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Mint coming out my ears!!!!

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sparkareno May 12, 2012 02:08 PM

After many years of measly mint in my yard, I finally have a huge mint farm.....tons of it. And I mean tons. I use it in pestos, drinks & salads. Does anyone have any other ideas to use this stuff up or to perserve it?

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  1. twyst RE: sparkareno May 12, 2012 02:10 PM

    make mint jelly!

    1. Chinon00 RE: sparkareno May 12, 2012 02:42 PM

      We add mint to a very simple summer pasta dish of red grapes (halved and seeded), mild Italian sausage, grated cheese and short noodle (i.e. rigatoni).

      1. jpr54_1 RE: sparkareno May 12, 2012 02:45 PM

        dry leaves and make tea-
        place leave in icecube tray and freeze
        make a mint pesto

        1. Njchicaa RE: sparkareno May 12, 2012 03:08 PM

          I use it in 2 chicken marinades: Cook's Illustrated Peruvian Roasted Chicken with garlic and lime (I just roast it like I would any other chicken as the instructions are too fussy for me) and Epicurious' chicken with cumin and mint (I think that's what it is called) You can find both through a google search

          The CI marinade works well on chicken pieces as well.

          1. weezieduzzit RE: sparkareno May 12, 2012 03:22 PM

            I picked a 2 gallon ziplock full of it today for a barbeque we're going to... for mojitos!

            1. Hank Hanover RE: sparkareno May 12, 2012 03:32 PM

              Good luck on getting rid of it. Once that stuff takes hold, it becomes very invasive. In fact mot people recommend planting it in containers.

              1 Reply
              1. re: Hank Hanover
                mrbigshotno.1 RE: Hank Hanover May 13, 2012 12:58 PM

                Yep, I put Tri-Ox vegetation killer on the huge mess of it I have, do it in the spring, kills it off until next spring, back up it is again and even more of it.

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                Fargo RE: sparkareno May 13, 2012 02:04 PM

                I make a cold noodle salad with cilantro, mint and lime juice that is delicious.

                Toss a bunch of mint and cilantro in a blender or processor add fresh lime juice, a dash of fish sauce, a dash of sesame oil and a bit of sugar to taste (sorry, I don't have measurements -- I just keep tasting until it's balanced the way I like it), some hot pepper flakes if you like spicy things. It should have the consistency of a thin pesto, so you may need to add a bit of water to thin it out. Toss with cold noodles and thin strips of carrots and cucumber and top with chopped peanuts and shredded unsweetened coconut.

                2 Replies
                1. re: Fargo
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                  Nanzi RE: Fargo May 14, 2012 09:52 AM

                  OMG that sounds good. LoCarb diet, need to find noodle substitute. that sounds too good to miss!
                  and I hate spaghetti squash. Maybe zucchini strips or coleslaw mix, hmmmm...

                  1. re: Nanzi
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                    CuriousCat RE: Nanzi May 15, 2012 09:16 PM

                    If you have an Asian grocery or Whole Foods, Konnyaku (also called Shirataki) noodles might work well here. They have a really "bouncy" texture, but for Asian recipes it's less weird than for Western-style pasta uses.

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                  kathleen440 RE: sparkareno May 14, 2012 07:37 AM

                  Make a mint simple syrup to use in cocktails and NA drinks. It's great in everything from mojitos to tea to seltzer. It's also great drizzled on strawberries.

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                    edwardspk RE: sparkareno May 14, 2012 12:28 PM

                    Being a good Southerner, mint julep was the first thing that came to my mind. Just go easy on the minted simple syrop - the drink should practically be all bourbon over crushed ice, with just a splash of minted simple syrop, then garnish with a mint sprig. Quite refreshing on a hot summer day.

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                      meagan RE: sparkareno May 14, 2012 01:09 PM

                      nam sod....a Thai salad using lots of mint, ginger, cashews, lettuce, chicken/pork or tofu...

