Mint (Mentha spp.) is one of the most widely used herbs in the world. There are several varieties of this delicate aromatic perennial, believed to be native to Hindustan and Asia. From these countries they were taken into Egypt and soon found their way to the temperate zones throughout the world. The fresh leafy tops of all the mints are used in beverages, fruit cups, applesauce, ice cream, jellies, salads, sauces for fish and meats; also to flavor vegetables and vinegars. Roast lamb and mint jelly have become inseparable companions.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 54-55.