The Q&A Archives: Egyptian Mint

Question: For years I've been buying mint sauce in the stores the compliment the taste of pork, lamb, etc. I would like to grow and make my own mint sauce from recipes that I've collected. However, most of commercially produced mint sauce states that it is made from "Egyptian Mint Leaves". I've searched your site and am unable to find seeds and or seedlings or such. What is Egyptian Mint and do you carry this or is there an alternative?

Answer: Although you might want to verify with the manufacturer, I believe the Egyptian Mint Leaves simply means the mint was grown in Egypt and is therefore probably a variety that is not winter hardy. There are many varieties of mint available and the most distinctive are usually propagated by cutting or division. You might experiment with several varieties and see which one tastes the best to you. Since mint tends to lose its flavor when dried or cooked, I would suggest using one of the more pungent types (peppermint or possibly spearmint) for processing into either bottled or freshly eaten sauces, marinades and the like. Bon appetit!

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