Originating in the Mediterranean region, Peppermint is an aromatic perennial herb of the Mint family.

Rich in vitamin A and vitamin C, it has sweet fragrance, pungent taste and cooling aftertaste.

This energizing herb is used to add flavor to a variety of sweet and savory dishes, including meats, fish, salads, deserts and beverages/refreshments.

Instructions: Place in a sunny location, provide afternoon shade during hot summers. Water regularly. Do not refrigerate.

Harvest desired amount as needed.


Chicken with Yogurt Sauce

  • 16 ounce plain yogurt
  • ¼ cup thinly sliced green onions 
  • 1 tablespoon snipped fresh mint
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ¾ cup chopped cucumber
  • ¼ cup finely chopped red sweet pepper
  • 1 ½ lb skinless, boneless chicken breast halves 

In a medium bowl combine yogurt, green onions, mint, garlic powder, salt and 1/8 teaspoon black pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.

Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time. 

Serve chicken with the minted yogurt sauce.