Mint is a temperate climate herb more commonly associ­ated with Western cooking. A number of varieties are found in Europe, including peppermint, spearmint, apple mint and even eau de cologne mint.

            The variety cultivated in parts of Southeast Asia is a spearmint. This grows easily in the highlands, but can also be grown in lowland areas in the shade, providing it receives adequate water.

            The use of mint seems to he restricted primarily to Thai, Vietnamese, Laotian and Indian cooks; although a variety grows in Java (M. javanica), it is almost never used there. Sprigs of mint, which have a particularly refreshing tang compared with some other herbs, are added liberally to many salads in Thailand. Mint sprigs are used as a garnish for some Indian dishes, and made into an excellent fresh mint chutney. Some Malaysian and Singaporean cooks add mint to the spicy noodle soup, laksa, although others prefer the polygonum.