Mint and me, a long love story ...

How do we grow it? 

Very easily ! 

This aromatic herb is one of the easiest to grow! It is therefore the happiness of novice gardeners! The ideal, as it is very invasive, is to plant it in a pot. Choose a pot of natural material (low plastic!) And big enough if you want enough for your personal consumption.

You can buy mint from the nursery in Dubai (next to Spinneys in Al Safa 2 or near Aswaaq in Umm Suqeim 3, among others, but small flat, you will have no guarantee that it will not has not been treated with chemicals before ... Another solution is to buy it in an organic supermarket or Sustainable City (we sometimes find, depending on supplies, Union Coop or Carrefour). 

Once in possession of your mint plant, repot it with organic potting soil (mixture of organic soil, Shalimar for example), organic compost and perlite) quantity, you can have it delivered by Localrootsuae (see on Facebook or Instagram) or order from

Then you just need to fertilize the soil with compost (I got vermicompost at Localrootsuae), water enough and your mint will grow easily. Do not hesitate to trim it from time to time.

What can you cook or prepare with mint?   

But so many things!   

You can use it for example to flavor fish, meat, vinaigrettes; to make dips sauces such as tatziki or Dhania chatni Indien or tabbouleh and spring rolls; to concoct homemade mint syrup (recipe below) and to give an original touch to your desserts, especially those with chocolate.

This delicious flavor is also used in cocktails (everyone thinks of Mojito or Lemon Mint), but also as an infusion * or simply to decorate a simple still water (with a little lemon, it's great!) .

Mint syrup recipe : 

Boil 80 cl of water and pour into a dish (ideally that can close) where are mint leaves (about 100g), which have been previously rinsed and roughly minced. Let cool and infuse for 6 to 10 hours (put the brew in the refrigerator when it is cooled). Then, it is necessary to filter the infusion, to heat it and to add there 450g of sugar and the juice of half a lemon. Bring the mixture to a boil and boil for 8-10 minutes. When it is cold, you can pour it into a glass bottle and keep it for about a month in the refrigerator. (syrup recipe from La Petite épicerie du fait-maison d’Estérelle Payani)    

Recipe for Feta, Zucchini and Mint Muffins 

Preheat the oven to 200 ° C. Wash and grate the 400g zucchini. Wash and chop the mint leaves (- + 20). Cut the feta (150g) into pieces. Beat 2 eggs with 300 cl of milk. Season with salt and pepper. Stir in 360g of flour (to which 1 tablespoon of baking soda or baking powder has been added). Squeeze the zucchini to extract the water and add them and the feta cheese. Check the seasoning well. Put the dough in a muffin pan and bake for 20-30 minutes depending on the oven ... The best is to monitor.



And for health, what does it say?   Only good things! (except in the Mojito obviously, that must be consumed reasonably)   Mint is a source of iron, vitamin K and manganese.  It has multiple therapeutic virtues, for example, to calm the nauseas, to stimulate the memory, to fight against the bad breath, to relieve the pain, ...  

* Infusion of mint leaves

Researchers have noticed that when the peppermint leaf is consumed as an infusion, 75% of its phenolic compounds are found in the herbal tea8. The infusions of mint leaves would therefore retain a good deal of their antioxidant capacity. Be careful however to consume one hour before or after the meal to allow optimal absorption of iron. (Health Passport)   

Now mint at your fingertips, always fresh and organic!   

Quick tip: mint leaves can be frozen without any problem. 

Feel free to share on the blog, Instagram or Facebook page, your ideas, recipes, and other tips with mint.     

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