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Tons of mint -- seeking creative suggestions

m
maslovma Jul 6, 2009 10:49 AM

I have a TON of mint growing in my garden. I think it is peppermint, but I'm not positive. I use it when cooking a lot (mint pesto, mixed with fruit, in salads, in marinades, etc), but a little goes a long way. I'm looking for other ideas to use up my enormous amount of mint. I made mint infused gin last year. It was great, but again it just took a little bit of mint. I am trying to think WAY outside the box, here! Sauces that can be frozen? Infusions? Home remedies? Drinks? Anything!

  1. littlew1ng Jul 6, 2009 11:04 AM

    you can freeze herbs: http://gardening.about.com/od/vegetab...

    mint jelly if you eat lamb?

    1. goodhealthgourmet Jul 6, 2009 11:05 AM

      this actually belongs on the Home Cooking board - i sent a request to the moderators to mive it.

      in the meantime, a simple search of said board turns up TONS of ideas:

      http://chowhound.chow.com/topics/534114
      http://chowhound.chow.com/topics/405004
      http://chowhound.chow.com/topics/343366
      http://chowhound.chow.com/topics/278713
      http://chowhound.chow.com/topics/441013
      http://chowhound.chow.com/topics/488486
      http://chowhound.chow.com/topics/283506
      http://chowhound.chow.com/topics/520423
      http://chowhound.chow.com/topics/547064
      http://chowhound.chow.com/topics/426282
      http://chowhound.chow.com/topics/312409

      4 Replies
      1. re: goodhealthgourmet
        m
        maslovma Jul 6, 2009 11:09 AM

        Sorry about that... thanks for requesting that this be moved. And thanks for the links!

        1. re: maslovma
          hangrygirl Jul 6, 2009 11:25 AM

          Mojitos!

          1. re: hangrygirl
            i
            inagail Jul 7, 2009 02:01 PM

            Ditto! Yumm!

          2. re: maslovma
            goodhealthgourmet Jul 6, 2009 11:56 AM

            happy to help. i find it's always best to do a search before posting a query, because 99% of the time at least one other Hound has had the same question or problem!

            oh, and one more idea for your mint if you want a non-alcoholic drink...muddle some in a pitcher of fresh-squeezed lemonade.

        2. c
          cheesecake17 Jul 6, 2009 11:59 AM

          strawberry-mint lemonade, with or without vodka

          1. w
            weezycom Jul 6, 2009 12:43 PM

            See if you can sell it to a local bar or middle Eastern restaurant for their drinks or dishes!

            2 Replies
            1. re: weezycom
              o
              Old Spice Jul 6, 2009 09:04 PM

              If you really are looking to use up (or unload) a large quantity of mint, weezycom might be on to something here. Similarly, are there local markets that might want to sell small bunches of fresh herbs? Don't have a clue if there are health code issues or not.

              1. re: weezycom
                h
                Harters Jul 7, 2009 05:38 AM

                Good idea.

                If I had really large quantities, I'd approach my local greengrocer who I know will barter for small quantities of home grown products - we get some great plums once a year from him, that have been grown in one of the gardens in the village.

              2. h
                Harters Jul 6, 2009 03:27 PM

                I grow three sorts of mint so am never short of supply either.

                It freezes reasonably well but does lose some of the flavour. In the past, I've made a mint and apple relish - I've no recipe but quantities were something like a kilo of apples (chopped), a lot of mint (finely chopped), sugar and cider vinegar. Like most of these styles of relish, it'll easily last a couple of years in the cupboard as it's packed with the preservatives.

                1. Boccone Dolce Jul 6, 2009 04:08 PM

                  So, we had these 'Summer Rolls' at a fusion sushi place- they had the vermicelli noodles, shrimp, a few mint leaves rolled up in rice paper and came with a peanut dipping sauce.
                  They were very, very tasty- I let my husband know I could TOTALLY whip these up at home once we start our herb garden again. He normally shuns the rice paper (he doesn't like the texture) but these were winners.
                  Have you seen those chocolate dipped mint leaves? Gorgeous.
                  http://www.ameliarope.com/chocolate/m...

                  1 Reply
                  1. re: Boccone Dolce
                    c
                    cheesecake17 Jul 7, 2009 07:05 AM

                    A friend of mine makes vegetarian summer rolls (tofu instead of shrim) for her kids. They think it's the coolest thing ever- that the paper is see thru and all the veggies shine thru.

                  2. f
                    Foodie in Friedberg Jul 6, 2009 06:54 PM

                    MINT ICED TEA

                    1. Bring 2.5 quarts water to boil.
                    2. Add about six stalks worth of fresh mint leaves to the water and boil for 10 min.
                    3. Remove from heat and let the leaves steep for 20 min.
                    4. Strain water into another container and add 1/4 cup honey.
                    5. Chill well, and serve over ice.

                    1. m
                      Miss Mac Jul 6, 2009 07:01 PM

                      Mojitos.
                      Mint chutney.
                      Fresh spring rolls.

