Mint is the aromatic plant of the genus Mentha, used in infusions, to flavor liqueurs, sweets, and syrups, and as a culinary herb. Its leaves are used to flavor sauces and salads, in cooking vegetables, and to season meat dishes. Dried mint lasts up to two years. The leaves of peppermint produce a very pungent oil used mainly in making sweets, liqueurs, and jellies. Lemon bergamot is a Mediterranean species that also produces an essential oil used mainly in marinades and drinks.
Japanese mint is the species from which menthol is extracted.
In a small bowl, pour vinegar over mint. Mint sauce is the traditional accompaniment to roast leg of lamb in England. Immediately sweeten with sugar. Infuse for 3 minutes, strain, drink very hot.