Choose leaves that are green, without blemishes, yellowing or wilting, and strong stems.

Fresh: keep in a plastic bag in the refrigerator.

Frozen: place chopped herbs in an ice-cube tray and cover with water.

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Mint can be used almost anywhere. It is perfect in stuffing for eggplant, tomatoes, zucchini or peppers.

It goes well with peas, cucumber and lettuce.

Add a few mint leaves to a salad of mild lettuce or fruit to add a nice fresh flavour.

The English and the Arabs fight for first place as the world's largest consumers of mint. While the English use it to make sauces and jellies to accompany roast leg of lamb, the Arabs like to drink a glass of hot, sweet mint tea to quench their thirst at any time of the day.

In the Middle East and in Africa, mint flavours tea, salads, grilled dishes, yogurt, legumes and cheese pastries.

In the Caribbean, mint is paired with rum and desserts; it also marries well with chocolate and raspberry.

In India mint is added to chutneys and very spicy dishes to balance the flavours.