Tips on growing mint, and recipes use with the harvest.
Culinary mint actually has a wide variety of flavors, such as peppermint and spearmint, but there is also apple, pineapple, orange, lemon, ginger, lime and chocolate mint. Mint plants require lots of moist, well drained soil and they love full sun, but can withstand partial shade, especially in hot weather. You will need to keep your mint plants cut back, because any runner or vine that grows away from the mother plant will become a new young plant. If you need to keep your mint plants in a confined space it is a good idea to plant them in a pot, then insert the pot into the ground. This will keep the roots from spreading.
Spearmint and peppermint are perennials with dark green leaves and white or lavender flowers, it is hardy up to zone 5. These two versions of the mint plants are very common, while the more unusual plants will need to be ordered from specialty nurseries. They can be prone to rust and white flies. Unfortunately there is nothing to be done about the rust, other than plant removal, but the white flies can be treated with a spray of soapy water.
The Latin word for mint is Mentha, which comes from the nymph Menthe, who caught the eye of the Greek God Pluto, who's wife turned Menthe into an herb.
Not only is mint used in many recipes, it is also used in flavoring for toothpaste, antacids and candies. While fresh mint is best for cooking, dried mint will retain many of it's oils and can be substituted for fresh.
To harvest mint, clip sprigs off the plant with a sharp pair of scissors or nippers, you do not want to bruise the plants. Strip any dead leaves from the stems.
To dry mint, lay sprigs of mint between two paper towels and microwave on high for 3 to 4 minutes or until dry. You can also dry mint by tying several bunches together and hanging upside down in a warm, dry place. It is also possible to freeze mint by placing it in ziplock bags and putting in the freezer.
Mint is used in a variety of recipes, from sauces, to jellies, to hot and cold beverage additions. It also makes a lovely garnish and will add to the taste of freshly cooked vegetables by adding just a touch of this fragrant herb. Of course mint is mostly known as an addition to mint juleps and as an accompaniment to lamb.
I have included some traditional and some rather interesting recipes that use mint as an ingredient.
MINT JELLY
1 ½ cups white grape juice
½ cup water
3 ½ cups sugar
3/4 cup fresh mint leaves, crushed
green food coloring
1-3 ounce package liquid pectin
Combine all of the ingredients; except pectin in a large saucepan. Bring to a rolling boil; stirring constantly. Cook 1 minute, add pectin and bring to a full rolling boil again. Boil 1 minute, stirring frequently. Remove from heat, and skim off the foam with a metal spoon.
Quickly pour the hot jelly through a sieve into the hot jars, leaving 1/4 inch of headspace; be sure that you wipe off the rims of your jars. Cover at once with lids. Process for 5 minutes in a boiling water bath. Makes 4 half pints.
MINT JULEPS
½ cup sugar
1 cup water
8 fresh mint sprigs, finely chopped
1 quart bourbon
10 fresh mint sprigs
Combine the sugar, water, chopped mint and the bourbon in a glass container; stir until sugar dissolves. Cover and let stand 4 to 6 hours. Strain the mixture into a large pitcher, discard the chopped mint. To serve, fill glasses with crushed ice; add the mixture, garnish with the additional mint springs.
MINT SUN TEA
Using a 1 gallon wide mouth jar, toss in ½ cup each of peppermint, bee balm and applemint leaves and flowers. Be sure that your mint is pesticide-free. Finish filling the jar with water, cover and place in a sunny spot for 6 to 8 hours. Shake or stir occasionally.
To serve, strain tea and add honey or sugar to taste. Pour over ice and serve with a fresh mint spring.
MINT SAUCE
1/4 cup chopped fresh mint leaves
1/4 cup light corn syrup
1 ½ tablespoons vinegar
1 ½ teaspoons cornstarch
1/4 cup water
Combine mint leaves corn syrup and the vinegar in a small saucepan. Combine the cornstarch and water, stirring until blended.. Add to mint mixture. Cook over a medium heat until mixture thickens and bubbles, stirring constantly.
Here are a few quick ideas for using mint in cooking. Try adding some chopped fresh mint to peas and new potatoes just before serving. Make a marinade with olive oil, red wine vinegar and fresh mint, use the marinade for eggplant and zucchini before cooking on your grill. When making a citrus or melon salsa, add some chopped fresh mint as a zippy seasoning. A few sprigs of fresh mint in a tall glass of lemonade or iced tea make a wonderful tasting addition. In your favorite pesto recipe add equal amounts of mint and basil.
Try growing some fresh mint of your own and experiment with it in your favorite recipes.
