Mint (Menta)

The Herb
The name mint has its origins in the word mentha, and Classical Greek mythology offers a lively explanation of this herb's origins: legend suggests that the lovely nymph Minte, after attracting the attentions of Ade, was transformed into a plant by a jealous Persephone.

In the Kitchen
There is no lack of fresh mint in traditional Italian kitchens. Unlike Middle Eastern cuisine, Italian recipes call for fresh, rather than dry, mint. Mint leaves add a refreshing touch to summer drinks and confections, but their magic is not confined to desserts. In Italy, mint graces a host of main courses. Mint's fresh flavor is best when the leaves are left uncooked, so raw mint leaves are often added to sautéed vegetables, grilled fish, and roasted poultry and lamb dishes towards the end of the cooking process.

Tips

Fresh mint leaves freshen breath and do wonders to stimulate the appetite.

Healing Properties

Mint's health benefits were well-known to the ancients. All mint varieties contain menthol, a compound which facilitates digestion and has antiseptic properties. The Chinese used mint to combat spasms and to calm upset stomachs. The modern world certainly hasn't abandoned such ancient wisdom; in fact, many still swear by mint infusions to cure hiccups and to alleviate migraine pains. Too much menthol, however, has an adverse affect on the nervous system, and can even be fatal.

Superstition

Hippocrates firmly stood by the notion that mint was bestowed with powerful aphrodisiac powers.