Name: Mint (Mentha viridis)
Origin: The Mediterranean region
Description: 20-40 cm high; its stem is four-edged, green, branching at the top. Leaves are elongated with rough edges, slightly hairy. Has red-white flowers. Contains essential oils, primarily menthol.
Culinary use: Leaves and yound shoots may be used both fresh and dried in fruit soups, fine desserts, fruit salads, drinks and cocktails.
Medicinal use: Has a refreshing, stimulating and invigorating, as well as stomach-settling effect.
Cultivating and harvesting: Can be planted in both sunny and shady spots. Spreads rapidly by underground stems. It is best to harvest mint leaves just before flowers appear, as the essential oil content of the plant is highest at this time. Dried leaves will retain their aroma for a considerable period in tightly sealed containers.