Mint

Cool, peppery and intensely aromatic. It has a unique ability to provide a "clean" sensation on the palate. Spearmint is the standard culinary choice for its sweetness, while peppermint is more aggressive and better suited for teas or sweets.

Mint is packed with compounds that protect your cells. The bit about "aids digestion"? That's down to the natural oils it contains. No magic, just common sense.

Look for vibrant green leaves without any dark spots or wilting. If the stems feel woody, the plant is older and might taste slightly bitter. Give the bunch a smell; if you can't smell it through the bag, it isn't fresh enough.

Treat fresh mint like a bouquet of flowers. Trim the ends and stick the stems in a jar of water on the counter. If you must use the fridge, wrap the bunch loosely in a damp paper towel and tuck it into a reusable bag. It’s delicate, so don't squash it.

Mint isn't just for mojitos or lamb sauce. Use it like a salad leaf. Throw whole leaves into a grain salad or finely shred it over grilled halloumi. It works brilliantly in spicy dishes to provide a cooling contrast to chilli heat. Always add it at the very end of cooking, as heat kills the fresh flavour.