Mint

            The mint family of herbs is a large one. There are more than twenty different species of mint and hundreds of related species. Apple mint, Indian mint, Bowles mint, horsemint, bergamot mint, pineapple mint, Corsican mint (which is used for making crème de menthe liqueur), even catnip (see Catnip), are a few of the many minty variations that can grow in your garden or lend aroma to your lemonade and tea. Mint is often mixed with various herbal teas to give added flavor. Peppermint tea stands on its own, with superb flavor and healthful qualities that work wonders on an upset stomach, promote digestion, and are soothing during times of colds and flu. Spearmint and peppermint are the two most widely used types of this herb (see Peppermint; Spearmint)

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MINT BASMATI RICE WITH LEMONGRASS

1 cup basmati rice

2 cups water or broth

2 tablespoons olive oil

1 stalk lemongrass, very finely chopped (use innermost, bottom section)

2 cloves garlic, finely chopped

1 tablespoon fresh grated ginger

2 tablespoons mint, chopped

1.      Bring water to a boil in a small saucepan. Add rice, reduce heat so that rice is simmering and cook, covered, for 20 minutes or until all the water has been absorbed. Meanwhile, sauté all other ingredients, except mint, in olive oil. When rice is done, add sautéed mixture. Sprinkle with fresh mint and serve.

2.      Serves two.