About 

Mint is native to southern Europe and is one of the most popular herbs used globally. Mint is broadly categorized as either peppermint or spearmint with dried mint being predominantly spearmint. Dried mint is intense in flavour and has a refreshing sweet taste. The concentrated flavour of dried mint is often preferred to fresh mint in dishes like Greek Keftedes (meatballs), stuffed vine leaves etc. Dried mint imparts a great taste to Labna Tzatziki and other dips.

Uses & Ideas 

Add dried mint to fresh breadcrumbs or panko before crumbing flattened lamb cutlets or chicken breast pieces.
 
Add to ground meats to make Greek Keftedes (meatballs), or kofta.

Make homemade mint sauce by combining dried mint with sugar dissolved in simmered cider or malt vinegar. Stored sealed it will last for months.

Add mint to dressings/vinaigrettes for use with salad leaves, vegetable salads or sliced tomatoes.

Dried mint goes well with peas, beans, potatoes, zucchini, lamb, shellfish, tomatoes and cucumber.

Add mint and cumin to yoghurt, mix and garnish with sumac and virgin oil - serve with grissini and vegetable crudites or as a side to grilled meats.
  
Mix 1 tbsp mint into 500g shelled edamame or baby peas with 1 tbsp olive oil. Either use whole or blend to make mushy peas. Use as a side with grilled meats or fish.