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Fine Cooking Issue 59
Photo: Scott Phillips
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It seems like mint is everywhere at this time of year. If you don’t have some growing in your yard, chances are you know someone who does because once it’s planted in an uncontained area, it’s practically impossible to get rid of it. Fortunately for us, it also happens to be pretty tasty. Mint comes in several varieties—such as peppermint, pineapple mint, and chocolate mint—but spearmint is the quintessential culinary mint. When you see “mint” at the supermarket, it’s usually spearmint. It has a powerful, cooling, slightly sweet flavor that’s great in both sweet and savory foods. Get to know spearmint better by trying the Spearmint Syrup or Mojito recipes.

How to store: If you don’t have mint growing nearby and can’t pick it as you need it, store your mint like a bouquet of flowers, with the ends in a cup of water. Cover loosely with a plastic bag and refrigerate.


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