Mint is one of those herbs that once planted and established, can quickly take over your garden. Just what can you do with all that mint?
I first planted mine in 1997. It was a plant I’d bought from a supermarket (one of those horrible forced jobs) which soon got transferred to a pot in the hope of it staying alive for more then the customary few days.
10 years later, the same plant (or siblings thereof) is alive and well, only now planted in my herb garden. Last year I feared its days were numbered when it came under attack from some tiny green caterpillars (cabbage loppers?), but a few sprays of some chemical both ruined my organic status and sorted the problem out for me.
This year, the mint has gone crazy again – and spawned many baby mint plants all over my borders.
Anyways, here’s 10 of the best uses I’ve found for mint. If you know of any, feel free to leave a comment – and I’ll perhaps do a follow up list if there’s enough ideas.
This article is also my entry for the Weekend Herb Blogging series (number #77), which is being held over at Food Lovers Journey on April the 8th.
Top 10 Uses For Mint
- Mint Tea. Simply place a few sprigs (or a handful of leaves) into a teapot with a little sugar and allow to infuse for a few minutes before serving. This is great for settling a nervous stomach.
- Iced Mint Tea. Allow the above to cool, chill, and serve. This is great on a hot summers day with a few ice cubes and mint leaves floating in the glass.
- Make Tabbouleh. Mix bulgur wheat, mint, garlic, tomato…well, here’s a recipe from a previous WHB. While Chris doesn’t include mint in the ingredients for her version, she does mention how it can be used instead.
- Mint (and Rosemary) Pesto. This alternative Pesto recipe great served with fresh lamb, and was my entry back in WHB #52.
- Mint Face Packs. Make a paste (i.e. purée) with a handful of mint leaves, half a tub of Natural Yoghurt and a quarter of a cucumber, and apply to the skin for 15 minutes – it will sooth and purify. Or you could just eat it…
- Traditional English Mint Sauce. For the old school accompaniment to lamb that takes some beating, mix a handful of chopped mint leaves with a tbsp of sugar,4 tbsps of White Wine vinegar, and a little salt and pepper to taste.
- Indian Style Mint Sauce. The Indian styled mint sauce is called Raita – simply substitute the vinegar above for 250ml Natural Yoghurt and mix well.
- Mojito. A Mojito is a refreshing Cuban summer cocktail recipe. Simply mix 2 tsp Sugar with around 10 mint leaves, 2 tbsp lime juice, and 75ml (2.5 fl. oz) rum. Pour over a glass half filled with ice cubes, and top up with soda water.
- Mint Potatoes. Chop up and toss with fresh boiled or roast potatoes. Voilà – mint potatoes.
- Garnish. Take a simple looking desert, sprinkle liberally with icing sugar and decorate with a couple of sprigs of mint. You’re now super 80s cool 🙂
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