Herb
Mint
نعنع
Also called spearmint, fresh mint, nana
A cool green herb, usually spearmint in savoury kitchens. In tabbouleh, fattoush and tzatziki it is structure, not a sprig on the rim of a glass. Dried mint is a different, useful Turkish note.
Origin
Mediterranean and West Asian gardens, now a global weed of a herb. Nana in Arabic cooking is the same cool leaf chopped through salads and yoghurt.
Flavour
Cool, sweet and a little peppery. Spearmint is the savoury default; peppermint is more menthol and can taste of toothpaste in a salad. Dried mint is hay-like and concentrated.
How to use it
Chop at the last minute so it does not blacken, and add more than you think for tabbouleh — it should read as a green, not a garnish. Bruise into yoghurt with cucumber and garlic for cacık or raita. Dried mint goes into a tomato sauce or lamb braise, crumbled between the palms. Do not stew fresh mint for long. If the bunch is peppermint, use less. A handful in peas still works if you add it at the end.
Storage
Stems in water on the bench for a day or two, or fridge wrapped in a slightly damp cloth. It blackens if sealed wet. Freeze chopped mint in oil or water.
Recipes using it
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