Dried Mint should have a good green colour with a strong flavour. Store in a sealed container, away from sunlight and the Mint will not lose these strong properties.
When you walk into a kitchen and Mint is being used in a recipe, the aroma is welcoming and just symbolises hospitality itself. It is especially delicious sprinkled through Halloumi Cheese. Homemade Mint sauce is the best. Simply add a teaspoon of hot water to some dried mint, vinegar and some sugar. Perfect with roast lamb. Sprinkle onto peas and new potatoes, together with a knob of butter. Stir into cooked couscous with olive oil, lemon juice, salt and pepper. Sprinkle Mint onto green salads. Add to yoghurt with diced cucumber for a refreshing raita dip.