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In Greek cooking, mint is used in everything from cheese dishes to tomato-based sauces, meats, and rice dishes. Keftedes, Moussaka and Tsatsiki are just few of the examples. Mint is easy to grow, producing an abundance of tasty leaves year round.
How To Grow
Sow thinly and cover with fine compost. Firm gently and keep moist. Prefers shady damp conditions in the garden, tubs or pots. Will spread so plant where it can be contained. Ideal in tubs.
When To Plant
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If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
- 4 bunches of Italian Parsley, chopped finely
- 1 bunch of fresh green mint, chopped finely
- 1 Lebanese cucumber, chopped finely and drained
- 5 medium sized tomatoes, chopped and drained
- 1 small white onion chopped finely
- 1/4 cup of fine Burghul (prepared as per packet instructions)
- 1/2 cup of quality olive oil
- 1/2 cup of freshly squeezed lemon juice
- 1/2 teaspoon of salt
- ½ teaspoon of spice mix (Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Ground Ginger)
- Rinse all vegetables and let dry, especially the parsley and mint. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
- Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
- Finely chop onions and mix with 7-spices. Finely chop the cucumber. Mix everything together.
- Add the lemon juice on top of the dry Burghul, combine with the chopped herbs and vegetables, add the olive oil and salt, and mix lightly with a fork. Serve immediately.