Mint Sauce.

[WeeGranny]

MiL used to chop freshly picked mint very finely ( well it was FiL who did the chopping!), add a teaspoon of white sugar and top up with white vinegar and give a good stir.
I dislike lamb, so OH just used to get the shop bought variety!

[Sum1Ls]

Daisy, yes a Demi-lune (half moon) is the very best for chopping.

As for mint, apple mint for sauce, spearmint for a strong scent, although a bit coarse for sauce and Moroccan mint for tea. And for flavouring cakes or various puddings, try chocolate mint or pineapple mint.

[Grauntie Mag]

Thanks Sum1. All noted.

[Daisy]

I used to grow several different types of mint in a trough, but the trough got broken and I gave up. Perhaps I should start another one to give some variety from the ordinary stuff that comes up through concrete.

[Grauntie Mag]

I did buy some Moroccan mint for tea this year, but haven’t used it yet. I had some mint tea made from fresh mint the last time we were in Holland, it beat the tea bag kind hands down!