Mint

Wholesale Fresh Mint

Mint is bought by two very different customers with the same spec: bars, which need whole unbruised leaves for garnish, and kitchens, which need volume for Middle Eastern, North African and Southeast Asian dishes. Both are judged on appearance, which makes mint one of the herbs where handling damage is most visible.

Spearmint Is the Culinary Mint

Nearly all fresh culinary mint is spearmint — softer, sweeter and lower in menthol than peppermint, which is grown mostly for oil and is too aggressive for food. A mojito, a tabbouleh and a Vietnamese herb plate all want spearmint.

Selection and Storage

Look for bright green, perky leaves with no black edges and firm stems. Mint bruises easily, and bruised leaf blackens within hours, so it should never be packed under weight. Hold at 34–40°F with high humidity, stems in water or in original packaging, never compressed. Properly stored it holds five to seven days.

Handling Behind the Bar

Mint should be slapped, not muddled. Pressing the leaf against the glass tears cells and releases chlorophyll and bitter compounds along with the aroma; a firm slap between the palms releases the volatile oils without the bitterness. Garnish sprigs should be held stems-down in water at the station and never sit dry on a rail.

In the Kitchen

Mint carries whole dishes in Levantine and Southeast Asian cooking: tabbouleh, fattoush, yogurt sauces, lamb, pea and cucumber dishes, herb plates, spring rolls and iced teas. Like basil, it goes in at the end.

Nutrition

Mint provides vitamin A, iron and manganese in small serving sizes, and is fat free, cholesterol free and sodium free.

Order Mint Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.