Description: The Greek-Roman mythology wanted to celebrate the Mint, in truth not very beautiful in appearance, more than anything else for his unique scent. "Mintha" was in fact the name of a nymph loved by Pluto, who was converted by the jealous Goddess Proserpina in an insignificant plant, the Mint, which was banished to grow in swamps. But for not irritating Pluto completely, the Goddess allowed the plant to possess still something pleasant: the smell pervaded every part of his "body".
And it was the smell that induced the ancient scholars to discover their medicinal properties; "the fragrance excites the mind as well as the appetite", said Plinio who then enumerated many other qualities. "The smell invigorates the brain and memory", said Castor Durante, while in the sixteenth century it was held that the name Mint was dedicated to the mind (Nicholas Lemery, "Paper of simple drugs") because it was thought that this plant fortifies the mind and awakens the thoughts and memory.
In fact the tops and leaves of Mint contain varying amounts of essential oil mainly consisting of menthol, that substance which is responsible for the strengthening, digestive and slightly analgesic effect. For this reason, to the Mint are attributed beneficial effects in the treatment of nervous disorders of the stomach and colic. But, for its particularly pleasant smell and taste, the mint was always used as a corrective taste in pharmaceutical preparations and always interested in the liqueur industry because it is an irreplaceable component in the preparation of some bitter.
Notes: Popular dressing for sauces, salads, green beans, zucchini, fried.
Ingredients: - fifty leaves of mint - 1 liter of Grappa - half vanilla pod - 3 tablespoons brown sugar
Preparation: To make a good Grappa with Mint you have to collect the different parts of the plant before it flourishes, that is in the spring, in this period, the plant is more rich in essential oils. Fifty leaves are left to macerate in the sun for two months in a liter of grappa together with a half of Vanilla pod and three tablespoons of melted brown sugar. You have to filter and let mature the mixture mature for other three months so that the two flavors (mint and vanilla) join completely. The so obtained Grappa become moss green and have a pleasant taste of mint, strong and spicy, which will leave special sensation of freshness.
