Mint 21 Download !NEW!

[Maya Malbon]

<div>Mentha (also known as mint, from Greek μίνθα míntha,[2] Linear B mi-ta[3]) is a genus of plants in the family Lamiaceae (mint family).[4] The exact distinction between species is unclear; it is estimated that 13 to 24 species exist.[5][1] Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known.</div><div></div><div></div><div></div><div></div><div></div><div>mint 21 download</div><div></div><div>Download File: https://t.co/PwD3q21zR4 </div><div></div><div></div><div>More than 3,000 names have been published in the genus Mentha, at ranks from species to forms, the majority of which are regarded as synonyms or illegitimate names. The taxonomy of the genus is made difficult because many species hybridize readily, or are themselves derived from possibly ancient hybridization events. Seeds from hybrids give rise to variable offspring, which may spread through vegetative propagation. The variability has led to what has been described as "paroxysms of species and subspecific taxa"; for example, one taxonomist published 434 new mint taxa for central Europe alone between 1911 and 1916.[12] Recent sources recognize between 18[12] and 24[1] species.[13]</div><div></div><div></div><div>The mint genus has a large grouping of recognized hybrids. Those accepted by Plants of the World Online are listed below.[1] Parent species are taken from Tucker & Naczi (2007).[12] Synonyms, along with cultivars and varieties where available, are included within the specific nothospecies.</div><div></div><div></div><div>All mints thrive near pools of water, lakes, rivers, and cool moist spots in partial shade.[25] In general, mints tolerate a wide range of conditions, and can also be grown in full sun. Mint grows all year round.[26]</div><div></div><div></div><div>They are fast-growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use. Some mint species are more invasive than others. Even with the less invasive mints, care should be taken when mixing any mint with any other plants, lest the mint take over. To control mints in an open environment, they should be planted in deep, bottomless containers sunk in the ground, or planted above ground in tubs and barrels.[25]</div><div></div><div></div><div>Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.[28]</div><div></div><div></div><div>The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used in lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Mint (pudina) is a staple in Indian cuisine, used for flavouring curries and other dishes.</div><div></div><div></div><div></div><div></div><div></div><div></div><div>Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Tea in Arab countries is popularly drunk this way. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.</div><div></div><div></div><div>Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is L-carvone.</div><div></div><div></div><div>Mints are used as food plants by the larvae of some Lepidoptera species, including buff ermine moths. It is also eaten by beetles such as Chrysolina coerulans (blue mint beetle)[29][30] and Mint leaf beetle.[31]</div><div></div><div></div><div>The ancient Greeks rubbed mint on their arms, believing it would make them stronger.[32] Mint was originally used as a medicinal herb to treat stomach ache and chest pains.[33] There are several uses in traditional medicine[34] and preliminary research for possible use in treating irritable bowel syndrome.[33]</div><div></div><div></div><div>Although it is used in many consumer products, mint may cause allergic reactions in some people, inducing symptoms such as abdominal cramps, diarrhea, headaches, heartburn, tingling or numbing around the mouth, anaphylaxis or contact dermatitis.[33][36]</div><div></div><div></div><div>Known in Greek mythology as the herb of hospitality,[38] one of mint's first known uses in Europe was as a room deodorizer.[39] The herb was strewn across floors to cover the smell of the hard-packed soil. Stepping on the mint helped to spread its scent through the room. Today, it is more commonly used for aromatherapy through the use of essential oils.</div><div></div><div></div><div>The word "mint" descends from the Latin word mentha or menta,[40] which is rooted in the Greek words μίνθα mintha, μίνθη minthē or μίντη mintē meaning "spearmint".[2] The plant was personified in Greek mythology as Minthe, a nymph who was beloved by Hades and was transformed into a mint plant by either Persephone or Demeter. This, in turn, ultimately derived from a proto-Indo-European root that is also the origin of the Sanskrit -mantha, mathana (premna serratifolia).</div><div></div><div></div><div>I remember making these brownies for a Christmas party years ago. When I was a single lady without a food blog because food blogs were (are?) nerdy and weird. Along with my chocolate covered pretzels (one of the first recipes published on my blog!), these classic mint chocolate brownies disappeared. Shocking.