A large variety of mints, from the commonly grown spearmint to specialty mints such as peppermint and pineapple mint are available. Mint has a distinct flavor and provides an aromatic herb in the kitchen. Mint is a hardy perennial herb and grows well in both outdoor gardens and in pots. The preserved, dried leaves produce a stronger flavor and allow you to store the mint until you are ready to use it.
Mint makes a refreshing tea, whether you serve it hot or iced. Combine the dry mint leaves with black tea leaves for iced tea. Make hot tea with plain dried mint or combine the mint with a variety of dried herbs or tea leaves for a blend. Mint hot teas are aromatic, and the scent is as refreshing as the beverage.
Mint helps tame the strong flavor of lamb. Use dried mint in a sauce over roast lamb or add it to the broth of lamb stews. Lamb sauces consist of dried mint, vinegar and sugar combined and sometimes caramelized over low heat. Either baste the roast with the sauce, or serve it as a gravy on the side. Mint is also added to some sugar sauces and poured over ice cream and other deserts.
Dried mint works well in many soups. The heat from the broth brings out the fragrance of the mint and also helps release the flavor of the leaves. Mint is suitable in both poultry and red meat soups bases, or add it to vegetarian soups, such as tomato, to add further depth to the flavor. A sprinkling of dried mint on top of a thick soup supplies an aromatic garnish.
Mint is a common accompaniment on top of peas, either pureed or pea soups, in Germany, according to Hamilton University. Crush the leaves to a powder in a mortar and pestle to release their full fragrance and flavor before adding them to the peas. The powdered dry leaves also complement bean salads and soups.