Mint is a flavor that can be found in sweet and savory preparations. Mint-flavored chocolate and confections, mint julep, mint sauce for lamb, Middle Eastern tabbouleh and tza­tziki and Vietnamese summer and spring rolls are just some of the delicious ways mint is used.

There are two varieties of mint we generally use: spearmint and peppermint. Spearmint leaves are green or grayish green and have a mild flavor and fragrance. Peppermint is more pungent; its leaves are bright green with purple-tinged stems. Peppermint oil is often used in confections and liqueurs. There are many other mint varieties that are used in teas as well as general cooking.

Look for fresh mint at farmers markets as well as supermarkets. Fresh mint should be used within a few days of purchase. Store mint with stems in a glass of water and a plastic bag over it in the refrigerator.

Tzatziki is found across the Middle East and is wonderful as a dip or as a sauce for meats, fried foods or sandwiches.

TZATZIKI

1 Japanese cucumber
1 teaspoon salt
1 cup Greek-style plain yogurt
2 cloves garlic, finely minced
2 tablespoons chopped fresh mint
1 tablespoon olive oil

Slice cucumber in half lengthwise and remove seeds with a spoon.

Thinly slice and place in colander. Sprinkle with salt and let stand 30 minutes. Rinse and drain well; squeeze out excess water and place cucumber in bowl.

Combine with remaining ingredients. Taste and adjust seasoning, adding salt and pepper if needed.

Refrigerate until ready to serve.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.