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Mint Spearmint  Mentha Spicata by Debs Cook

History

The History of mint dates back to at least 1,000 BC when the ancient Egyptians used it as part of their funerary process. Most of the plants used and cultivated today originated in the Mediterranean.  The name itself comes from the Latin menta or menth, the Greek minthe or minthos and the Germanic version minta.

The ancient Romans used mint to adorn themselves and their tables, and the use of mint by the Egyptians has also been well documented.

The Romans believed that the consumption of mint would increase the intelligence The smell of mint in their houses was also a symbol of hospitality.

In medieval times mint was used to cure mouth sores, dog bites, and insect stings, it helped to whiten teeth and prevented the milk from curdling.

Folklore

In greek myth, Minthe was the name of a beautiful water nymph who was pursued by Pluto, god of the underworld.  When his wife Persephone found out about the dalliance she turned Minthe into a plant that would be trodden underfoot.  Having been caught in the act, Pluto could do nothing but accept his wife's vengeance.  But he did turn Minthe into the herb mint that when trod on would release a beautiful fragrance.  The ancient Romans used mint to adorn themselves and their tables, and the use of mint by the Egyptians has also been well documented.

The Roman, Pliny the Elder, advised scholars to wear a crown of mint to aid concentration, but he also warned lovers that it was contrary to procreation.  The Greeks, however believed the opposite - their soldiers were warned to avoid mint during a war as it was feared that increased love-making would diminish their courage.  Mint is said to bring luck and helps to increase your money prospects if a few leaves are rubbed into the purse.  Mint has been used to cleanse and protect the home from disease and negativity and is also a traditional folk cure for a headache; the cure was achieved by rubbing a few mint leaves on the forehead.

Description 

Growing

Mint will grow in most soils types and situations so long as the soil is not too dry or too cold.  It prefers a slightly acid soil and grows well in heavy clay soils and can also be grown as a container plant, so long as you keep it well watered, don't allow it to dry out and repot it occasionally!

Most mints have fairly aggressive spreading roots and, unless you have the space to let them roam, they need to be restrained by some means such as planting them in containers that are buried in the soil.

Preserving

Harvest mints in the morning after the dew is gone to capture the highest amount of essential oils.  Mint can be preserved by hanging it in bundles upside down to dry.  Once dry, store in amber glass jars in a cool dark place.  You can chop the leaves finely and make mint ice cubes or use it to make mint jelly for use with lamb dishes.  Dry or freeze individual leaves or infuse with vinegar or oil to make salad dressings in the winter months.

General Use

Try growing mint near roses to deter aphids.  You can also scatter mint leaves or mint oil in cupboards and near the point of entry to deter ants.  Personally I've found the oil to work better than the leaves and peppermint works far better than spearmint .

Add 5 tablespoons of peppermint leaves to ½ litre of water and ½ litre cider vinegar to make a wonderfully aromatic hair rinse that is beneficial for greasy hair.

Mint makes a wonderful cleansing and soothing face pack that is excellent for greasy skin types.   Add 2 tablespoons of finely chopped mint and 2 tablespoons of fine oatmeal to 2 tablespoons of yogurt.  Mix all the ingredients together, apply to the face and leave it on for 10 minutes, then rinse off with warm water and pat the skin dry.  Store any remaining face pack in the fridge and use within one week.

Mint leaves can make a wonderful addition to pot-pourri and herbal bath bags.  For a homemade pot-pourri that will deter moths, combine 25g dried powdered orris root and 8 drops each of essential oils of lavender and peppermint.  Add 50g each dried orange bergamot mint, dried spearmint, dried peppermint, plus 1 cup each dried thyme and rosemary and lavender flowers.  Stir gently; trying not to crush leaves.  Store the 'minty' pot pourri in a covered jar.  To use, shake the jar gently, then open.  This mixture makes an excellent moth repellant and is good for use in sachets to hang in the wardrobe or add to drawers.

Culinary Use

Mint is loved and used around the world.  Traditionally in England, mint is the quintessential partner to roast lamb.  You can add mint to iced tea or other beverages, and ice cream, see my recipe below.  You can add the fresh leaves to potatoes, new peas, and fruit salads.

Mint is a common flavouring in Middle Eastern and Indian cooking where it is used in salads, teas, chutneys, relishes and sauces.  Mint has a distinctive, refreshing flavour that is particularly pleasant in summer drinks, soups and salads.  Since mint's distinctive flavour tends to dominate other ingredients, the best variety for savoury cooking is the more subtle spearmint while the more strongly flavoured peppermint is better used in desserts and teas.

Medicinal Use

Mint oil (usually peppermint) can be used externally for massage to help ease muscular pain.  Spearmint can relieve heavy colds when drops of the essential oil are inhaled or sprinkled on a handkerchief.  Both spearmint and peppermint can be used when diluted in a carrier oil in massages for the relief of migraine, facial neuralgia and rheumatic and muscular aches, especially in winter.  Please note that mint oil can sometimes cause an allergic reaction in some users, so use with caution and avoid prolonged intake and inhalation of the oil. Never use mint oil on babies.

Recipe - Mint and Chocolate Ice Cream

I make this ice cream by hand, it's a labourious process but the end results are more than worth it.   Quantities 360ml Full Cream Milk 3 tbsp Freshly Chopped Peppermint Leaves 150g Mint Chocolates (broken into small pieces) 480ml Whipping Cream 6 large Free Range Egg Yolks 100g Castor Sugar

Method

• Place the chocolate mints into a clean plastic food bag and put into a clean tea towel, then using a rolling pin bash the chocolate until it is the size of chocolate chips.
  
• Chop the mint finely and place the milk and mint in a medium saucepan, bring to simmering point then remove from heat, cover and leave for 30 minutes.
  
• Mix the cream into the milk mixture and set aside.
  
• Place the egg yolks and sugar in a large bowl and whisk for 3 minutes.
  
• Gradually beat in the milk mixture into the egg mixture then transfer back to the saucepan and cook over a medium-low heat, stirring constantly, until the custard thickens. Do not boil.
  
• Strain the custard into a clean bowl, cover with cling film and allow to cool.
  
• When cold, transfer to an ice cream maker and freeze churn for 30 minutes or according to the manufacturer's instructions. Alternatively, turn the mixture into a rigid container that is suitable for putting in the freezer and freeze. Remove the ice cream from the freezer every 20 minutes or so and beat well with a wooden spoon to break up any ice particles. Repeat this process until the ice cream is thick and holds its shape.
  
• Now fold in your chocolate pieces then transfer to a rigid freezer proof container and place in the freezer. Remove from the freezer 5 minutes before serving. Scoop into balls and serve decorated with a few mint leaves if you prefer.

Note: If you can get the variety of mint Mentha Piperita 'Chocolate' chocolate peppermint this adds a delightful twist to this ice cream, but standard peppermint is fine. If you don't like chocolate then you can omit it and make plain mint ice cream and add a few drops of green food colouring, you could also try experimenting with other 'flavours' of mint.

© Debs Cook

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