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Mint Recipes?


I got a bunch of fresh mint leaves from my CSA this week and I also have some growing in a pot this year. Unfortunately, I have absolutely NO recipes that call for fresh mint. I am looking for dinner recipes, not drinks, if possible.

Does anyone have any ideas?

Thank you so much!

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  1. I just made a wonderful chickpea and feta salad with mint, I love combining mint, garlic and olive oil and mixing it into hot new potatoes and serving it with lamb and stuffed tomatoes. Any and all Vietnamese dishes. I love love a delicious fatoush salad with dried and fresh mint.

    1. A watermelon salad with mint and feta is delicious in the summertime. You could add cucumber.

      Second on the Vietnamese dishes. A little pickled carrot and some mint leaves can really brighten up a sandwich, even if you're not doing a classic Vietnamese treat.

      1 Reply
      1. re: eepi

        yep, OH likes watermelon, a minimal amount of tomato, cucumber, mint, salt, pepper, a little olive oil, sometimes a little balsamic, and feta.

      2. This recent clip from Bon Appetit is on my to-try list. I plan to use less fish sauce, but that's just me:

        7 Replies
        1. re: kattyeyes

          Bookmarked, kattyeyes! I'm going to get some ground pork from my guy at the farmer's market tomorrow with this in mind. I've got a tub of gochujang that I'll use instead of the sambal oelek. I'm tempted to roll it up in rice paper wraps. Will probably try as a salad or lettuce wrap first.

          1. re: eepi

            I had to look up gochujang. That sounds yummy!

            I was planning to use my Union Foods chili sauce.

            And though the OP is looking for dinner options, the opportunity to make fresh mint stracciatella should absolutely NOT be overlooked. :)

            1. re: eepi

              My husband stole a taste of the pork from the fridge and confessed that he liked it! I lacked cucumber & was honestly too lazy to go get some. I ate it as a salad and loved it! I do think it would be even better as a wrap with rice stick noodles. My husband liking it was a huge shock! My gochujang is very mild so it wasn't an overwhelmingly spicy bang - and the mint was fantabulous. I might even add some basil and maybe even a sprig of cilantro next time. In rice paper wraps!

              1. re: eepi

                I planted two mint plants in my garden 3 years ago and now it's taken over by storm. I have to constantly pull it out. Id rather cook with it than throw it away.

                I also have a fridge full of gochujang and rice wrappers in the pantry.

                Yum! Thanks!

            2. re: kattyeyes

              Why less fish sauce? One of my favorites.

              1. re: kattyeyes

                Deelishhh! Chopped cashews on top.

                1. re: kattyeyes

                  Gotta make, once get hands on mint. Love savory mint dishes.

              2. Oh, I'm your huckleberry.
                Years ago, I sowed mint seeds around the house to deter rodents in the garden (it worked, btw), but the mint got happy and now I have tons.

                How about a mint chutney to go with lamb chops or beef?

                I've seen recipes that use ginger (google "mint chutney") and even apple or raisins in the chutney, but I use shallots, scallion, cubano and jalapeno, olive oil and a shot of apple cider vinegar as my standards.

                8 Replies
                1. re: pinehurst

                  Sowing mint seeds, funny! But did it work to deter rodents?

                  My mint grows in a container but there are mint descendants growing up to 40 feet away in sidewalk cracks, etc.

                  In high season, I make mint pesto to slather on meat and also put slightly crushed stems in cold water as a refreshing drink.

                  1. re: tcamp

                    I don't even care if it deters rodents. I love that my mint clippings are currently forming a mojito garden between the hydrangeas. :)

                    1. re: tcamp

                      It really did work to deter my usual suspects (field mice, chipmunks, squirrels, rabbits) I'm shocked! And I'm incredibly *not* careful with it, and it grows like the dickens anyway.

                      I love mint in water and iced tea, and only recently branched out into making chutneys, pesto, etc. I give a lot away, too.

                      1. re: pinehurst

                        I was thinking of the same thing as a ground cover. Hmm...

