptian medical text, Ebers Papyrus, from 1,550 BC, has recommended mint for digestion and soothing flatulence.
Out of 30 or so varieties, the most commonly used are peppermint, which has a stronger aroma, and its milder cousin spearmint. Mint or menthol oil is believed to reduce inflammation in the gut.
The herb imparts flavor to savory and sweet dishes alike. Mint sprig, unlike other herbs, keep their freshness and add color to any dish. Besides its use in cuisines, the herb is also incorporated in toothpastes, breath fresheners, chewing gums and in various rubs for muscle soreness. Mint tea also helps with gut health.
Mint is also easy to grow. All one has to do is stick a few stems in a pot and watch them flourish. Michigan farmers, despite the harsh climate, successfully grew mint towards the end of 19th century. Mentha, Michigan, located in Van Buren County, was named after the herb. Unfortunately, the invasion of fungus in the early 20th century destroyed mint crops and discouraged many farmers. However, kudos to Saint Johns, a small community north of Lansing, for continuing to cultivate mint and for celebrating the herb by holding a mint festival every August.
In Pakistan, mint is used in chutneys and dips, in drinks like Sakanjabeen, especially made to break the fast, and Biryanis. Mint when blended with watermelon and strained converts the fruit juice into a refreshing drink ideal for summer. Even candy cane and mint soda couldn’t resist but adapt the freshness of mint for the festive season in December.
Moroccan hospitality cannot be complete without its famous mint tea. It’s made with gun powder green tea and a lot of fresh mint. Place a couple of tablespoons of gun powder in a teapot big enough to accommodate about four cups of liquid.
Pour boiling water just to cover the leaves and close the lid. Let stand for half a minute. Strain the liquid and reserve. Then pour a little boiling water just enough to cover the leaves. Close the lid and gently swirl the pot for a little bit and discard the liquid. This opens up the tea leaves and removes impurities. Tender tea leaves are heated to prevent oxidization of leaves during the drying process, hence the impurities. Next, fill the pot with boiling water. Add sugar, stir well and bring it to a boil.
Remove and add the reserved tea liquid. For every tablespoon of gun powder use one tablespoon of sugar. Boil for a few minutes. Add a hand full of fresh mint leaves. Let it stand for a few minutes and pour into tiny tea glasses. Serve hot. It’s better to experiment with little quantities because the mint flavor could be overwhelming to begin with.
The famous Iranian side dish Mast wa Khayar usually accompanies rice dishes. Iranians do not use sultanas, but I occasionally do. This can be eaten on its own or served with cooked food as a condiment. It also goes well with chips. While Iranians don’t use other spices, roasted cumin seeds or salsa go well with it.
Mast wa Khayar
(Serves 2-3)
1/4 cup sultanas (optional)
2 cups yogurt
3-4 Persian cucumbers
1/8 – 1/4 teaspoon salt
1/2 tablespoon dried mint
Directions
Thoroughly wash the sultanas. They can be soaked overnight. Though it’s important to squeeze the water out before mixing in yogurt.
In a bowl beat the yogurt with a fork to smooth consistency. It’s best to use middle eastern yogurt.
Mix in the sultanas.
Grate the cucumbers, strain the liquid and add the cucumbers to yogurt. Liquid can be consumed on its own.
Mix in the dried mint.
Add salt. Then taste and adjust it.
Transfer into a serving bowl and chill.
Decorate with a mint sprig and serve.
— Anonymous
Mint, perhaps, has existed since the beginning of time. Evidence of dried mint, dating back to 3,000 years ago, had been found in the Egyptian pyramids. Even Egyptian medical text, Ebers Papyrus, from 1,550 BC, has recommended mint for digestion and soothing flatulence.
Out of 30 or so varieties, the most commonly used are peppermint, which has a stronger aroma, and its milder cousin spearmint. Mint or menthol oil is believed to reduce inflammation in the gut.
The herb imparts flavor to savory and sweet dishes alike. Mint sprig, unlike other herbs, keep their freshness and add color to any dish. Besides its use in cuisines, the herb is also incorporated in toothpastes, breath fresheners, chewing gums and in various rubs for muscle soreness. Mint tea also helps with gut health.
Mint is also easy to grow. All one has to do is stick a few stems in a pot and watch them flourish. Michigan farmers, despite the harsh climate, successfully grew mint towards the end of 19th century. Mentha, Michigan, located in Van Buren County, was named after the herb. Unfortunately, the invasion of fungus in the early 20th century destroyed mint crops and discouraged many farmers. However, kudos to Saint Johns, a small community north of Lansing, for continuing to cultivate mint and for celebrating the herb by holding a mint festival every August.
In Pakistan, mint is used in chutneys and dips, in drinks like Sakanjabeen, especially made to break the fast, and Biryanis. Mint when blended with watermelon and strained converts the fruit juice into a refreshing drink ideal for summer. Even candy cane and mint soda couldn’t resist but adapt the freshness of mint for the festive season in December.
Moroccan hospitality cannot be complete without its famous mint tea. It’s made with gun powder green tea and a lot of fresh mint. Place a couple of tablespoons of gun powder in a teapot big enough to accommodate about four cups of liquid.
Pour boiling water just to cover the leaves and close the lid. Let stand for half a minute. Strain the liquid and reserve. Then pour a little boiling water just enough to cover the leaves. Close the lid and gently swirl the pot for a little bit and discard the liquid. This opens up the tea leaves and removes impurities. Tender tea leaves are heated to prevent oxidization of leaves during the drying process, hence the impurities. Next, fill the pot with boiling water. Add sugar, stir well and bring it to a boil.
Remove and add the reserved tea liquid. For every tablespoon of gun powder use one tablespoon of sugar. Boil for a few minutes. Add a hand full of fresh mint leaves. Let it stand for a few minutes and pour into tiny tea glasses. Serve hot. It’s better to experiment with little quantities because the mint flavor could be overwhelming to begin with.
The famous Iranian side dish Mast wa Khayar usually accompanies rice dishes. Iranians do not use sultanas, but I occasionally do. This can be eaten on its own or served with cooked food as a condiment. It also goes well with chips. While Iranians don’t use other spices, roasted cumin seeds or salsa go well with it.
Mast wa Khayar
(Serves 2-3)
1/4 cup sultanas (optional)
2 cups yogurt
3-4 Persian cucumbers
1/8 – 1/4 teaspoon salt
1/2 tablespoon dried mint
Directions
Thoroughly wash the sultanas. They can be soaked overnight. Though it’s important to squeeze the water out before mixing in yogurt.
In a bowl beat the yogurt with a fork to smooth consistency. It’s best to use middle eastern yogurt.
Mix in the sultanas.
Grate the cucumbers, strain the liquid and add the cucumbers to yogurt. Liquid can be consumed on its own.
Mix in the dried mint.
Add salt. Then taste and adjust it.
Transfer into a serving bowl and chill.
Decorate with a mint sprig and serve.
