There are quite a few types of mint, but only a few are suitable for culinary use.
Peppermint
Typically, the leaves of the plant are used to decorate dishes, since peppermint, which has a refreshing bitter taste, can spoil the dish.
Lemon balm
This type of mint is also known as lemon balm. Fresh greens will look harmonious in summer salads, while dried leaves are suitable for adding to vegetable, meat and fish salads in winter.
Alternatively, use lemon balm when preserving cucumbers – this way the preserves will not only smell nice, but also be strong.
Curly mint
Curly mint is incredibly aromatic, so it is added fresh to soups, especially when it comes to vegetable broths.
The dried plant can be used to impart a unique flavour to meat dishes, confectionery, baked goods and sauces.
In addition, this type of mint is perfect for enjoying a cup of aromatic tea.
