Menthe. Garten Munze.

No. 854. - Mint is a hardy perennial aromatic plant, producing, by distillation, a highly odoriferous and pungent essential oil. It is generally cultivated in gardens, but grows naturally near brooks and in rich, moist soil. It is used in making sauces for flavoring, for medicinal purposes, for flavoring drinks, and by confectioners. The common or plain leaved variety is the best for general use. The Spear-Mint is inferior for culinary purposes, but is prettier for garnishing, on account of the curled foliage.

Culture

No. 855. - It is propagated best by a division of the roots, which readily establish themselves wherever planted. In cultivating from seed, sow under glass and transplant them when the leaves are formed.

Mint Sauce, American Style

No. 856. - Pick one handful of green Mint leaves, wash them clean, dry them on a napkin and cut them fine. Put half a pint of good wine vinegar and half a pint of water in a bowl, and sweeten it to taste with light brown sugar. Then add the Mint and a little salt and pepper and mix the whole well together. Let it stand for fifteen minutes before using. This sauce is much used in this country and is greatly esteemed with roasted spring lamb.

Mint Sauce, French Style

No. 857. - Prepare it the same as in the American style, using warm lamb or beef gravy instead of water.