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                        pavlova RE: sparkareno May 14, 2012 06:40 PM

                        I made chickpeas in mint and tamarind sauce tonight from World Vegetarian by Madhur Jaffrey and it was delicious. The color is most unfortunate, but they are spicy and tasty, and it used a packed cup of mint leaves.

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                          escondido123 RE: sparkareno May 14, 2012 09:13 PM

                          Tabouleh. Then maybe just cut it back and rest for awhile....it will come back.

                          1. mattstolz RE: sparkareno May 14, 2012 09:16 PM

                            no one has said ice cream yet???

                            ice cream!

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                              ceekskat RE: sparkareno May 14, 2012 09:30 PM

                              You can make chutney & use it as a spread for sandwiches (grind mint, bit of water, garlic, green chili, salt & lemon juice to taste- sometimes use few walnuts or peanuts to give consistency)

                              Also, my family loves this salad...

                              http://www.foodnetwork.com/recipes/bo...

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                                AllieM RE: sparkareno May 15, 2012 08:00 AM

                                Soups! Chilled cucumber and mint soup, pea and mint soup and spinach mint soup!!

                                1. meatn3 RE: sparkareno May 15, 2012 09:36 AM

                                  I saw a recipe for an interesting potato salad recently:

                                  http://www.dailymail.co.uk/femail/art...

                                  I make an Italian green bean salad which is served at room temperature. Blanch and dry green beans. Drizzle with a good olive oil. Toss with lots of chopped mint leaves and minced garlic. I got this recipe from an ex-Moosewood chef and it is really good! Plus it is nice to have a salad for pic-nics that you don't have to worry about sitting out.

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                                    sparkareno RE: sparkareno May 15, 2012 09:42 AM

                                    So many great ideas...thank you all. I will be trying many of these.

                                    1 Reply
                                    1. re: sparkareno
                                      mattstolz RE: sparkareno May 15, 2012 05:05 PM

                                      make sure and report back for us!

                                      oh... and dont put it in your ears. no matter how much mint you have, its much more useful in your mouth.

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                                      Abby0105 RE: sparkareno May 15, 2012 03:08 PM

                                      A friend of mine used to pluck a sprig every morning and put it in the water bottle she carried with her all day.

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                                        AdinaA RE: sparkareno May 15, 2012 04:26 PM

                                        Gardeners divide between considering it a weed and a prized herb. It can be really hard to stop mint from taking over a garden.

                                        The thing to do is to hang it up in bunches and dry the leaves for tea next winter. You could put the dried leaves in pretty bags or boxes as loose tea and use it for gifts. Most hostesses (most people) will appreciate a gift of caffeine-free mint tea.

                                        1. DiveFan RE: sparkareno May 15, 2012 04:41 PM

                                          Larb - the Lao / Thai dish also spelled laap and laab. Here's several recipes from a quick search:
                                          http://www.thaitable.com/thai/recipe/...
                                          http://www.myrecipes.com/recipe/larb-...
                                          http://thaifood.about.com/od/thaisnac...
                                          I prefer grilled beef or ground turkey with mint, cilantro and minced hot green chile. Very tasty and refreshing for a meat dish.

                                          If you like south Asian cuisine, make some mint relish (minced mint + cilantro + hot green chile). Here's a representative one:
                                          http://www.khanapakana.com/chutney-re...
                                          Perhaps paulj has a better recipe.

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                                            LisaPA RE: sparkareno May 15, 2012 08:58 PM

                                            Mint chimichurri - uses 2 cups mint. I made this recipe last year and it was way more than the lamb needed. I ended up using it on everything: as a pizza sauce, with yogurt for dressing, with sour cream for chip dip, you name it. It is fantastic!

                                            http://www.epicurious.com/recipes/foo...

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                                              CuriousCat RE: sparkareno May 15, 2012 09:19 PM

                                              Maybe Vietnamese style rice-paper rolls? I love a watermelon, mint, and feta salad in warmer weather. I worked at a place once where they habitually steeped mint in water, either with lime/lemon slices, or with cucumber slices. Really refreshing.

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