Mint's good for everything, from juleps to indigestion

I was at an outdoor party on Saturday, and as I swatted moquitoes away from my legs, a friend told me that if you put mint in a drink (and then drink it, of course) it acts as a natural insect repellent.

“It’s on the Internet, look it up,†she said.

Well, I did and I didn’t find anything about mint in drinks as an anti-mosquito tonic. But it is apparently effective as a topical ointment. And as I looked, I was reminded of the many health benefits of mint. It is famously good for indigestion. It can help soothe a headache (if you put some drops of peppermint oil on your forehead; it’s also super-energizing).  One Web site promises that the scent of peppermint acts as a natural mouse repellent; moisten some cotton balls with peppermint oil and leave them in strategic locations around your house.

This also seemed an especially appropriate time to write about mint, since this weekend is the Kentucky Derby, the annual American celebration of fast horses and mint juleps. Also, as we begin to spend more time gardening, this is a good time to “heel in†a mint plant. Choose a shady moist location and you’ll soon find yourself abundantly supplied.

There are several types of mint, and you might find yourself at the plant nursery wondering which to buy. Peppermint is a good choice. It’s versatile and tasty, and it is, in fact, an ingredient in some all-natural insect repellents. Spearmint is also a good choice; its flavor is a little milder than that of its more peppery cousin.

It’s pretty easy to figure out ways to incorporate mint into your meals. Dunk some fresh leaves into any cold or hot beverage (as with all edible herbs in your garden, you’ll want to keep your mint chemical-free) or tear some leaves up and sprinkle them on salads, hummus or in dips (such as the one below).

Eating or drinking too much mint can be toxic, athough it’s hard to imagine how you could stuff all that much mint into your body, unless you’re completely addicted to minty mojitos (in which case, the mint might be the least of your health concerns).

You can also benefit from topical applications of mint. Many health-food stores sell the oil. You can also try to make your own, according to the ehow.com Web site. The best “base†is what’s called carrier oil, but you can also use a neutral-flavored vegetable oil, the site instructs. Fill an 8-ounce jar with crushed leaves. Heat the oil in a saucepan to 160 degrees. Pour it over the leaves and leave the jar in a spot away from sunlight for a month. Strain out the leaves and store in a sealed bottle.

The recipe for this week is not for mint juleps. Sorry, but even I can not pretend that any beverage whose main ingredient is bourbon is a health tonic. But in these recent hot days, there are few things as refreshing as yogurt cucumber dip (known as raita in Indian cuisine). This one is from “How To Cook Everything†by Mark Bittman.

Cucumber-yogurt dip with mint

Adapted from Mark Bittman

Makes about two cups

1/2 English seedless cucumber; coarse salt and freshly ground pepper to taste; 1 cup plain Greek yogurt;           2 teaspoons minced shallot; 1 tablespoon olive oil; 3 tablespoons chopped fresh mint leaves

Dice the cucumber and combine the ingredients. Serve with warm pita bread or as a side dish to heavily spiced foods such as Indian or Mexican.

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