Our very own Pudina or Mint probably has the distinction of being the ubiquitous herb in Afro Asian, European and Australian cuisine alike. The gaily green leaves which lend a sense of freshness, besides lending its unique smell and taste have made it a universal favourite.
If you follow certain thumb rules while using mint leaves, you can extract the best out of it. Did you know that cutting the leaves is a complete no-no for it can destroy its intrinsic goodness? You can crush the leaves with your fingers while garnishing juices, smoothies, salads and raithas to get the best effect. If you are planning to use the greens to flavour chutneys, gravies or curries make sure that you sauté the whole leaves before adding it to the main dish. If your recipe expects you to grind mint leaves along, remember that fresh leaves can alter the taste just heat the leaves on a tawa or in a pan so that it loses its moisture content and then grind the same.
Though many people add mint leaves to fried snacks like pakodas or sundried Pappads and Khakras, your discerning taste buds must have realized that the Pudina neither smells nor tastes as you expect it to. That is because; the herb loses its flavour when exposed to extreme heat. If you really care for mint then avoid using the leaves to flavour the mentioned dishes, instead you can eat them with Pudina chutney.
Sometimes we may end up buying more mint than we need. One of the best ways to preserve Pudina is to wrap the leaves in a newspaper and leave it in the refrigerator. Make sure that you discard the yellowed or blackened leaves for they can play spoilsport to your star dish.
Pudina leaves added to flavour your tea, lime water, rasams and even your water can not only tickle your tastebuds but can comfort your tummy too!