Native mint

Native Mint (Prostanthera incisa) is a dense shrub that grows up to 1.5m high. It has an overpowering mint flavour and aroma – just brushing past one of these shrubs is enough to release its scent and oil. Our native mint is grown on small organic plantations in northern NSW.

In general, like other spices, much of the flavour disappears during long cooking. It's preferable to add a spice towards the end of cooking (last 15 minutes). If native mint is cooked too long it will take on a slightly bitter eucalyptus flavour.

HOW TO USE
Native mint is a strong robust mint with aromatic and cooling qualities. It has a peppery after-taste as well as a smooth but woody eucalyptus afternote whilst the strong aroma has a 'wet forest' and eucalypt sort of character. The flavour of native mint is quite strong and should be used sparingly. It goes well with pork, lamb, veal and vegetarian dishes. When used in uncooked dishes the notable flavour of the leaf will enhance over time. It loses some flavour in baking but is well suited in microwaved dishes or as a liquid infusion.

COOKING IDEAS
• Native mint is fine on its own in cooking but also works well with ginger and lemon myrtle.
• Flavour marinades, salad dressings, mustards and chutneys where mint is called for.
• Add to sauces, savoury dressings, apple jellies and ice cream.
• Sprinkle a little on meat before light pan-frying.
• Add to pasta dough or to sauces.
• Add 3/4 teaspoon to your favourite bread recipe.
• Mix it with cream cheese and a little crème fraiche or sour cream and use as a spread or dip.
• Allow to infuse in fresh boiled water for 3 to 5 minutes to make a soothing peppermint tea that may also help relieve period pain.

STORAGE
Store in an airtight container in a cool dark place to preserve aroma and flavour.

SOURCES
Recipe cards from Kurrajong Native Foods sample packs, recipe cards from OzTukka five spice pack
http://www.bushtuckerstore.org
http://www.oztukka.com.au