ingredient
Hortelã
By Silva E. Olhão
Hortelã is the Portuguese word for mint, an aromatic herb used extensively in soups, teas, and traditional dishes.
Mint is one of the most beloved herbs in Portuguese cooking, appearing in iconic dishes like açorda alentejana and sopa de cação. The two main varieties used are hortelã-pimenta (peppermint) and hortelã-da-ribeira (pennyroyal), each lending distinct aromatic profiles.
Pennyroyal mint is particularly prized in Alentejo cuisine, where it flavours bread soups and pork dishes. Fresh mint tea is a common digestive served after meals. Nearly every Portuguese kitchen garden includes at least one thriving mint plant.