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There are many different species of mint, but the one used most widely in Western cooking is spearmint, native to the Mediterranean and widely cultivated in the UK. These beautiful fresh mint leaves go wherever a meal needs a little lift.
They can be chopped into mint sauce or jelly - the ultimate accompaniment to roast lamb. Beautiful hidden in a big green salad, amazing in middle eastern style wraps, fantastic shredded over the top of fruit salad too.
Approximately 20g per pack
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