May: Mint

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Vegetable of the Month: 

Mint  

Mint (also known as Mentha, from Green míntha) is an aromatic perennial herb that has been cultivated for so long, that it is believed that it would be virtually impossible to find it growing in its original form. Hybridization between some of the species occurs naturally, but hybrids, as well as numerous cultivars, are well known.

Here on campus we grow loads of mint and a few different varieties too! You can find a few pots of fresh mint outside the Hive Café, some spearmint growing together with the Eucalyptus tree and we chocolate-, pineapple-, apple- and strawberry-mint in our growing beds outside of the Students’ Union.

Often fresh mint is preferred over dried, and is perfect for a summer tea drink. The leaves have a fresh, aromatic and sweet flavour, often with a cooling aftertaste. Mint is used for more than just tea, and can be found in jellies, syrups, soups, ice cream and so much more! In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.

Mint is also a nutritious herb containing fibre, Vitamin A, Iron, Manganese and Folate. Mint can also aid digestion, help with IBS, and some studies suggest mint could improve brain function.

Although most of do not eat large quantities of food, you can easily add mint to green salads, desserts, smoothies and even water. Peppermint tea is also a super easy way to incorporate mint into your diet.

We think mint is the perfect summer herb, and we loved the look of this refreshing ‘Cucumber Ginger Mint Agua Fresca’ by A Spicy Perspective.

 


 

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