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 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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April 5th, 2007 at 7:56 pm
11. As a garnish for Vietnamese pho.
12. In summer rolls (nime chow).
13. Stuffing for chicken: combine ricotta, mint, and golden raisins.
April 5th, 2007 at 8:03 pm
14. In middle eastern Salad Shirazi, finely diced cucumbers, tomatoes, onions, mint, parsley, and a dressing of lemon juice and olive oil. It’s one of my very favorite things to eat in the summer.
Great post about mint! It’s a wonderful plant, but you do have to let it know who’s boss occasionally.
April 6th, 2007 at 12:45 am
Perfect timing! I just bought mint yesterday.
15. Mint is used in a Lebanese turnover called Fa’toy’yeh B’sbaanegh. I will be posting the dish tomorrow.
April 6th, 2007 at 9:03 am
I use mint a lot, but mostly for making tea infusions:-) And I love pairing mint leaves with strawberries in various desserts during summer. There’s mint in the Cypriot halloumi bread (7/2005) I’ve blogged about, as well as in the Georgian chicken chakhohbili stew (1/2006) I’ve blogged about .
I should try making mojitos at home now… And will keep your other mint suggestions in mind, too.
April 6th, 2007 at 1:21 pm
i love chewing on mints just like that…
April 6th, 2007 at 1:49 pm
What about mint julep? I grew up with tons of mint growing in our yard, so we had many uses for this fine, fine little plant.
April 6th, 2007 at 2:31 pm
Lydia: Great uses that I’d never have thought of! I’ll do a follow up post with those included.
Kalyn: Same as above. Your right that Mint does need showing who’s boss sometimes.
Chris: I’ll be sure to check out your recipe, too! Thanks for the idea!
Pille: Similar to me - I can never get enough herbal tea down my neck. Both great recipes from you, too - I’m a big fan of halloumi.
Lil: Simple but brilliant! A great breath freshener. I quite often grab handfuls of fresh rocket from the garden to chew on as it is.
Ari (Baking and Books): I’m going to have to go and check what julep is now, you realise that? thanks for the suggestion!
April 6th, 2007 at 3:52 pm
Mmmmm, mint! Any cocktail with mint automatically transports me to the balmy warmth of summer- mojitos, mint juleps, caiprinhas…
We had a mint plant that we brought into the house last Fall. After a while, it dried up and we thought it had died. And then, inexplicably after a few months lying dormant, it started growing at a fearsome rate! It has pretty much taken over our living room and we love it. The little mint plant that could.
P.S. I agree with Lydia- the mint and basil and sprouts that they serve alongside the warm dishes totally makes a Vietnamese meal for me. Again, summertime perfection.
April 6th, 2007 at 7:16 pm
bazu: Unfortunately I’m not in a location to enjoy the delights of Vietnamese cuisine…But I can imagine!
April 6th, 2007 at 8:30 pm
Great ideas for mint! I have so much, and other than drinks and tea was at a loss.
Now, If you can only tell me how to keep it under control - it’s moved under the paths into the thyme and chives…..monster mint!
April 6th, 2007 at 9:39 pm
Katie: Apparantly, “planting” a pot with mint inside is the best way to stop it spreading while still allowing it to grow in the garden. The roots grow underground and then shoot up forming new plants…
April 7th, 2007 at 3:25 am
Oooh, mint!! I love the taste of mint! How about Mint Chutney- Grind mint leaves, cilantro, cumin seeds and green chillies to a smooth paste. Add salt, lime juice and a pinch of sugar. Makes for a nice dip as well as a nice spread for sandwiches.
Hope you’re well.
I have been reading all your posts but have not been able to leave comments. Life’s become too crazy right now. Browsing through food blogs has been the relaxant!
April 7th, 2007 at 8:11 pm
I love mint, this a great post and I love every ones suggestions. I have a big punch at home and I was just wondering what to do with it!!
Happy Easter.
April 7th, 2007 at 9:12 pm
You can also cut and bury chicken wire or tomato cages around the mint when you plant it in an “attempt” to stop its rampant colonization. And I do mean “attempt” because it does have world dominion on the brain.
April 8th, 2007 at 12:40 pm
Finely chopped and then combined in a pestle and mortar with some sugar makes a great alternative to plain sugar or salt on a cocktail glass rim.
Also, infused into a stock syrup with additional vanilla seeds makes a great drizzle for fresh fruit
April 8th, 2007 at 10:47 pm
Vani: Mint chutney sounds great, and I’m sure I’ve not had it in that particular style before. Whether you comment or not I still appreciate you taking the time to visit!
Monika Korngut: Ditto to loving peoples’ suggestions. I have loads growing now, too, so all the tips will come in very handy!
