Heather Rockwood is a food science junior and Mustang Daily food columnist.
Girl Scout Cookie season ended not too long ago, and many of us are just now finishing the last of our Thin Mints that really didn’t help us keep too thin at all.
This reality may lead some to believe a gloomy sadness looms in the cloudy skies of April, but be consoled; there is no need to fret. The many showers notorious for April (and the precursor of the lovely May flowers) are signs spring has come and the heartthrob herb — mint — is coming into peak season.
Many people enjoy the flavor of mint in desserts such as Girl Scout cookies, mint chocolate ice cream, grasshopper pie or even those nice little candy squares restaurants offer after you are too stuffed to even purchase a dessert. Yes, many of us love mint in our sweets, but this herb is more versatile than to restrict it just to the dessert bar, and it has more benefits than masking that pungent garlic smell after dinner.
One of the most well known health benefits of mint is its ability to help soothe the digestive tract and settle upset stomachs by initiating more enzymes that aid in the process of digestion. I guess the major food chains did their homework and the mint at the end of the meal isn’t just for masking breath, but is a kind gesture to the average American who tends to overeat when going out.
The tannins present in mint leaves also aid masking bad odors as well as preventing odor-causing oral bacteria from taking residence in the cavities of the mouth. The cool, cleansing and refreshing feeling present after consuming mint is the result of the volatile oil, menthol, found in mint plants.
The early Romans were convinced the consumption of mint would improve their intelligence. Recently, a study performed by the University of Cincinnati concluded that the ancient Romans were onto something. The study determined that the aroma of mint helped improve concentration levels. One company, hearing about the results of this study, went so far as to piping small amounts through their air systems in order to give workers an extra boost of concentration in hopes of increased productivity.
Maybe this week (the beginning of the long sets of midterms) you might try a little mint tea to help you concentrate while studying. If you plan on taking this advice to heart, here is a quick tip in making fresh mint tea. Use very hot water, but don’t let it boil. The hot temperature releases the flavor and aroma into the water, but boiling temperatures can cause quality loss as well as a loss of some of the important nutrients.
When purchasing mint, look for bright green leaves that are not wilted. After taking the mint home, place the stems in fresh water and cover the leaves loosely with a plastic bag to ensure the best quality for a longer period of time. If you switch the water every two to three days, the mint should last approximately one week.
The capabilities of mint encompass a wide spread of everyday realms including the cooking realm, curing realm, cleaning realm and even as far as the control of pests realm — mint being a proven safe mouse deterrent. It is clear mint is on the move to making our lives much more multifarious than we ever thought they could be. It’s no wonder for centuries mint has been called “yerba buena,” the good herb.
HINT:
Vanilla: Chocolate
White: _____
Surf: Turf
_____: Steak
Mint Basil Pesto
Ingredients
1 c. fresh basil leaves
¾ c. fresh mint leaves
¼ c. toasted nuts (choose your favorite, but typically pine and almond come together nicely in this recipe)
1 clove garlic
1 Tbs. grated lemon zest (be sure your peels are washed and preferably organic)
1 Tbs. freshly squeezed lemon juice
2 Tbs. parmesan cheese
¼ c. olive oil
Salt and pepper to taste
Preparation
Place all ingredients in a food processor or blender and pulse until smooth and to the desired consistency. Use as a dip, spread on sandwiches, place on meats and seafood or use in pasta. Enjoy!
**For a richer flavor with more depth, try toasting your nuts for 2 to 4 minutes until golden brown and they produce an aroma.