Mentha/Mint, from Greek "μίνθα" - mintha

Kingdom: Plantae

Family: Lamiaceae

Genus: Mentha

Info.: Mint is a refreshing herb which has been used both for culinary and medicinal purposes. It's name derives from the nymph Menthe who was turned into a plant by the goddess Persephone when she found out that Pluto was in love with her.

Fun fact: Mint is a vermin deterrent; it's disliked by mice and rats.

Food ideas:


Mint Sauce: is used in a variety of cuisines including Middle Eastern, British and American.


Ingredients: Handful of fresh Mint, 1/2 a cup of Vinegar and a tbsp. of Sugar.
   
Method: Wash the mint under running water and remove the leaves from the stem. Mix the three
ingredients in a blender and serve with roasted Lamb.
   
Troubleshoot: If the blender isn't working you'd just need to add a bit more Vinegar. Whilst if the vinegar is too empowering for your liking, just add a bit more sugar.

Hobz biz-zejt: Meaning 'Bread with Oil' in English, is a traditional Maltese snack, which is both tasty and filling for a lunch break.


Ingredients: Traditional Maltese bread (Sour dough bread), Kunserva (concentrated Tomato paste), Tuna (canned), Mint leaves, Fresh Olive oil and Rock Salt.


Method: Cut two slices of bread or divide the Ftira in two. Spread the concentrated Tomato paste on both sides of the bread. Place the Tuna on top and place the washed Mint leaves. Add a pinch of Rock Salt and some freshly ground Pepper corns and drizzle with Olive oil. Enjoy!