Mint

Parts used in cooking

Leaves labelled for culinary use.

How to use in cooking

Gently break the leaves just before use to release their aroma. Give them space in a blend: strong spices can easily overwhelm them. Follow a linked recipe’s quantities and timing; otherwise follow the labelled food product’s instructions. Strain the infusion before drinking.

Flavour pairings

Raspberry · Apple · Lemon

These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.

How to store

Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.

Before using a plant

Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.

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