Mint
Mentha — cool, sweet-herbal freshness for savory & sweet dishes
Mint (Mentha spp.) is a versatile Mediterranean staple. Its cooling, sweet-herbal aroma brightens white meats and vegetables in Italian cooking and adds a fresh lift to yogurt sauces, salads and desserts (yes—even ice cream!). Dried mint is convenient and heat-friendly when added at the right moment.
- Botany: Mentha spp. • Family: Lamiaceae
- Part used: leaves (dried, cut)
- Profile: cool menthol freshness, gentle sweetness, green herbal finish
- Best for: poultry, veal, vegetables, potatoes, peas, salads, yogurt sauces, teas & desserts
Aroma & Taste
Clean, cooling menthol with soft sweetness. Dried mint is slightly mellower than fresh, ideal for infusions, rubs and quick finishes.
Culinary Uses
- White meats: rub for chicken or veal with lemon, garlic and olive oil; finish with a pinch of mint.
- Vegetables & grains: peas, zucchini, carrots, potatoes, couscous and rice salads.
- Yogurt sauces & dips: whisk into yogurt or crème fraîche with lemon for grilled veg or poultry (tzatziki-style).
- Salads: sprinkle over tomato–cucumber salads and mixed greens.
- Desserts & drinks: infuse syrups, flavor ice cream bases or brew herbal tea.
How to Use
- Timing: add late/off-heat to keep mint bright; for sauces, bloom briefly in warm fat, then add liquid.
- Crush to release: rub dried leaves between fingers just before adding.
- Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh (3× by volume).
Dosage & Kitchen Ratios
- Rubs/marinades: 1–2 tsp dried per 500 g (1.1 lb) meat or veg.
- Yogurt dip (250 g): 1–2 tsp dried, plus lemon and salt.
- Soups/sauces: 1 tsp dried per 1 l (4 cups) base, added at the end.
- Herbal tea: 1 tsp dried per 250 ml (1 cup) hot water; steep 5–7 minutes and strain.
Pairings
Lemon zest/juice, garlic, chili, cumin, oregano, rosemary, thyme; yogurt, cucumber, peas, zucchini, potatoes; chicken, veal and white fish.
Ingredients & Allergens
Ingredients: Mint leaves (Mentha spp.), dried and cut.
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.
Substitutes & Notes
Closest swaps: basil (sweeter, less cool) or parsley + lemon zest for freshness. Start small—mint’s cooling note can dominate delicate dishes.
FAQ
Can I cook dried mint for a long time?
Prolonged simmering dulls the freshness—add late or use to infuse, then strain.
Which mint is best for savory dishes?
Spearmint-like profiles suit savory dishes; peppermint is stronger and best in teas/desserts—adjust to taste.
How much dried equals fresh?
About 1 teaspoon dried = 1 tablespoon fresh; adjust to intensity and dish size.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de