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Mint, mint, everywhere...

Not a fan of a mint julep and don't make lamb chops with mint jelly, yet the mint is taking over the garden and I feel the need to embrace its loveliness.

Any suggestions?

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  1. ice cream. stews. mojitos. pesto. with peas. on fish. in north african type foods. with chicken. with berries and cream.

    5 Replies
    1. re: thew

      Dry it for tea/bath soak, but more importantly: get it out of the garden now or it really will take over EVERYthing. Get the vertical sprigs and the horizontal runners out now while you still can...

      1. re: beethoven

        YES! You can never keep up with it.

        1. re: beethoven

          My cousin makes all natural lotions, body oils, hair products, soaps, shampoos/hair rinses, etc. She uses mint, lavender, and other herbs in her products. I second using mint in the bath as well as steeping it for a hair rinse.

          On the food side, why not make a lemon & mint granita or sorbet? Mint can be added to garden salads, chiffonade it to add to pasta & veggie salads, mix with kosher or rock salt to make a salt crust for seafood etc. I'd stuff it under the skin of poultry before baking or grilling or into the cavity of a whole fish. It can be steeped for a mint & Ginger lemonade and/or iced tea. I'd also use it in a crumb topping for any seafood, chicken, pork, etc. Think outside the box like making white chocolate drizzled eclairs filled with mint pastry cream or a orange mint tiramisu.

          Another suggestion is to make mint infused liquor; perhaps vodka or gin and it would be interesting in brandy...start early on those Christmas gifts!

          Edit: I just found this recipe for a veggie slaw that has mint in it; it looks tasty: http://www.ososweetonions.com/recipes...

          1. re: Cherylptw

            I was also thinking the same, Cheryl, re mint in a granita or sorbet.

            I also like it in salads like tabbouleh, artichoke salad, or on cut fruit like melons or citrus. And you could steep some in some sugar water and make a mint simple syrup for fruit salads and drinks.

          2. re: beethoven

            Really? My mint has never really spread, and I don't even use that much of it, maybe that's why?? Either that or the rosemary, which is much heartier a plant, is crowding it out?

        2. +1 for pesto - the sweetness of the mint is a great complement to the bitterness & earthiness of walnuts or pine nuts. other ideas:
          - mint & cucumber raita
          - chutney
          - rice
          - minted peas & carrots (or minted pea soup)
          - tabbouleh
          - gremolata
          - zucchini
          - brownies
          - ice cream
          - fruit salad
          - salad dressing

          1. Mint salad (whole mint leaves dressed with olive oil and lemon juice, plus any combination of nuts, orange or tangerine or other fruit, palm hearts, other vegies you like). Turkish style chopped salad with mint, bell peppers, scallions, celery, and parsley. Mint tea (mash fresh leaves along with sugar, add hot water).

            1. Mojitos are always good.

              Last week I made a really nice mint iced tea. I washed and lightly crushed with my hands about 5 big sprigs of mint and threw them in a pitcher. I put 5 teabags in the pitcher and poured hot water over it all and stirred in some sugar. I let the tea steep but left the mint in, chilled and served. It was lovely and refreshing.

                1. Moroccan mint tea. My fav :)

                  Also I suggest: http://www.foodnetwork.com/recipes/br...
                  This recipe was AMAZING and it has a mint-yogurt sauce that's to die for. If you don't want to make the chicken you could at least make the sauce and use it for anything else you like.

                  1. I chop it up into stir fries, salads, etc.
                    Mint and cilantro chutney. Of course, ice cream is my favorite.
                    Here is a recipe: http://breakingbreadwithdavies.blogsp...

                    I have also made the ice cream with a cornstarch base instead of egg yolk base and a mix of the two.