johannes writes


K wrote:


But did you ever have chocolate covered peas? So why then minted peas?

Mint is something we grow really well, unlike many of the other herbs
which really like something warmer and better drained. So not surprising
that it would have crept across our cooking, eg mint sauce for lamb,
mint with new potatoes.

Yuk!

I suspect there's things about your national cooking that we would find
equally unpalatable.
--
Kay