Mint

Mint is a vibrant herb known for its bright, cooling flavour that brings a fresh contrast to rich and smoky BBQ dishes. Its flavour is both sweet and slightly peppery, with a refreshing menthol note that can lift heavier meats like lamb or balance charred vegetables. When used fresh, mint adds a lively burst of green freshness that complements the earthiness of fire-cooked food. However, it is delicate and loses much of its character if exposed to prolonged heat. Adding mint towards the end of cooking or as a fresh garnish preserves its crispness and aromatic qualities. In BBQ contexts, mint pairs exceptionally well with grilled lamb, often combined with garlic and lemon to create classic marinades or sauces. It also works beautifully with charred peas, broad beans, and summer vegetables, where its cooling effect offsets smoky, caramelised flavours. When using mint in rubs or marinades, finely chop the leaves to release their essential oils, but avoid bruising them too much to prevent bitterness. For a smoky twist, try infusing mint into a yoghurt-based sauce or chutney served alongside grilled meats. When buying mint, look for vibrant, unblemished leaves with a strong aroma. Avoid bunches with wilted or yellowing leaves as these indicate age and reduced flavour. Fresh mint should be stored wrapped loosely in a damp paper towel inside a plastic bag in the fridge, where it can keep for up to a week. Alternatively, mint can be frozen in ice cube trays with water or oil to preserve its flavour for longer periods. Avoid drying fresh mint for BBQ use as it loses much of its brightness and becomes more herbaceous and muted.