Persian Mint
Estimated Inventory, bunch : 0
This item was last sold on : 11/04/24
Description/Taste
Persian mint is an herb with dark green leaves that are long, thin, and oval-shaped with slightly pointed tips. The leaves measure around 4 to 8 centimeters long and are often covered in fine, velvety hairs that give them a soft texture. These leaves are attached to dark green stems that are about 15 to 25 centimeters long. They have a crispy and slightly fibrous texture that may be chewy when bitten into. Persian mint has a subtly minty aroma and flavor with a slight cooling aftertaste. It's most often eaten fresh but when fried, takes on a slightly nutty flavor.
Seasons/Availability
Persian mint may be found year-round, with a peak season in the spring and summer.
Current Facts
The botanical name for Persian mint is Mentha spicata var. crispa 'Persian Mint' and it is a member of the Lamiaceae family. The variety is a perennial herb grown for its aromatic fragrance and flavor. It is most commonly used in recipes where a milder flavored mint is desired. Persian mint is known by several names worldwide, including Iranian Mint, Nana, and Nanaa, and is an herb closely related to spearmint and peppermint. The variety acquired its Persian moniker due to its popularity in Persian cuisine and is frequently used in sabzi khordan, a traditional herb platter. This platter is often shared during lunch and dinner as a final touch to enhance dishes with added brightness and flavor complexity. In the modern day, Persian mint is a specialty variety commercially grown and planted in home gardens for use as a culinary ingredient. The plants are also utilized in gardens as a groundcover and are known for their ability to attract birds, bees, butterflies, and hummingbirds.
Nutritional Value
Persian mint is valued for its medicinal properties and has been used traditionally to treat many ailments. It has been used to stop bleeding, kill intestinal worms, stimulate appetite, and alleviate headaches. Persian mint may treat digestive issues like diarrhea and vomiting and may have the aromatic ability to cure bad breath and counteract the smell of garlic. Its cooling abilities can be used to reduce skin swelling. When consumed, it can potentially relax muscles and clear out mucus. Infusing Persian mint into tea or water can be used as a treatment for indigestion and cramps. Persian mint can be distilled into an essential oil used for calming therapeutic practices, aromatherapy, and massage oils.
Applications
Persian mint can be eaten fresh, dried, fried in oil, or infused into beverages. Its leaves can be used in grain bowls, salads, fruit cocktails, and sandwiches. It can be used to make jellies, syrups, candies, ice creams, and sorbets. Classic Persian dishes like the stew Khoresh Ghormeh Sabzi and the egg dish Kookoo Sabzi are made of mostly herbs, including Persian mint, parsley, dill weed, coriander, tarragon, sweet basil, radish, and shallots. Persian mint is used in Mast-o-Khiar, a cucumber and yogurt dip. Muddled leaves can be incorporated into cocktails, chai teas, lemonade, or mint and lime-infused water. Dried Persian mint can be used in sauces, stews, soups, and curries. The entire stem and leaves can be used as a garnish for drinks or desserts. Persian mint pairs well with asparagus, beans, baby carrots, cucumbers, eggplant, peas, potatoes, tomatoes, basil, cumin, dill, ginger, oregano, parsley, and thyme. Fresh Persian mint can be kept in a glass of water for up to 2 days.
Ethnic/Cultural Info
Sekanjabin is a sweet and sour syrup that dates back to ancient Persia. It combines vinegar, also known as Serkeh, and Angabin, or honey. The syrup is made with sugar, water, cucumber, and Persian mint. It is typically eaten during the long, hot summer days in Iran and served with lettuce to dip in the syrup. Persian mint is used in a dish called Kashke Bademjan, which combines eggplant with a dairy product called kashk. It is also included in Persian omelets called Kuku, in a fish and rice dish known as Sabzi Polow ba Mahi, and in traditional soups like Ash Reshteh. Persian herbs like mint are often soaked in water before serving and paired with walnuts, or gerdoo, and feta cheese, or panir.
Geography/History
Persian mint is a variation of spearmint, an herb native to Europe and Asia, including regions of Iran. It has been a valuable medicinal and culinary plant in Persian culture since the 8th century. It grows in temperate climates with moderate amounts of sun and well-drained soils. Persian mint is a cultivar of spearmint that does not grow in the wild but has been bred for hundreds of years and used in Iranian cuisine and herbal practices since at least the 18th century. It is produced commercially throughout Iran, the Middle East, and the Mediterranean, where it can be commonly found in supermarkets, produce bazaars, and home gardens.
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