Mint for Tabbouleh

Jaimie and I, you see, we just so happen to be doing agriculture this term. And, we were wondering whether you could tell us what foods that mint can be used in. And to give us a recipe that contains this mint substance we speak of. And what foods that mint would go well with. And if it can only be used as a garnish and so forth.

On the Richters web site we have lots of information on mint as well as orange mint, apple mint, chocolate mint, drying mint, etc. what to do with it, a recipe for mint sauce, etc. Also visit my web site www.yvonnetremblay.com and click on "Thyme in the Kitchen, Cooking with Fresh Herbs." Look in the Herb Directory for information on mint and other culinary herbs. Here is a recipe for Tabbouleh Salad, from my book, that uses a lot of mint. It's delicious.
Tabbouleh Salad
1 cup (250 mL) bulgur
2 cups (500 mL) boiling water
1 cup (250 mL) seeded, diced English cucumber
14 cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) chopped sweet onion or chives
2 tbsp (30 mL) finely chopped fresh mint
4 tbsp (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 small clove garlic, minced
Salt and pepper, to taste
1. In large bowl, place bulgur, stir in boiling water. Cover and let stand for 30 minutes. Drain well, using spoon to press out excess water; let cool to room temperature.
2. Stir in 1 cup seeded, diced cucumber, 14 cherry tomatoes (or 1 cup seeded, chopped tomatoes), parsley, onion or chives and mint.
3. In small bowl, whisk together olive oil, lemon juice and garlic; pour over salad and mix well. Season to taste with salt and pepper. Refrigerate for at least an hour for up to 6 hours. Remove from refrigerator 15 minutes before serving. Makes 6 servings.