Susan: I’m guessing the chicken wire would have to have a quite tight mesh to work well? You’re right about world domination. I wish all my herbs grew this well.
Trig: The syrup idea has me interested. You can always trust a chef to come up with something interesting
April 8th, 2007 at 11:42 pm
Yes, Scott, the chicken mesh would have to be fairly fine; the objective being to allow some of that billowy, charming growth without letting it get out of hand.
April 9th, 2007 at 2:49 am
I love mint leaves…they are so aromatic and believe it when I say this, I am addicted to its smell. I would just sniff it and have a deep breath and I feel so refreshed. LOL!
Anyway, I am intrigued by your herb garden. I live in SoCA and have been thinking to have my little herb garden. Could you please share some tips…oh well, I will probably send you an email, that will be easier.
Thanks!
April 9th, 2007 at 10:51 am
Mint really is irrespressible - mine is sending out meter long tentacles from its raised border in search of new territory. At least it puts up a fight with the ground elder.
I’ve collected several varieties of mint over the years - they’ve amazingly different flavours. Unfortunately I’m not too good at keeping them labelled so tend to lose track of which is which. But the peppermint is definitely best for mint tea, especially combined with green tea in the Moroccan style.
April 9th, 2007 at 2:14 pm
Rasa Malaysia: I’ll certainly post more about growing, pruning and drying herbs, as well as uses for each, if that interests you. I’ve got some projects in planning as we speak.
Nick at The Tracing Paper: I’m rubbish at labelling too, but would like some of those nifty retro style signs you poke into the ground. I also plan to grow different varieties of mint alongside each other.
April 9th, 2007 at 2:16 pm
Susan: Thanks for the tip. I’m certainly going to use something to stop my mint getting out of hand, especially when (as above) I grow different varieties together.
April 9th, 2007 at 2:50 pm
You’re going to have such chaotic fun picking your choices. Nick is right; the flavors are amazing — and there are TONS of varieties. I’m rather partial to orange, pineapple and chocolate, but then, I can only build up my mom’s garden so much!
April 9th, 2007 at 7:41 pm
Thanks for the great post! I just adore mint’s fragrance and clean flavor. I also love it in Thai dishes and salads (especially with fruit).
April 10th, 2007 at 3:48 am
Scott, your mint surely lasts long! That’s very good!
I love mint, especially in salad and tea. Oh, and in the summer roll, too! Delis!
April 10th, 2007 at 6:56 am
Scott, if you’re looking to try something a little different (and, sadly, a little out of season) apparently strawberries, celery, myrtle, and mint all have a strong affinity for each other, at least according to Heston Blumenthal and his flavour compound database:
http://www.guardian.co.uk/weekend/story/0,,1251906,00.html
April 10th, 2007 at 9:38 am
Thanks for the tips, Scott !! I’ll prolly do #4, and #9, hehe, sounds easy enough
April 10th, 2007 at 9:55 am
… with pasta, lemon and courgette
… or lamb, mint and pomegranate
I must admit I’m completely obsessed with mint and have been really missing it all Winter. Come the Summer when I’ve got a good supply in my garden I’ll be putting it into virtually everything!
April 10th, 2007 at 11:12 am
Susan: I already have chocolate, but I fear it might be dying due to my very lazy planting - but you never can tell with mint. I’ll be sure to try out a few more.
Susan from Food “Blogga”: It’s suprisingly refreshing in salads, isn’t it? It’s a suprise to your taste buds each time you take a bite - I love it.
Anh: I guess I’m just lucky! My rampant mint probably has babies all over the neighbourhood
rob: Thanks for that - I’ll be sure to check it out. I have a post in the works (a few weeks away yet) about molecular gastronomy and it’s morals (including Heston Blumenthal) which might be of interest…
MeltingWok: Haha, easy is sometimes best. Mint tea is probably the simplest recipe in the world, but it works so well!
Sophie: I dry herbs in big batches around the end of summer so that I have a supply to last me all the way through to the next year. There’s no reason why you couldn’t do it now, though.
April 10th, 2007 at 2:11 pm
I will get some rare mint plants I ordered later this month. I let you know about them and till then I try to add to your list.
April 10th, 2007 at 3:33 pm
Helene: Excellent. I’ll look forward to it!
April 10th, 2007 at 6:27 pm
Minted peas!! And one of the best sandwiches I’ve ever had was in Paris - a simple baguette with slices of feta cheese, properly ripe tomatoes and a couple of mint leaves. Yum. I alos love haloumi cheese with bits of mint embedded in it…
April 10th, 2007 at 9:58 pm
Jeanne: But of course! Minted peas are a classic, whether it’s simple mushy peas with mint, or a more sophisticated puree for serving fish. How could I have missed it?!