If there is a symbol for spring and summer in the kitchen, it’s peppermint. An aromatic variety of mint, fresher and softer, grown the world round.
Dried peppermint is used in recipes from the Middle East and Europe to flavour vegetables and meats lightly.
It goes with fresh vegetables like peas, broad beans, artichokes, cucumber, asparagus. It makes the flavour of your pulse dishes lighter, and it is ideal for adding to lemon and chocolate.
Try it in your salads, with tossed green beans. Or prepare a courgette carpaccio or any vegetable with Carmencita mint leaves, a good olive oil and crunchy sea salt.
Bring the flavour of your stews, creams and other soups -hot or cold- to life by adding a pinch of peppermint leaves before serving them.
It is indispensable for dishes like couscous, Greek tzatziki or oriental-style mince.
Impressive with melon, mango, and also in teas, lemonades and ice creams.
And don’t forget that it is also delicious in refreshing cocktails, soaking the dried leaves in water and chilling them with ice!
