It’s time to move mint beyond juleps and mojitos.
Because in the U.S., mint has struggled to land on the dinner table. We tend to associate it with sweets (after all, it does pair nicely with chocolate) and breath mints.
But elsewhere in the world, especially North Africa, the Middle East and Asia, mint is used to lend a crisp, almost peppery contrast to savory dishes, especially fatty ones (think lamb with mint sauce).
First, the basics.
You’ll find mint sold with the other herbs in the produce section, often in large bunches that you’ll never manage to entirely use. No worries — it’s cheap.
Most of the mint sold in American grocery stores is spearmint or peppermint, just two of the many varieties (that grow like weeds) available. It should have a mix of large and small leaves that are bright green and firm.