|
MINT
Spread throughout Europe by the Romans, the use of mint dates to ancient times, both in the Orient and the Occident. This plant is well-known throughout the Mediterranean region and is an integral part of North African and Middle Eastern cuisine; but it is also found in Indian, Chinese and Indo-Chinese recipes. Due to its many uses in pharmaceutical, herbal, confectionery and perfume industries, mint oil plays an important economic role. The word, "mint" comes from the Latin mentha, meaning thought, because it was believed that this plant could fortify the brain and excite one's thoughts. In Greek mythology, the water nymph, Minthe, was turned into a plant by Persephone, who was jealous of her liaisons with Hades.
THE MINT FAMILY
Members of the family Labiatae, all mints are perennial and bear balls or spikes of purple flowers. The mint genus is composed of 40 species, some of which can even be found in the wild. Among the better-known varieties, we find apple mint, spearmint, curly mint, pennyroyal, field mint, water mint, peppermint and horsemint.
Mentha arvensis piperascens (field mint, herb):
As an essential oil, this mint can increase digestive glandular secretions and cardiac energy, due to its elevated menthol content. But be warned in can be toxic to infants under 30 months, causing nasal or laryngeal spasms.
Mentha spicata (spearmint, herb):
This mint is widely cultivated and can reach heights of 30 to 60cm. As an essential oil, it can be abortive and a neurotoxin.
Mentha longifolia piperitonoxidifera (European mint with long leaves or needles):
The hybrid mint, M. x alopecuroides, is a cross of M. longifolia with M. rotundifolia, which grows in Western and Northern Asia, as well as in North Africa.
It is a good culinary mint. As an essential oil, it contains piperitonoxide, which combats enveloped viruses, hookworms and tapeworms. It is also a good expectorant, but can be abortive or neurotoxic.
Mentha x citrata (orange bergamot mint):
As an essential oil, it acts predominantly on the upper digestive tract. This mint is considered by some to be a sexual tonic for men and has no known contraindications.
Mentha piperita (peppermint):
This mint is an English variety, growing to heights between 70 and 100cm. In this species we find the two varieties, M. officinalis and M. vulgaris. It has the aroma of mint candies and is distilled into peppermint liquor. As an essential oil, it is contraindicated for infants under 30 months, as it can provoke nasal or laryngeal spasms.
Mentha pulegium (pennyroyal):
Synonyms: pulegium, pudding grass
This mint is a creeping plant that reaches 5cm in height. Praised by the Romans for its sobering effects and ability to ward off fleas, pennyroyal owes its pleasing aroma of mint and lemon to a mix of pulegone and piperitone. As a liquid concentrate, this mint can be beneficial during difficult or painful menstruations. It promotes perspiration, and disinfects and cleans the blood, but should not be ingested during pregnancy. As an essential oil, pennyroyal can be abortive and a neurotoxin.
NOTE: Essential oils can provide powerful and efficient therapeutic effects, when they are administered by conscientious and well-informed individuals.
GENERAL PROPERTIES OF MINT
All mints prevent spasms in the digestive tract, stimulate the working of the stomach, are eupeptic (aid digestion) and carminative (helping expulsion of intestinal gas). They also help relieve liver problems, migraines, neuralgias and buccal problems. Mints generally have stimulant or tonic effects.
CULTIVATION
Mint cultivation is quite easy, due to their rapid multiplication. They grow best in well-irrigated, ozone-rich soil. Mint rust is a disease to which most common varieites are sensitive; mints should not be handled in humid weather.
They are one of the few fine herbs that are prey to insects.
Harvest usually occurs at the moment when the plant is richest in essential oil; before blooming, as mint becomes rich in toxic ketones when in bloom (or just afterwards for long-leafed mints). Picked before sunrise, but after the dew has dried, mints are tied into small bouquets and hung to dry in a cool, dry, well-aerated room. The more quickly they dry, the better mints conserve their aromatic essence. As a rule, mints dry fairly well.
