Mint is one of the world’s most popular herbs, often because it’s easily available and cheap to buy (more so than saffron!) Sold in over 30 varieties (peppermint is used for sweet dishes, and spearmint more for savoury), the name is from Minthe (a Greek nymph who transformed into the fragrant herb).
Use vegan butters with no palm oil. Keep recipes away from pets, due to toxic ingredients (some types of mint are very toxic).
Mint is good for meals, desserts and drinks. In years gone by, people would rub it on tables or scatter on floors to welcome visitors, and it’s been found in Egyptian tombs 1000 years BC. Even today, the best welcome in the Middle East to be offered a cup of mint tea (Minimalist Baker).
To make mint last longer, store it in water (or a damp paper towel) in the fridge. Dried mint should be stored in an airtight container in a cool dark place. This is a herb that can get out of control, if not confined to a pot. If you garden with animal friends, learn how to make your garden safe for pets.
Peapod Soup (The Veg Space) is made with the pods of shelled peas, so you don’t throw them away. This soup also freezes beautifully (use old margarine tubs) and retains its bright colour.
Vegan Mint Choc Chip Ice Cream (Crowded Kitchen) offers an easy plant-based version of everyone’s favourite ice-cream flavour. This requires no churning and the colour is all-natural.
Vegan Chocolate Mint Slice (Addicted to Dates) is an easy to make ‘millionaire’s shortbread’ with a gluten-free chocolate crust topped with creamy mint ganache and chocolate.
Peppermint White Russian (Crowded Kitchen) is a lovely cocktail made with peppermint, coconut milk, coffee liqueur and a candy cane rim.