                      1. l
                        lgss Jul 7, 2009 05:40 AM

                        Also only requires a little but I've made mint sugar cookies and mint fudge.

                        1. p
                          Pumpkinseed Jul 7, 2009 06:33 AM

                          On Sunday I visited friends who had an enormous stand of mint growing in the back yand, so I returned home with many tall stalks of mint. I used it all up by making a batch of mint iced tea and also, since I was lucky enough to have bulgur wheat on hand, a big bowl of tabbouli.

                          1. b
                            BeckyAndTheBeanstock Jul 7, 2009 12:16 PM

                            Just concoted my own recipe for mint chutney, because i had so much mint myself. I used 3 cups mint/2 cups cilantro/a sprinkle of sugar (honey might be nice)/ a jalapeno/ lemon juice/salt and pepper. Put in food processor, puree. I use it as a dip for bread (especially good with na'an), veggies, even tortilla chips.

                            1. tommyskitchen Jul 7, 2009 01:21 PM

                              My wife has a family recipe with a well thought-out name: Orange Mint Drink.

                              Freshly Squeezed Orange Juice, Mint, and Simple Syrup - Let Steep (Don't know the ratios, will have to get back to you)

                              Mix with club soda and Vodka....And the OMD Syrup itself will keep for awhile in the fridge...

                              tommyskitchen.com

                              1. Sooeygun Jul 7, 2009 01:39 PM

                                We grow ours pretty much exclusively for ice cream. I don't even really like commercial mint ice cream and I love the stuff I make. You steep the leaves and stalks in the hot milk/cream for about an hour and the flavour and colour really come out. I made a fantastic mint fudge ripple this weekend by layering the still soft ice cream with some good fudge sauce.

                                1 Reply
                                1. re: Sooeygun
                                  k
                                  karykat Jul 7, 2009 06:49 PM

                                  Works even better with a chocolate base for mint chocolate ice cream.

                                  The ice cream with real mint is so much better than what you buy.
                                  No comparison.

                                2. mrbigshotno.1 Jul 7, 2009 07:30 PM

                                  Had to put Round-Up on most of mine, got WAY out of hand.

                                  1. l
                                    lfirebrand Jul 8, 2009 09:15 AM

                                    Lemon-Mint Granita
                                    http://smittenkitchen.com/2009/06/lem...
                                    Can't get easier or more refreshing than that!

                                    I have a bunch of mint too that is slowly going to waste so I have bookmarked this page. So far I have made mint iced tea and added it to some cucumber raita. Not too exciting, but this thread has inspired me!

                                    1. m
                                      MakingSense Jul 8, 2009 09:26 PM

                                      After you finish working hard in your garden, get some of that minty gin, draw yourself a hot bath, and throw a bunch of mint stems into it. The bath and the bathroom will smell wonderful and it's very relaxing....
                                      So is the gin.
                                      You deserve it, after gardening...

                                      1 Reply
                                      1. re: MakingSense
                                        k
                                        karykat Jul 9, 2009 02:18 PM

                                        This is a wonderful idea! The gin and the minty bath.

                                      2. e
                                        Erika L Jul 9, 2009 08:18 AM

                                        I make a sauce of chopped mint and basil, with some olive oil and chopped garlic and use it on legs of lamb (brush it on while cooking and serve with a puddle on the side). one batch will use two or three healthy handfuls of mint--the ratio of mint to basil important. I also bruise a big handful and scald with milk or cream as a base for ice cream or for pastry cream to line summer fruit tarts (it turns the cream a kind of gray-green so I try to cover as much of it as possible with fruit).

                                        2 Replies
                                        1. re: Erika L
                                          k
                                          karykat Jul 9, 2009 02:17 PM

                                          Epicurious has a tart recipe (strawberry I think) with a pastry cream with infused mint. It does turn the pastry cream a little greenish. Fabulous flavor that goes well with the fruit.

                                          Let me know if you want me to find that one.

                                          1. re: Erika L
                                            j
                                            jessicaharper Jul 17, 2009 08:56 AM

                                            I mix 1/4 cup each olive oil, balsamic V, lemon juice, and add 4 minced garlic sloves, 2 tbls mustard, salt and pepper and 1/4 cup chopped mint, 2 tbls chopped rosemary. Marinate butterflied leg of lamb in this, then grill, 15-20 minutes per side...delish

                                          2. j
                                            jessicaharper Jul 17, 2009 08:58 AM

                                            Here's my family's favorite recipe for Mint Iced Tea, great to have on hand in the summer: http://thecrabbycook.com/?p=90

                                            1. tcamp Jul 17, 2009 09:26 AM

                                              Instant mint tea at work, uses up gobs if you do this a couple of times a day.

                                              Stuff a glass full of mint stalks and one green tea bag. Fill with water. Microwave for 3 minutes. Let it steep for 10 minutes or longer if you happen to be on a call or in a meeting. Drink warm or poured over ice.

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