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Sep 13, 2007 01:07 PM

Mint: Have lots, what to cook with it?


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      1. re: krez

        me too! I used to pull it out of my garden by the handful unti we discovered mojitos!

        I'd also suggest a fresh spring roll--rice sheet wrapper, julienned fresh vegetables, lots of mint, wrap like burrito.

      2. re: amethiste

        If you don't drink, you can muddle some mint in a glass before pouring in iced tea or lemonade. I especially like it in lemonade.

      3. I like to make a mint syrup for over fruit. Take 1/3 cup water and 1/3 cup sugar. Heat in a small saucepan to dissolve sugar. Put a handful of mint leaves in. Let steep for a while. Then strain out leaves. Pour cooled syrup over fruit like peaches, nectarines, strawberries. We've been doing this all summer. Make the syrup right before dinner. Let steep while eating. Then pour over fruit. It makes the fruit seem a little more of a dessert. Never get tired of it.

        1 Reply
        1. re: karykat

          I make this same syrup, steeping the mint leaves, and then adding to a pot of English Breakfast tea with a splash of orange juice. Add tons of ice.

        2. tabbouli



          I 2nd mojitos


          6 Replies
          1. re: pescatarian

            watermelon, feta & mint salad. seriously!

            1. re: TBird

              Any other ingredients? This sounds like a good combo. Do you season it?

              1. re: Agent Orange

                I add red onion and a raspberry vinaigrette.

                  1. re: Chris VR

                    Thanks. I must try it while summer still lingers.

              2. Vietnamese noodle salad (bun). Cooking Lighta catually has a simple version with grilled pork on their website.

                1. 1. Mango salsa - w/ chicken or fish. Chopped mango, mint, jalapeno, red onion, lime, whatever else you want to throw in
                  2. Just chopped some for mediterranean stuffed peppers w/ lentils
                  3. Love Pescatarian's tabouleh salad idea!
                  4. might be interesting in a chimichurri type sauce w/ flank steak?? Or a mint "pesto"