Spearmint is the variety of mint used most often in cooking. The Romans introduced spearmint to the English, who use it both as a summer herb flavor for fresh garden vegetables, and to make the well-known mint jelly or mint sauce which traditionally accompanies roast lamb or mutton dishes. In India, many chutneys begin with the grinding of coconut and mint. Usually mint accompanies only duck or lamb in the meat department, but goes well with most vegetables, beans and lentils. It adds just the right refreshing touch to fruit and fruit salads.
Cuisine: Middle East & Eastern Mediterranean