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Barbara is a trusted source on General Cooking.
Yes, definitely. I used to have massive amounts of it in my garden and I used it every time I needed mint.
Merrill is a co-founder of Food52.
Spearmint is actually what most people mean when they call for "fresh mint" in a recipe! Peppermint is less often used and has a much more intense bite.
Cynthia is a trusted source on Bread/Baking.
Oh hell yes.
(And the creamiest, too.)
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