</div><div></div><div></div><div>Thanks for sharing a great recipe! My husband requested a chocolate mint dessert for his birthday and I remembered making this one several years ago when you first published it. This time I followed the recipe except I used a few drops of peppermint oil (leftover from candy making) in place of the extract. I also added a half tsp of espresso powder to the brownie batter.</div><div></div><div></div><div>One of my favorite summertime memories was having Mint Chip Ice Cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I suppose.</div><div></div><div></div><div>Jessica: There are a lot of different types of mint, and I used the variety shown in the post, which is the most commonly available here. Some are stronger than others, and this one is pretty fragrant.</div><div></div><div></div><div>Have you ever tried to use Lemon Balm, Melissa officinalis?</div><div></div><div>It is my favorite mint variety, the lemony taste is not as pronounced as it may seem reading the name, and it has a nice strong mint flavour without the bitterness some other mint varieties have.</div><div></div><div></div><div>Lore: I love Jacques, although last time I went in, he tried to strangle me, which I think (or hope) is his way of showing affection. And yes, his mint chocolates are excellent. So are the Zagora ones from La Maison du Chocolat, too.</div><div></div><div></div><div>I just love this recipe, where I live we have wild mint growing in the mountains, its a litlle different because its a dry climate mint which grows at 1000 mtrs., but its very fragant. Saludos from Argentina, Marlis</div><div></div><div></div><div>Gina: One of the previous commenters noted what variety of mint it is, which I bought from my local market. If you want to be sure, print out one of the photos in the post (or from my Flickr page and take it to your local agricultural extension and they can assist you in identifying a similar variety in your area.</div><div></div><div></div><div>I love a good mint chip ice cream. They have something here in Bulgaria, but it tastes horrible. I ordered it with something completely different in mind and what I received was frozen toothpaste. Yuck! I have had my KA freezer bowl freezing for sometime now and I thing this recipe will help bring it back to action.</div><div></div><div></div><div>Coincidentally, I made mint chocolate chip cream last weekend using the recipes for fresh mint ice cream and stratella from The Perfect Scoop . It was incredible. My wife adores mint chocolate chip ice cream, so with mint overwhelming the garden, I thought it might be nice to indulge her. But I was blown away! I never liked chocolate mint ice before. Far to medicinal tasting. But this was subtle and refreshing. Congratulations.</div><div></div><div></div><div>I have sooo much mint in my garden, and a son who loves mint ice cream with chocolate chips. I agree, that the freshest and purest ingredients always are reflected in the final outcome of a recipe. Fresh mint is the only option here with it subtle color and real flavor. It sounds wonderful!</div><div></div><div></div><div>Anna: I made some two days ago with chocolate mint from my garden, the taste was awesome, and the colour was a lovely green too, no artificial colouring needed.</div><div></div><div>I have some Apple mint at the allotment that I intend to try on the next batch, although the leaves on that are a variegated green and yellow, so I am not expecting such a strong colour.</div><div></div><div></div><div>David, I bookmarked this recipe when I saw this post and made it a few days ago. Even though I messed up melting the chocolate so it was kind of a blob, I was able to crumble it into the ice cream and mix everything together. May I just say, yum. Absolutely no need for mint extract or God forbid, green food coloring. I used mint I grow outside my door and got a very faint greenish hue. The flavor is just amazing. Gotta get your ice cream book. My cousin has it and loves it. Thank you for sharing.</div><div></div><div></div><div>This 100% vegan lip balm conditions and soothes parched lips while providing a hint of sweet mint flavor. Butter up on the go for instant moisture and shine, or at bedtime for a nourishing overnight mask.</div><div></div><div></div><div></div><div></div><div> DIY Mint Sugar Scrub PRINT PREP TIME 5 mins TOTAL TIME 5 mins This Homemade Mint Sugar Scrub is the perfect DIY gift idea! Inexpensive and easy to make! Author: Liz Fourez INGREDIENTS cup coconut oil 1 - 2 cups sugar 1 tablespoon peppermint extract 1 drop green food coloring INSTRUCTIONS Place coconut oil in a bowl and microwave on HIGH 15-25 seconds until softened. Start by adding 1 cups sugar to the oil, along with the peppermint extract and green food coloring. Mix until ingredients are well combined and food coloring is evenly distributed. If mixture is too wet, add another cup sugar until scrub is to desired consistency. Spoon scrub into air-tight containers (such as a mason jar) and decorate with twine or ribbon. 3.2.1255</div><div></div><div> df19127ead</div>