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Aug 9, 2008 10:57 AM

help--ideas for mint

my farmers market sells mint in such huge quantities that I keep not being able to use it all. We eat a ton of it in fattoush but I keep coming up thin on ideas to finish it all. Anyone with a breath of fresh air--ways to use up lots of mint without going in for lots of other out of the way ingredients? Maybe a good mint chutney recipe would be good...thanks for your help!

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  1. I like to put a bunch of mint at the top of a pitcher of freshly-made iced tea. It gives it a nice mint flavor - not too overpowering.

    2 Replies
    1. re: JenBoes

      Yes! a favourite cafe of mine does a morrocan mint tea that is similar. A lovely morrocan glass with a decent sized sprig of fresh mint in it accompanied by a small dish of honey to sweeten it with.

      Also you can freeze fresh herbs, the freezing process will darken the leaves but it is still good for say the mint tea - also you can dry the excess mint.

      1. re: irisav

        oh obviously you steep the leaves in hot water!

    2. a search of the boards will turn up even more, but this recent thread should get you started...

      2 Replies
      1. re: goodhealthgourmet

        thanks for the idea JenBoes and for the link goodhealthgourmet--looks like there's plenty for me to work with

        1. re: lowandslow

          actually, something really wacky has been going on with my posts lately, and that's not even the link i wanted you to see!

          here are two more recent ones:

      2. Put a quarter cup of mint leaves and a few tablespoons of sugar in a food processor and zap until combined. Mix with cut up fruit and let macerate about 15 minutes. I did this a couple of weeks ago with fresh pitted cherries, pitted and peeled peaches, and seedless green grapes. My BF was eating it for breakfast, snacks, and with ice cream for dessert. And then asked me to make more.

        1. I have been known to use mint- stems and all- as a grill base for a butterflied leg of lamb. I like to think the smoke adds a certain touch- especially since 1) hate to throw away anything 2) I do not really appreciate mint with my lamb in more traditional ways.
          Isn't mint a key element with bulgar wheat preparations- can't recall the name off the top of my head?

          2 Replies
          1. re: stlSarah

            "Isn't mint a key element with bulgar wheat preparations- can't recall the name off the top of my head?"
            are you thinking of tabbouleh?

            1. re: goodhealthgourmet

              yes, thank you! I recently started working with a broader variety of grains. Really appreciate that bulger can be used with out heating the kitchen.

          2. mint pesto!
            has so many yummy uses!

            11 Replies
            1. re: HillJ

              like what? and do you make it like a traditional basil pesto, including the cheese? i keep wanting to do this, and keep not knowing what to do with it.

              i've been using up the tons of mint my mom keeps giving me by throwing it in the food processor with some watermelon. it's a lovely, refreshing drink and a great way to use up lackluster watermelon.

              1. re: rose water

                hi rose water, my minto pesto go-to recipe works like this:
                I fill up a bowl of ice cold water and let the mint float/soak a few mins to remove any bits. Towel dried I pick the stems clean of all those fragrant leaves. In my large food processor bowl I follow the same directions I use to make traditional Italian basil pesto BUT I substitute olive oil for grapeseed oil and I add lemon peel.

                As for uses: smear a generous amount on lamb, steak, burgers the next time you grill.
                Thin in a bit more oil, lemon juice & rice vinegar for a salad dressing.
                Drizzle in Greek yogurt for a dip
                Spread on a big juicy tomato and broil it til bubbly
                Freeze the pesto in an ice cube tray and use in cold soup recipes
                Add to white sauce the next time you make pasta
                etc! baby it has great flavor and lots of possibilities! Enjoy.

                1. re: HillJ

                  >I follow the same directions I use to make traditional Italian basil pesto >BUT I substitute olive oil for grapeseed oil and I add lemon peel.

                  You use cheese in the mint pesto as in a basil pesto?

                  1. re: DGresh

                    yes, I use cheese in mint pesto. When I omit the cheese, I don't enjoy it as much. I would omit the pinenuts before I would omit the cheese but in either case you can adjust the qty to your personal taste. When I make pesto of any kind the leaf (basil, mint, thyme, cilantro, and combos) is the main event.

                    1. re: HillJ

                      mint pesto in greek yogurt is delicious. there's a persian dish with yogurt, mint, cucumbers and salt that we eat all summer. this version was like a fatty delicious decadent variation.

                      also cooked up tomatoes with some garlic, added the leftover mint pesto, and served over fresh pasta. delicious.

                      thanks so much, HillJ!

                      1. re: rose water

                        rose water, I'm so glad I took time to scroll thru some older posts or I would have missed your recommendations! Do you have a specific recipe or amts. on the persian dish? Sounds wonderful.

                        1. re: HillJ

                          it's called mast o khiar, literally yogurt and cucumber.

                          every family makes it differently--some use large chunks of cucumber, some small, and some grated. the mint to yogurt ratio is variable. added garlic is optional. decorative topping with sumac or dried rose petals optional.

                          my preferred method is small cubes of peeled cucumber, enough yogurt to just cover it all, loads of dried mint, and salt to taste. it goes without saying that using high fat yogurt makes it all the more delicious.

                          1. re: rose water

                            thank you rose water. I happen to have all of these ingred. at home so I know what I'm bringing to the office for lunch tomorrow. and, another interesting use of dried rose petals. wonderful day to you.

                            1. re: HillJ

                              oh, enjoy! one caveat if you're preparing ahead--skip the salt, and add it just before you want to eat/serve. otherwise all the water'll leech out of the cucumbers and it'll all be soggier/less crisp.

                              wonderful day to you too! thanks.

                              1. re: rose water

                                Another variation for mast o khiar uses the cucumbers, mint, garlic, and herbs as mentioned, but you can also add chopped walnuts and golden raisins too -- delicious !!