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I was a little skeptical of using a "minty" family herb on mushrooms and in other savory cooking, but this doesn't really smell or taste like mint once it's cooked into a dish. It's great for mushrooms, anything with green vegetables, and anything you want to lend a light, spring/summer, herbaceous vibe to. It's especially good in risotto with asparagus, leeks, peas, etc. and in frittatas with the same ingredients. It's quite strong, which is great because one jar, which is fairly expensive, lasts a while.
A wonderful herb to add to mushrooms. A match made in heaven. First had in Italy and it was instant flavor. Can be difficult to find so I was thrilled to see you carry it. Thank you.