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There are hundreds of species of mint, widespread in Europe, Asia and Africa; the most widespread species are small rhizomatous perennials, with very aromatic leaves, used in herbal medicine and in the kitchen.
Since ancient times man has appreciated the therapeutic properties of mint, which was used as a tonic, digestive, antiseptic and digestive. Today these properties are used in herbal medicine, but also in medicine, where mint is used in particular as an antiseptic and soothing for sore throat.

Mint: In the kitchen

Mint is used in the kitchen in various ways; it is certainly well known as an ingredient in sweets, such as creams, ice creams and candies; the fresh taste of mint is also used to produce liqueurs and cocktails.
It is also used to flavor hot drinks, such as tea; sweet mint is also produced with mint.
Less common is the use of mint to prepare hot sauces; instead it is widely used as an aromatic herb in cooking.
Mint goes best with very tasty meats, such as lamb or kid.
Also very suitable for flavoring vegetables, traditionally used with aubergines; it is also used in salads, or to season cold pasta or rice dishes, in summer.


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