PREPARING THE INFUSION (internal usage):
Infusion is used for fragile substances that can be destroyed by prolonged temperatures. This preparation is employed as a function of the plant's components, and it is only the water-soluble parts that are used.
Use 1 tsp. of leaves for each cup of boiling water.
Steep for 10 minutes.
Drink 2 to 3 cups per day, before or between meals. It is preferable not to
drink the infusion before bed, in light of the fact that mints are mildly stimulant.
PREPARING THE INFUSION FOR GARGLING OR COMPRESSES (external usage):
use 1 handful of leaves for each liter (4 cups) of boiling water.
Steep for 10 minutes.
Buccal problems, halitosis: Gargle after each meal.
Migraines: Apply compresses to the forehead when afflicted.
MINT IN THE KITCHEN
In the southern United States, mint is found in a refreshing beverage: the Mint Julep, a mix of mint and bourbon. In France, until the discovery of foreign cuisine, mint was generally consumed as an infusion, either alone or mixed with lime-blossom, verbena or tea. In the kitchen, mint is a delicacy for the English, either as a sauce, with lamb, or in combination with chocolate. Mint's qualities are rarely considered in classic French cuisine, although it adds a wonderful freshness to certain sauces and all summer salads, especially tomatoes with vinaigrette or cucumbers with cream. Chilled soups are improved with mint and fresh peas gain an appealing flavor. Without mint, we would have neither tabbouleh, nor Arabic tea.
1. FROSTED MINT LEAVES
Beat an egg white and use it to coat both sides of the mint leaf with a brush. When both faces are coated, dip the leaf in castor sugar. Dry the leaves in the oven at low heat, turning occasionally.
2. MINT ICED TEA
10 tea bags.
1/4 cup of mint leaves
6 cups of water
1/2 cup of honey
2 cups of orange juice
1/2 cup of lemon juice
Mix the tea, mint and water in a large pot. Bring to a boil, then remove from heat, adding honey and mixing until dissolved. Cover and steep for 30 minutes. Add orange and lemon juice, drain mix and refrigerate. Serve in tall glasses filled with ice and garnish with mint leaves and lemon wedges.
3. SIMPLE MINT TEA
1 cup fresh mint leaves
1 bag dried mint leaves
1 cup boiling water
Blend all ingredients. Serve on ice, garnished with a lemon wedge.
4. VERY SWEET MINT TEA
3 tsp. of green tea
1 large bouquet of fresh mint, hand-crushed, or 1 bag
1/2 cup of sugar
2 cups of water
Boil water and pour mix over tea and mint. Add sugar and steep for 4 minutes.
Serve in small cups.
5. MINT JULEP (one glass)
3 sprigs of mint
2 tsp. of cold water
1 tsp. of sugar
crushed ice
2 1/2 oz. bourbon.
In the bottom of the glass, place the sugar, water and shredded mint, stirring until the sugar is dissolved. Fill the glass with crushed ice and add the bourbon. Garnish with frosted mint leaves.
6. MINT MELON
1/2 cup of honey
1/2 cup of water
3 tbsp. chopped mint, or 2 bags of peppermint
Juice of 1 lemon
Juice of 1 orange
1 good honeydew melon, diced, or in balls
Boil the sugar and water for 5 minutes to make syrup. Pour over the mint and let cool. Strain and add the lemon and orange juice, then refrigerate. Place the melon in 6 moulds and pour the chilled syrup over it. Serve with sprigs of frosted mint and borage.
7. MINT SAUCE, FOR LAMB
5 tbsp. of fresh mint
1/2 cup of cider vinegar
2 tsp. of sugar
4 tbsp. of water
1 tbsp. cornstarch
salt, pepper
Bring the vinegar and sugar to a boil. Add the mint leaves and simmer over medium
heat. Dilute the cornstarch with the cold water, then add to simmering ingredients.
Stir until boiling. This sauce for lamb is prized throughout England. |
