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Mint, dried: 1 pound = 16 cups

   Native to southern Europe and the Mediterranean, there are hundreds of different types of mint. Chocolate, black peppermint, apple and basil are just a few of the many multiple varieties. Mint has a lovely, fresh fragrance with hints of lemon, peppermint, and vanilla. Its taste is sharp, sweet and warm with a cooling aftertaste. Characterized by its beautiful textured green leaves and reddish steams, mint serves as a nice ground cover for the garden.

Culinary Uses
   Lamb, chicken, veal and pork go well with mint marinades, jellies, or salsas. Use mint to compliment tea, sauces, vinegar and syrups. In India, mint is used to counter the hot spices in vegetable and meat dishes. In South America, mint is combined with chili peppers, parsley and oregano as a flavoring for slow cooked dishes. Fruit salads, avocado salsas, fruit punches, deserts, chocolate and many drinks are improved with the addition of mint.

   Mint combines well with basil, cardamom, cloves, dill, ginger, marjoram, oregano, pepper and thyme. The flavor diminishes quickly when exposed to heat. Fresh mint can be used whole, chopped or minced and turns black when cooked with high acidic foods.

   Bunches of mint stored in a glass of water will keep fresh for 2 – 7 days. Mint can also be stored in the refrigerator, dry, wrapped in a plastic bag for a week.
Florida Dept of Agriculture



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