This prolific herb needs very little to go
from garden to table. There's virtually a mint
for every dish. Pair them as you please.
PEPPERMINT is the familiar, peppery mint
used for flavoring candies, gum, and other
sweets. It tends to be a little strong and is
good for steeping in teas or syrups. Make
peppermint syrup by simmering a handful
of leaves in equal parts sugar and water.
Drizzle on fruit or in cocktails.
APPLE MINT has less heat and is not as
zippy as peppermint, so it's best fresh in
drinks or sprinkled on top of oatmeal with
PINEAPPLE MINT has a sweet, fruity
aroma making it ideal for a cheese plate. Or
try it as a cooling contrast to spicy curries.
CHOCOLATE MINT has a mild chocolatey
accent creating the classic flavor
combination in plant form. It works great
showered over creamy desserts or as a
topping for hot chocolate.
GINGER MINT is citrusyand bright.
Fold into grain salads or whirl into a pesto
or vinaigrette. It can also be a good
substitution for Thai basil, inb
For buying information
see
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790.
a dash of cinnamon.
Yellow-flecked leaves of PINEAPPLE
M IN T make goat cheese party-ready.
