Skip to main content

Mint

There are many different varieties of mint, each with its own distinctive flavor and aroma. Spearmint is the most popular mint, with its pointed, serrated leaves it is most commonly used to make mint jelly to accompany lamb. Spearmint historically was used for its digestive and mouth freshening qualities. In several different parts of the globe it is used to make preferred teas.
Peppermint being the second most popular form of mint with longer, darker leaves and a stronger flavor is a cross between spearmint and water mint. Peppermint oil is a very popular ingredient in toothpastes, chewing gums, sweets and aftershave. It is also considered to be an effective decongestant and antiseptic agent. Apple mint is also a popular form of mint, just not as popular as spearmint and peppermint, with softer green leaves and a more subtle fruitier flavor. Lemon and pineapple mint also have a soft, fruity flavor and is good for making summertime beverages.

Comments

Post a Comment

Popular posts from this blog

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.
3 comments
Read more

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak   ...
Post a Comment
Read more

U.S. Measurement System

oz = ounce fl oz = fluid ounce Tbsp = tablespoon tsp = teaspoon C = cup pt = pint qt = quart gl = gallon # or lb = pound 1 C = 16 Tbsp ¾ C = 12 Tbsp ⅔ C = 10 Tbsp ½ C = 8 Tbsp ⅓ C = 5 Tbsp ¼ C = 4 Tbsp ⅛ C = 2 Tbsp 1 Tbsp = 3 tsp ½ Tbsp = 1½ tsp 1 gl = 4 qts = 128 fl oz 1 qt = 2 pts = 32 fl oz 1 pt = 2 C = 16 fl oz 1 C = 16 Tbsp = 8 fl oz 1 Tbsp = 3 tsp = ½ fl oz 1 oz = ½ fl oz 1# = 16 oz ¾# = 12 oz ½# = 8 oz ¼# = 4 oz
1 comment
Read more