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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.
Specialty Produce
1929 Hancock Street San Diego CA 92110
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(619) 295-3172 [email protected]
Persian Mint From Coleman Family Farms In Carpinteria, CA. …..Persian mint leaves are oval-shaped, long, and thin, measuring about 4 to 8 centimeters. They are covered with fine, velvety hairs, giving them a soft texture. The stems, dark green and slightly fibrous, grow 15 to 25 centimeters long. Persian mint is known for its subtle aroma, a lightly minty flavor with a cooling aftertaste. Though often eaten fresh, frying the herb can create a nutty flavor, enhancing its versatility in culinary applications.
Coleman Family Farms
Persian Mint from Coleman Family Farms. …..Persian mint is versatile and can enhance dishes like Mast-o-Khiar, a cucumber and yogurt dip. Muddled leaves work well in cocktails, chai teas, lemonade, or mint and lime-infused water. Dried Persian mint complements sauces, stews, soups, and curries. Its fresh stems can garnish drinks or desserts. Persian mint pairs beautifully with ingredients like asparagus, beans, cucumbers, eggplant, tomatoes, dill, basil, and ginger. Fresh Persian mint stays crisp in a glass of water for up to 2 days.
Coleman Family Farms
Carpenteria, CA
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+18054317324 [email protected]
Persian mint, botanically named Mentha spicata var. crispa 'Persian Mint,' belongs to the Lamiaceae family and is a perennial herb. Known by other names like Iranian Mint and Nanaa, it is closely related to spearmint and peppermint. This variety's "Persian" label highlights its strong ties to Persian cuisine, often featured in sabzi khordan, a traditional herb platter. Beyond its culinary use, its fragrant plants attract pollinators like bees and butterflies in gardens.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Persian Mint from Coleman Family Farms……Persian mint, a cultivated variety of spearmint, has been bred for centuries and holds an important place in Persian culture, particularly in cuisine and herbal practices since at least the 18th century. Unlike many other mints, it does not grow in the wild. It flourishes in temperate climates with moderate sunlight and well-drained soils and is a prominent feature in markets, bazaars, and gardens across Iran, the Middle East, and the Mediterranean.
Coleman Family Farms
Persian Mint from Coleman Family Farms……Sekanjabin syrup, a centuries-old Persian concoction, blends vinegar, honey, sugar, water, cucumber, and Persian mint. It is cherished during hot summer days in Iran, often enjoyed by dipping lettuce in the syrup. Persian mint also features in dishes like Kashke Bademjan, Kuku omelets, Sabzi Polow ba Mahi, and hearty soups like Ash Reshteh, showcasing its versatility in classic Persian cuisine.
Coleman Family Farms
Persian Mint from Coleman Family Farms. …..Persian Mint has dark green, long, thin, oval-shaped leaves, measuring about 4 to 8 centimeters, with slightly pointed tips. Often covered in fine, velvety hairs, these leaves have a soft texture and grow on dark green stems around 15 to 25 centimeters long. Fresh Persian mint offers a subtle minty aroma with a cooling aftertaste, but frying the leaves imparts a slightly nutty flavor for added versatility in culinary uses.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
"Persian Mint" from Coleman Family Farm. …..Persian Mint: Persian mint is incredibly versatile, complementing ingredients like asparagus, beans, cucumbers, eggplant, and potatoes. It enhances cocktails, teas, and water infusions when muddled, while dried mint enriches stews, soups, and sauces. It shines in Persian staples like Mast-o-Khiar and Khoresh Ghormeh Sabzi. Fresh mint lasts up to 2 days in water and serves as a delightful garnish for desserts or drinks.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Persian Mint from Coleman Family Farms…..Persian Mint is officially known as Mentha spicata var. crispa 'Persian Mint' and belongs to the Lamiaceae family. This aromatic perennial herb is praised for its mild flavor, making it ideal for recipes requiring a subtler mint taste. Commonly called Iranian Mint or Nana, it plays a central role in Persian cuisine, especially in sabzi khordan, a traditional herb platter used to enhance meals with brightness and complexity. The herb also attracts pollinators like bees and hummingbirds.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Persian Mint from Coleman Family Farms…..Persian Mint is a cultivar of spearmint, specifically bred over centuries for Iranian culinary and herbal uses. Unlike wild spearmint, Persian Mint requires temperate climates, moderate sunlight, and well-drained soils. Its usage in Persian cuisine became notable by the 18th century, and today it is grown commercially across Iran, the Middle East, and the Mediterranean, available at supermarkets, bazaars, and home gardens.
Coleman Family Farms
Persian Mint from Coleman Family Farms…..Sekanjabin is an ancient Persian sweet and sour syrup made with vinegar, honey, sugar, water, cucumber, and Persian mint. It is served with lettuce and enjoyed especially during Iran's hot summer days. Persian mint also flavors dishes like Kashke Bademjan with eggplant and kashk, Kuku omelets, Sabzi Polow ba Mahi, and Ash Reshteh soup. Often paired with walnuts and feta cheese, Persian herbs are sometimes soaked in water before serving.