Each title in this series gives advice on growing and cooking with an important culinary herb and features 25 recipes. Mint is an ancient culinary herb which has been gathered from the wild or cultivated since neolithic times. Its sweet aroma and taste complement a wide range of ingredients, and it is extremely versatile - flavouring sweet and savoury dishes. Unlike many culinary herbs, it is equally good used dry or fresh. Mint is very easy to grow and makes an ideal container herb. This book is packed with information about growing and cooking with mint, and features 25 recipes - from Lebanese tabbouleh and mint soup, to Vietnamese spicy marinated beef kebabs and Spanish meatballs in spicy tomato sauce.
