Fresh mint does more than just add flavor

TEL AVIV, Israel -- Mint julep. Mint mouthwash. Mint chewing gum. After-dinner mint chocolates.

While they are all so different, what they have in common is one of our favorite flavors and scents -- mint, subtly fragrant, with its appealing light taste that finds its way into a vast array of dishes, drinks, confections, medicines and toiletries.

There's something about mint that also makes it the quintessential herb for summer. Refreshing, stimulating and cooling, mint's bright green leaves add unique flavor and color to more than just lemonade and garnishes.

In the Near East, where it originated, you'll often find leaves of spearmint (Mentha spicata) in vegetable salads, cold soups or tea. In India, Asia and throughout the Far East, they are a frequent addition to curries, chutneys, spring rolls, salads and stir-fries.

While peppermint (M. piperita) is far more limited in the kitchen (except for the occasional recipe requiring the extract), it makes a fine relaxing tea that aids digestion, relieves stomach spasms and nausea.

You can find both fresh spearmint and peppermint almost everywhere. But there are many other types of mint that you'd be more likely to find at a plant nursery -- for example, pineapple mint (M. suaveolens), also known as apple mint, with a gentle taste of green apple, or lemon mint (M. piperita citrata), a great complement to grilled fish.

Perennials, mint plants are easy to grow, and are best grown in a pot because they spread like weeds. They should be planted in moist fertile soil, and should be cut back frequently to encourage growth.

Back in the kitchen, use fresh mint to enhance the flavors of carrots, peas and fruit salads. Sprinkle it on grilled fish or transform it into mint butter, sorbet or jelly to serve along with lamb or pork. You'll be amazed how it turns plain lemonade, iced or hot tea, and many a cocktail into a new and exciting "Beverage Experience."

For a Middle Eastern touch, add fresh mint to individual and mixed vegetable salads, use it in rice and tabbouleh, and with everything lamb. For Indian-style fare, mix it with cumin, cardamom and cloves in vegetable and meat dishes; combine it with minced green chilies in fresh chutneys, and use it to bring out the best in a cooling cucumber, yoghurt and mint raita.

For Far Eastern flair, tuck it into spring rolls, blend it with the flavors of ginger, shrimp and mango, or use it to garnish a luscious tapioca and coconut-milk dessert.

Whatever you choose to do with fresh mint, you might be interested to know that you're adding more than flavor. The various kinds of mint also provide some vitamins, minerals and even dietary fiber.

Middle Eastern Vegetable Salad

4 medium-ripe but firm tomatoes, diced

1 large hothouse cucumber or 3 medium cucumbers, peeled and diced

1 small green bell pepper, cored, seeded and diced (optional)

1 small sweet or red onion, finely chopped

4 small radishes, diced

1-2 tablespoons finely chopped fresh mint (or 1-1½ teaspoons dried)

2 tablespoons finely chopped Italian parsley

¼ cup olive oil

1 clove garlic, minced or pressed

3 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

Combine the tomatoes, cucumber, green pepper, onion, radishes, fresh mint and parsley together in a large salad bowl. (If using dried mint add it to the dressing).

Whisk together the olive oil, garlic and lemon juice in a small bowl. Add dried mint if using. Season with salt and pepper to taste and pour over the salad. Toss gently. Best served immediately, or the salad gets soggy.

Serves six to eight.

Cook's note: Throughout the Middle East, chefs and housewives pride themselves on cutting the vegetables in the tiniest and most uniform cubes. The salad may be varied by the addition of chopped romaine lettuce and/or black olives.