This is a fragrant Bulgarian mint, which goes under a peculiar name of “gyuzum”. Mint shrubs, which have just begun to bloom, are plucked and slowly dried under the roofs of rural houses. The way it was done a hundred years ago. Due to this, mint retains its color and aroma. This is not a kind of menthol mint with an overly aggressive scent. Gyuzum is a type of pepper mint. It has a pleasant and rather delicate mint aroma, which makes it versatile as it can be used both in tea drinking and in cooking.

   How to use?

   It can be done traditionally - by adding a little bit of mint to your tea.

   The aromatic and soothing mint tea with mint gyuzum is its own delight.

   I however recommend using gyuzum also in cooking.

   If you cook chickpeas - add a little mint, if you stew potatoe s with meat sauce, try adding a pinch of mint, if it’s a meat soup, fresh parsley and a little bit of mint will liven up your meal. Give it a try with any fatty meat, be it pork or lamb.

   By the way, if you marinate lamb with garlic and mint gyuzum, you are guaranteed to be very pleased with the result. And in general, adding mint to your cooking of any fatty meat (lamb, domestic goose or pork) makes a meal less fatty both in image and in taste. So you can try and experiment with it.