There are lots of kinds of mint, but spearmint and peppermint are probably the only ones you can find unless you grow them yourself. For the
tabouli, use spearmint leaves rather than peppermint. You can also make a fine tea (at the restaurant where I first had it, it was called Moroccan
tea) by steeping fresh spearmint leaves in boiling water.
Monica M Schalock wrote:
> When people say to use mint leaves, as in a tabouli recipe, which kind of mint should one use, spearmint or peppermint? Is there any other kind?
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