Herb
Mint
نعنع
Also called spearmint, fresh mint, nana
What it is
A cool green herb. In tabbouleh and tzatziki it is structure, not a garnish afterthought.
Origin
Mediterranean and West Asia.
Flavour
Cool, sweet, a little peppery.
How to use it
Chop at the end, or bruise into yoghurt. Dried mint is a different, useful Turkish note.
Storage
Stems in water, or fridge wrapped.
Can you recognise Mint?
Ingredient challengeQuestions about Mint
From this ingredient's notes in the catalogue — not a chatbot.
What is Mint?
A cool green herb. In tabbouleh and tzatziki it is structure, not a garnish afterthought.
How do I use Mint?
Chop at the end, or bruise into yoghurt. Dried mint is a different, useful Turkish note.
How do I store Mint?
Stems in water, or fridge wrapped.
What does it taste like?
Cool, sweet, a little peppery.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Recipes using it
Tabbouleh
تبولة
A parsley salad with a little bulgur — not a wheat salad with a parsley garnish.
50 minEasyNo chilli
Fattoush
فتوش
A bread salad — fried pita, vegetables, sumac, and a sour dressing that should stain your fingers.
28 minEasyNo chilli
Kibbeh
كبة
Bulgur and lamb, pounded or pulsed — fried torpedoes, a tray bake, or raw if you trust the butcher.
1 hr 40 minA bit of work🌶️
Tzatziki
τζατζίκι
Strained yoghurt, cucumber, garlic — thick enough to stand, not a watery dip from a tub.
50 minVery easyNo chilli
Gemista
γεμιστά
Tomatoes and peppers stuffed with herbed rice — oven vegetables that taste of summer if the produce does.
1 hr 40 minMediumNo chilli