Use It Up: Mint

Mint leaves.

Image via Wikipedia

Mint is one of those herbs that can take over the herb garden, if you’re not careful. (Lemon balm is another, which I learned the hard way.) I usually plant mint in a place without a lot of grass and let it run rampant as a kind of ground cover. That means there’s always plenty of fresh mint on hand when I need it. On Quora, someone asked a question about how to use an abundance of mint leaves. Here are my suggestions.

  • Add mint leaves to your iced tea when brewing it. My favorite iced tea is 3 green tea teabags, a handful of mint leaves and a spoonful of honey. Let brew 10 minutes, then pour over ice.
  • The mojito is one of the best summer cocktails. Muddle (gently crush) mint leaves with sugar and lime juice. Add 1-1/2 ounces white rum and stir. Top with ice and sparkling water. Variations on this theme abound.
  • Mint pesto: You may want to temper the mint flavor by combining it with another herb, such as basil or parsley. I think mint pesto tastes particularly good with almonds substituted for the pine nuts. Puree: 2 cups herbs (maybe 1-1/2 cups mint and 1/2 cup basil or parsley), 2 garlic cloves, 1/2 cup olive oil, 1/2 cup grated Parmesan and 2 tablespoons toasted almonds. Use as a pasta sauce, spread for crackers (good with goat cheese) or to flavor soups.
  • Mint goes particularly well with cucumbers and watermelon. Classic cucumber raita is plain yogurt combined with diced cucumber, chopped mint, lemon juice, salt and pepper. For a refreshing fruit salad, muddle mint with sugar, then toss with watermelon balls. Or combine watermelon with tomatoes and crumbled feta; drizzle with a vinaigrette made from olive oil, lime juice and minced mint.
  • A simple recipe but subtly delicious: gently boil new potatoes with mint leaves in the water.

Any other ideas?


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7 thoughts on “Use It Up: Mint

  1. Shapner 24 September 2011 at 1:00 pm

    Shapner reblogged this on shapner and commented: i didnt no it was that potentver the that it could take over the garden

  2. avonlady10 24 September 2011 at 1:05 pm

    Thanks for the good ideas. I love the smell and taste of mint, but had very little inspiration as to what to do with it. Thanks.

  3. GroundCherry 2 October 2011 at 9:44 pm

    Tabouli! With quinoa, millet, or bulgur. Half parsley and half mint, with lots of lemon juice.

  4. […] Use It Up: Mint ( […]

  5. lareuniondesmarmites 26 October 2011 at 8:37 am

    Thank you for your great recipe,i w’ll try it soon.
    I like food and i’m a cook specialist on exotic food and dish from
    island of Réunion.
    creole cuisine

  6. alittlejournal 9 November 2011 at 12:58 am

    Thanks. I will need to watch my mints as they are growing fast.

  7. Cucumber Mint Cocktails « Fresh Force 23 January 2012 at 11:24 am

    […] Use It Up: Mint ( […]

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