Mint as an Herb.

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One of the sweetest and smallest banana varieties, the baby banana is also known as the Finger Banana, Ladyfinger Banana, Nino Banana, Murapo, and Orito. Just about 3 inches (7.5 cm) long, when ripe, it has a thick, bright yellow peel and pale, creamy, dense flesh.The baby banana is native to Colombia, where it grows on a tree-size plant in bunches of “hands” that may each contain ten to 12 “fingers,” or bananas. The bananas are harvested and shipped while still green
Baby banana plants are a member of the world’s largest herbaceous plant bearing edible fruits, botanically known as Musa acuminate. The Baby banana is also known as the mini banana. It is trademarked by the global banana brand, Chiquita. Baby bananas were developed and marketed specifically as a snack banana for the children’s consumer market. They are heavily promoted for their thin easy-to-peel peel and their unique sweetness for their size.
Nutritional Value
Baby bananas contain little to no fat and are low in calories. They are high in vitamin B6 and contain the amino acid tryptophan which helps the human body produce mood boosting serotonin. Baby bananas are high in fiber and potassium. They also posses a fair amount of phosphorous, magnesium, selenium, copper, zinc, iron and calcium. They contain vitamins A, B1, B2, C, E, K, Niacin and Pantothenic Acid.
Applications
Baby bananas are a quintessential fresh eating banana and can be used as a dessert banana as well. Their sweetness lends to many recipes in various applications. Baby bananas can be a principle ingredient in smoothies, baby food, pudding, cakes, muffins, bread, cookies, ice cream and tarts.
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Baby Bananas

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The numerous varieties of mint each have their own distinct flavor and appearance, with spearmint being the most famous. Its aroma of menthol and fresh aromatic flavor is found in many different foodstuffs, including chewing gum and chocolate. The refreshing coolness of mint is down to the menthol. The menthol content differs substantially between the different varieties and may also be mixed in with other flavors, depending on the plant. For example, curly mint tastes a bit like caraway, pineapple mint tastes like the yellow fruit and orange mint has a delicious bergamot flavor.
Mint has long added its bright flavor and scent to drinks and dishes, especially in Balkan and Middle Eastern cuisines. The fresh or dried leaves are used as an ingredient, while the essential oil is extracted as a flavoring and scent. The young leaves are continuously harvested from spring through fall, but mint can also be grown indoors and so is available year-round. Mint is used in a variety of delicious baked treats, savory sauces, and drinks, from hot mint tea to cool mint juleps and mojitos.
What Is Mint?
Mint is an aromatic herb produced by various species of the mint plant (Mentha). Native to the eastern Mediterranean, mint gets its name from a mythic nymph named Minthe (Mintho). Jealous Persephone turned her into a lowly mint plant after she had an affair with Pluto, the god of the underworld. The mint plant is common and a favorite of many gardeners, so it’s easy to grow your own. As an herb, it is gluten-free and suitable for vegan, vegetarian, and paleo diets.
Varieties
Spearmint and curly mint are the varieties most often grown to use as an herb in cooking and beverages. Peppermint is a little too strong to use fresh for most culinary purposes. Instead, it is grown and processed into peppermint oil, which is then used as a flavoring, and it can be further refined into a menthol.

You can find other varieties of mint that have interesting flavors and aromas. Apple mint has an apple scent; orange mint has a citrus flavor; chocolate mint has a bit of chocolate taste.
Mint. Bunch of Fresh green organic mint leaf on wooden table closeup. Selective focus.
Mint sauce
mint tea
Cucumber and Mint Prosecco Cocktail
Close-Up Of Fried Rice With Chicken Meat And Mint Leaves In Bowl

Taste
Mint tastes sweet and produces a lingering cool effect on the tongue. Peppermint has a stronger flavor with more menthol taste. The fresh leaves have the most flavor and scent, with those much reduced in dried mint leaves.
Cooking
Fresh mint leaves are usually cut in ribbons (chiffonade) and added to recipes. A stalk with a few tender leaves is placed in a hot or cold beverage and may be crushed (muddled) to release more flavor. Dried mint leaves can be added to a sauce or stew as it simmers. Mint extract is used to give mint flavor baked goods or confections, or to flavor hot chocolate.

Mint informational graphic

The Spruce / Lindsay Kreighbaum
Recipes
Mint traditionally complements lamb and poultry. It is widely used in Middle Eastern and Greek dishes, including salads, side dishes, and sauces. Fresh mint is a favorite for herbal tea.
Lamb burgers with mint
Fresh mint tea
Mint sauce for lamb
Uses
In the home, mint has long been used as an aromatic. As a strewing herb, it was scattered around the house as a deodorizer. Today, it is commonly used in sachets and potpourris. Some soap makers add small amounts of dried mint to their soaps, while peppermint oil is sometimes used in aromatherapy to improve alertness.1
How to Make Your Own Dried Mint
You can dry fresh mint, whether from your garden or bought in bunches at a farmers market. Simply cut long sprigs of mint, tie them into bundles, and hang them upside down. Once dry, remove the leaves and store them in a glass jar or sealed plastic bag. This allows you to enjoy your mint year-round.
Storage
Store fresh mint in the refrigerator or place the stems in a container of water and cover the leaves with loosely with a plastic bag. Dried mint should be stored in a cool, dark place in a sealed jar.

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