Mint is one of those herbs that retains much of it's flavour in the drying process. Dried is a convenient way (for those of us who don't have it growing in the garden) to have that fresh, minty flavour to hand.
Mint has myriad uses including minting baby new potatoes (1 teaspoon in the pan with your pots as they cook), making a delicious mint sauce (see below), a refreshing tea, a delicious dips with garlic and yoghurt, and in desserts and chocolate.
Mint Sauce 4 Tablespoons of dried mint leaves 4 Tablespoons granulated sugar 1/2 Cup White wine vinegar
Add vinegar to a pan, bring to a light simmer, add leaves and sugar and stir until the sugar is dissolved. Remove from the heat and allow the mint to infuse for 5-10 minutes.
Any remainder from your meal can be stored in an airtight bottle for weeks.
Use If you have a recipe calling for fresh and you are using dried we'd suggest using one third the amount. A table spoon of fresh chopped would become one teaspoon of our dried mint.
Ingredients Dried Spearmint. Produce of the Egypt, hand packed in Devon, UK.
Allergy Advice Cannot guarantee free of allergens
Storage Keep until flavour or aroma diminishes; up to 2 years in the right conditions (cool, dark, away from strong flavours/odours and in an airtight container).
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