Mint: simple ideas for Moroccan cooking

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Mint is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.

Mint (النعناع)

Mint is the symbol of Moroccan hospitality and the base of the mint tea served to guests.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Simple infusion: a small spoon in a cup of hot water with a few mint leaves and a little honey, or add it to the teapot.
Write down the recipe and amount you like so you can repeat the same taste.
Start with a small amount and try mint in one recipe before making it a habit.
At family gatherings, mint can be served with tea or a traditional breakfast.

Choose a product with a clear origin and a label showing ingredients, size and date.
A natural smell and colour are good signs; avoid anything that smells off or looks damp.
Keep mint in an airtight container away from light, heat and moisture.
Always use a clean, dry spoon.
Buy enough for a few weeks so it stays fresh and fragrant.

Mint is one of the products Moroccans have known for generations, with ways of using it passed down in families.
Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
Today the same traditional products come with clear labels and home delivery.
In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
Patch-test oils and skin products on a small area; avoid the eyes.
Store cool and dry, out of reach of children.
Moderation first; herbs do not replace a varied diet.

General, traditional information only; not medical advice.

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