Mint is commonly used in European and Middle eastern cooking. In Greek myth Minthe was a nymph who had an affair with the Greek god Hades. When his wife found out she trampled her. Then Hades turned Minthe into a plant.
Mint is one of the first herbs that I became aware of as a child. My mother grew it in her garden, and still does today alongside a wider selection of herbs including parsley, chives, thyme, rosemary and sage. She used it to make mint sauce to go with roast lamb – simply finely chopping a handful of mint with a pinch of sugar and then adding enough vinegar to create a sauce.
Chop just before using so that it does not discolour or lose its flavour. Add to hot dishes at the end of cooking to ensure it retains its fresh taste.
Add a tablespoon or two of chopped mint to steamed new potatoes with a good stick of butter or to peas with a drizzle of olive oil
Beyond cinnamon and parsley 