Fresh Mint (1 lb)

Vibrant, cool-breathed spearmint with a clean, sweet menthol that bartenders and pastry chefs reach for constantly. This is the mint your mojito has been waiting for — bright green, fragrant within seconds of picking, and sturdy enough to hold color even after hours on ice. Wholesale pricing. No minimum. Available by the pound or by the case.

🍹 Cocktail Pairings & Bar Uses

• Mojito: Muddle 8–10 leaves with lime juice and sugar — the essential base
• Mint Julep: Bruise gently (don't tear) and use as both infusion and garnish; serve in a frosted silver cup
• Southside: Gin, lime, sugar, mint — the drink that made the Prohibition era tolerable
• Mint simple syrup: 1 cup sugar, 1 cup water, 1 bunch mint — steep 20 min, strain; use in everything
• Sparkling garnish: Slap the sprig against your palm before garnishing to release aromatics for the nose
• Non-alcoholic: Mint lemonade, agua fresca, and sparkling mocktails

🍽 Culinary Uses

• Lamb: Classic mint sauce or mint-yogurt marinade — mint and lamb is one of the great pairings
• Middle Eastern cooking: Tabbouleh, fattoush, mint labneh, kofte stuffing
• Tzatziki & raitas: Mint brightens yogurt-based sauces instantly
• Desserts: Mint chocolate, panna cotta, semifreddo, and fruit salads
• Southeast Asian: Vietnamese summer rolls, Thai larb, fresh rice paper wraps
• Chimichurri variation: Swap half the parsley for mint with lamb chops

✂️ Garnish Techniques

• Full sprig: Use the top 3–4 inches; strip lower leaves for a clean stem
• Chiffonade: Stack leaves, roll tight, slice fine — beautiful over desserts, salads, grain bowls
• Bruise, don't tear: Slap the sprig to wake up the oils without browning the leaf
• Freeze in ice: Embed mint sprigs in ice cubes for garnished drinks that keep looking good
• Micro mint: Baby mint leaves make stunning fine-dining plate garnishes

📦 Storage & Handling

• Short-term (3–5 days): Wrap in damp paper towels, store in a zip bag in the coldest part of the fridge
• Extended (7–10 days): Treat like flowers — trim stems and stand upright in a glass of water, cover loosely, refrigerate
• Freezing: Blanch 10 seconds, ice bath, pat dry, freeze flat on a sheet — use in cooked applications
• Drying: Hang upside down in a warm, dry spot for 1–2 weeks; excellent for tea blends
• Chef tip: Order your weekly mint all at once — the cost savings at wholesale pricing outweigh any freshness loss if stored correctly