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Sep 16, 2009 03:21 PM


Esteemed Chowhounds,

I have a bumper crop of mint in my backyard. Seeking your tips on ways to use it up before the frost hits. I can only drink so many mojitos :)

Many thanks,

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  1. What variety of mint do you have?

    2 Replies
    1. re: todao

      todao, is there such a thing as plain old garden variety mint? It is the final survivor of a mixed herb planter purchased at Metro in the beginning of summer...

      1. re: trishna

        Well, the plain old garden variety of mint is usually called just that, "garden mint", and spearmint or lamb mint are perhaps the two most common varieties. The only reason I asked was that there are perhaps thirty or more varieties of mint and some work better in some recipes than others.
        I like the suggestions made by hankstramm. Mint goes with anything chocolate, and you could try some as an ingredient in your french toast batter or perhaps in a donut batter. But mint is not something that everyone likes so be careful not to offer it to someone who would rather have some other herb with their breakfast.

    2. Burmese or Thai Mint and Lamb (beef). Awesome use for it. Mint yogurt sauces. You can puree it and freeze it too.

      1 Reply
      1. re: hankstramm

        Do you have a favorite recipe for the Burmese or Thai Mint lamb? Can you point me to one?

      2. Here's a thread on mint suggestions from a few months ago:

        Another thing I like to do is make mint mayonnaise--puree mint w/olive oil and then whisk it into mayo. It is great on lamb sandwiches. (I've been known to dip a lamb rib chop or two--or lamb "lollypops"-- into it.

        1 Reply
        1. I like to put a sprig of fresh mint in my water bottle every day. Smush it up before you drop it in. Refreshing. p.j.

          1. Tabbouleh. Soak two cups of bulgur in a big bowl of cold water while you chop a LOTof mint, parsley, and scallions. Press all the water out of the bulgur, salt to taste, mix in the mint and parsley, and season with lemon juice and a little olive oil. Some people add chopped tomato and cucumber but I don't as they make the tabbouleh wet; without them it will hold a week in the refrigerator---also I don't add garlic as the lemony-minty flavor is so delicate.