According to an ancient myth, it was Demeter the goddess of the earth, who created the mint plant by punishing the disobedient nymph Minthe and turning her into what would later be one of the Western world’s most popular herbs. Our cool and sweet peppermint comes from a small farm at the foothills of Mount Minthi, not far from the fields where the plant gained its name in antiquity. The fragrant leaves of the plant are left whole, allowing you to revive the aromas right when needed, by rubbing them with your fingers just before use.
Apart from drinking alone or with thyme as our eat or drink set suggests, dried peppermint leaves can be used to give body and fragrance to many sweet or savory recipes, from biscuits to tomato sauces. Spice up your freshly squeezed lemon-orange juice by sprinkling a couple of dried peppermint leaves on top of it just before serving.
Net weight: 12 g/0.42 oz – BB: Oct. 2020
A great dish for that January cleanse you’ve been wanting to start.January 27, 2017
Use eggplants and oregano from Amorgos to make a vegetarian style moussaka.July 22, 2014
This Ancient Greek alternative to Middle Eastern sarmas.June 26, 2014
Your guests (even the ones who don’t love sardines) will highly appreciate this recipe made with Mount Taygetus oregano.April 21, 2014