Whether to perk up salads or as a sauce for your chops, the spearmint provides more than just a breath of fresh air.
References in old writings, including early medieval list of plants, prove that mint leaves have been universally esteemed for centuries, both for its medicinal and culinary values. In the old days, before the advent of smelling salts, mint was used as a restorative.
Among the many species of mint, the most available are the spearmint and the peppermint. Although both are used widely, the spearmint is more widely used for culinary purposes, while the peppermint is used for healing and medicinal purposes.
A simple spearmint infusion, made by steeping the dried herb in boiling water for several minutes and strained, is believed to allay nausea and help ease colic pain.
Spearmint leaves delightfully enhance the flavour of many meat and vegetable dishes. A  sprinkle of chopped mint leaves added to pot roasts, meat stir-fries and pasta help bring out the sweetness of the meat and enhance the flavour of pasta sauces.
Finely chopped leaves (fresh or dried) mixed with minced lamb meat and fried make flavourful meatballs, which can be added to pasta or eaten with rice. For a cool refreshing change from your creamy chicken and tomato soups, flavour your soup with chopped mint leaves to make creamy mint soup.
Crushed mint leaves and stems boiled with water, sugar and lemon juice can be made into mint sauce, which are popularly eaten with lamb. Blend several sprigs of mint leaves with some plain yoghurt, and the result is a delightfully refreshing drink to cool you down. On top of that, fresh sprigs of mint leaves (or finely chopped) make wonderful garnishes for cold desserts, salads and fruit platters.
Always look for lively, bright green-colored leaves when buying fresh mint. The leaves should be crisp and even colored; with no signs of wilting and without dry, brown areas. Stay away from slimy-looking dark spots and mould on the leaves.
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