[Sca-cooks] mint

[lilinah at mail.earthlink.net]

>There's a question worth asking--which kind of mint is period for
>sekanjabin? At the moment I have spearmint, peppermint, chocolate mint,
>catmint, just planted the ginger mint, and the pineapple mint may or may
>not have survived the winter.
>
>Margaret, watching the mint and the raspberries fight it out

According to what i've read in modern cookbooks, the mint most
commonly used in the Near East today is close to spearmint, but i'm
not prepared to stake my life on it as the one used in "SCA period".

Anahita