Description: Spearmint has slightly ruffled, pointed, oval leaves with prominently serrated edges, deep green color and cooling but not pungent flavor. It is found throughout Europe but was first used in food in England.

Uses: Used in a variety of meals, including mint sauce for lamb, cold soups and beverages. Also used in Middle Eastern salads and Greek tzatziki (a dish with cucumber and yogurt).

Purchasing: For aromatic mint, buy at a farmers market or grow it fresh. Much packaged mint sold in supermarkets is grown in hothouses and has softer, ruffled leaves and a lighter aroma.

Source: “Field Guide to Herbs & Spices,” by Aliza Green

Minted Lamb burgers with mint and feta

1 1/2 pounds ground lamb

1/2 cup minced fresh mint

2 garlic cloves, pressed

1 tablespoon paprika

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1 tablespoon olive oil

1 7- to 8-ounce block feta cheese, sliced

4 kaiser rolls, split, lightly toasted

8 onion slices

4 romaine lettuce leaves

Purchased hummus

Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well-browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.

Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion and hummus. Press on roll tops.

Makes 4 servings.

Source: www.epicurious.com