Mint is a versatile herb found in cuisines all over the world. Here’s how to use it to flavour savoury and sweet dishes and refreshments
The taste of a dessert I ate in Istanbul, Turkey, stayed vivid in my memory for years afterwards: it was made with chocolate, sour cherries and a tiny, intensely flavoured leaf that was familiar but at the same time puzzling. I asked the waiter about it, and he said it was mint.
I did not get the Latin name of this variety, nor did I buy a plant when I had the chance (it was available in all the produce markets we visited), so I do not know what type of mint it was – all I know is that it was the best I had tasted.
You would not know by shopping in Hong Kong’s supermarkets, but there are hundreds of types of mint, and not all of them are created equal.
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