AD'A MINT!

ADMONISH - MINT

Is there a soul that has not pleaded with destiny to be merciful? Who has not longed for the grace of good fortune before a business interview, during a second date, late night, or early morning? Perhaps destiny is more within our grasp than we realize in a form that gives us breath to exercise our freedom of speech, adorns our holy days, perfumes our first kiss, crowns our cocktails, and soothes our coughs. It has invaded every culture old and new and remains at the center of cuisines from Peru to Paris to Mae Ping. Mint is the proctor of our fate. Why has this most uncommon herb and therapeutic giant of the garden been reduced to a common garnish?

ENDOW - MINT

Anyone new to the world of gardening, whose green thumb may be in need of a little encouragement, should plant mint. In rich moist soil, not only will mint grow well, it will thrive. Tender young stalks, which average 4-6 inches flower during a three week period in April, the ideal size and just in time for mint julep season in Kentucky. Mint is grown most prominently in the American Midwest and Northwest, however it is also produced in China, India, and South America, where different species of both white and black mint thrive. Although North America produces the most mint oil, it is the lower yielding white mint oil, from oversees which is considered superior. The most distinct relatives of mint are basil, marjoram, oregano, rosemary, savory, and thyme, all of which are members of the Labiatae family. But it is the genus Mentha on which we focus. These herbs are characterized by protruding lip-like petals on the flower. The genus Mentha on which we focus, contains isolated cells on the surface of the leaf a nd stem which exude volatile menthol oils through very fine hairs (McGee 143-144). The restorative properties of the peppermint and spearmint plant specifically, have fascinated herbalists and repelled insects for thousands of years.

OINT - MINT

The menthol oil in mint contains cooling and warming effects and has long been valued as a digestive aid, antispasmodic, and decongestant. Believed to cure stomachaches, nausea, and breathing ailments, mint was highly regarded by ancient Chinese herbalists. In addition to being used as a medicinal remedy for the stomach, it was believed to restore energy to the lungs and liver (Ferry-Swaison 21). Likewise, ancient Japanese nobility once attached bouquets of mint to their kimonos, breathing the aromatic herb was believed to invigorate the body. Mint has also played a significant role in spiritual ceremonies. The ancient Greeks used mint in their bath and Aroma Therapy massage oil. Hebrew temple floors were once strewn with mint. In Mexico, mint is believed to have sheltered the holy family during their flight to Egypt. Biblical references which mint was used as a form of currency are evidence that the herb was once a major commodity in the Middle East (Grieve 533). Arabs are especially enamoured of the mint as it is used in the cooling yogurt and cucumber raitas, in fragrant tabbouleh salads, and with fruit. Mint is best known for its use in tea, which is the national drink of Morocco. In India, mint is commonly used in dried and ground meat dishes or to make chutneys. Initially mint was served with lamb because it rendered the "albuminous fibres" of the immature meat more digestible (Grieve 536). The warming effect of mint is celebrated for clearing congested head colds. In Vietnamese and Thai cuisine the cool effect of mint is used to sooth the effect of a hot chili peppers and fiery sambals. Amazingly mint suits any cuisine. Perhaps the ease with which the herb is grown and the refreshing quality it imparts to the tongue make the most obvious place for mint on the edge of a plate, as an adornment.

ENROLL-MINT

Bergamot Mint is a relative of peppermint but has a wide range of citrus flavors. Because of its prominent lavender, floral aroma, it is commonly used in soaps, colognes, and perfumes. The leaves are small and slightly purple around the edges.

Pennyroyal has tufts of small purple flowers and a strong peppermint flavor. It is used as a fragrant ground covering in gardens. In very large quantities it can be poisonous.

Peppermint is a hybrid between spearmint and water mint that was developed in the 1600s. The oval, pointed leaves have serrated edges and because of its high menthol content, is the most potent of the mint crowd. The cool sensation it imparts makes peppermint a popular ingredient with pharmaceutical and cosmetic companies. Peppermint is so strong in fact, it should not be given to infants or young children.

Peruvian mint of Andean mint, also known as wakatay comes from Cuzco, the Peruvian mint city. This black mint is used to flavor many of the regions seasonal dishes including a holiday roast of mint stuffed guinea pig, milk stews with mashed beans or potatoes, and quinoa based soups.

Spearmint is perhaps the oldest of the mint species. The long, pointed leaves with serrated edges have a distinct herbal flavor which make it more suitable for culinary applications. Its volatile oil, carvone, is less potent than menthol and as a result is better suited for young children.

White Peppermint is extensively cultivated. Leaves are serrated. Oil yield is lower but quality is higher.

Black Peppermint is less cultivated. Leaves are tinged with purple. Oil yield is higher but quality is lower.

Mint is the king of hybrids. The result is an abundance of mint varieties including; apple mint, chocolate mint, ginger mint, basil mint, and pineapple mint. These diverse and subtle flavor differences add complex herbal notes to recipes without overwhelming the dish with antiseptic strength.

FIG-MINT

When you walk by mint growing wild, remember it was once a beautiful nymph named Menthe. Her fortunes changed when Pluto fell in love with her. So jealous was Pluto's wife Proserpine, that in a bout of rage, she turned Menthe into a lowly weed. Not able to change her fate, Pluto endowed Menthe with an appealing perfume to ease her woes.

Mint Julep Syrup

For the syrup:

1 cup water

1/2 cup sugar

1/2 cup firmly packed

mint leaves

For the mint julep syrup, bring the water sugar, and mint to a boil. Reduce the heat and maintain a simmer for 15 minutes. Remove from the heat, keeping covered, and set aside to cool completely, about 11/2 hours. Strain through a fine mesh sieve.

To serve a mint julep, full a 16-ounce martini shaker with crushed ice, add 2 tablespoons of mint julep syrup and a shot of bourbon, and stir to combine. Add crushed ice as needed and garnish with mint.