                        1. re: buttertart

                          I planted it once as a ground cover. Unless it gets regular water, which I hadn't intended in that spot, in my situation, it put up tall, spindly spikes with not very tasty mint. Where we are now, it escaped from the planter where I had it into the lawn. But it's in a corner so I just mow it down, have a great smell and have plenty of mint along the edges where the mower doesn't reach.

                          1. re: c oliver

                            may depend on your soil. i planted it alongside my old house in pretty sandy soil. eventually it conquered everything else except the fennel. i rarely watered it and had bushels of the stuff every summer.

                            1. re: hotoynoodle

                              Maybe that was the case. That house was on decomposed granite which perhaps drained too fast.

                      2. re: tcamp

                        Oh yeah! Mine was in a container also and is now in that corner of lawn. But I just mow it and it smells sooo good :)

                    2. If you like lobster, mint and lobster goes surprisingly well together. I love this pasta recipe that I made once and now repeat often: http://smithratliff.com/2011/08/02/lo...

                      1 Reply
                      1. re: loratliff

                        I'd have never thought of that combo (and I'm not even a big lobster fan), but I would like a bite. :)

                      2. It's mojito season-cuban style!
                        The mint varieties continue to fascinate me. Finally located apple mint!

                        Teas, fruit punches, cocktails, cookies, ice cream, sorbet, gelato, infused simple syrup, infused in dry sugar, in vanilla extract, in vinegar, in the flower pot!

                        What don't we love mint for?

                        1. I dry my garden mint, spread on cookie sheet in a low-temp oven and store it in a closed jar. I use it year-round for mint brownies, mint cookies and this tarragon/mint salad dressing (from Dinner a Day cookbook). You can substitute fresh, chopped mint by using about 3x as much.

                          Marinade/oil from a 6.5 oz jar of marinated artichoke hearts
                          2 T. white wine vinegar
                          1/2 tsp. dried tarragon
                          1/4 tsp. dried mint
                          Salt & Pepper / other seasoning to taste

                          1 Reply
                          1. re: MidwesternerTT

                            I will definitely try to dry some of it, and the many other herbs I am growing.

                          2. I've started using it lots of places that I might think of using basil.

                            Tomatoes and mint go very well together. Add it to panzanella or tomato mozzarella salad.

                            Mix some in tabbouleh along with parsley.

                            Tonight I'm making a fennel, orange and feta salad with mint.

                            I also love making cilantro-mint chutney This is a great base recipe, and I'll do the variation substituting half the cilantro with mint. http://www.manjulaskitchen.com/2007/0...

                            5 Replies
                            1. re: 4Snisl

                              Yes, I use mint where I might otherwise use basil too - it works well. I love mint "pesto" - it's a great way to use up a TON of mint, and it freezes really well.

                                1. re: nat8199

                                  and could use coconut oil instead of olive oil

                                  1. re: nat8199

                                    I make mint and pistachio pesto - just add olive oil and lemon zest - leave it a bit chunky - goes great with Lamb and also I served it with sauteed baby artichoke hearts and burrata with shaved parmesan.

                                2. re: 4Snisl

                                  mint, oregano, marjoram and basil are all related plants :)

                                3. An Italian American friend used it in her red sauce- the secret ingredient she said.

                                  1. These Chipotle Meatballs from the current Cookbook of the Month Mexican Everyday use a half cup of mint in the mixture... sounds weird but they're REALLY delicious: http://www.cookstr.com/recipes/chipot... I and others made with ground turkey vs the pork.

                                    8 Replies
                                    1. re: juliejulez

                                      I was just about to post this recipe - these meatballs are awesome! I made them without the mint the 2nd time, and they're not nearly as good without it.

                                      1. re: biondanonima

                                        Yeah it's kinda weird how when it's there, you don't say "hey, that's really minty!" but if it's gone, you notice it.

                                        1. re: juliejulez

                                          Yeah, I subbed cilantro the 2nd time and even my DH, who prefers cilantro to mint in most applications, thought they were way better with mint.

                                      2. re: juliejulez

                                        These meatballs sound wonderful! This is definitely going on my list.

                                        1. re: juliejulez

                                          Oh, goodie! I just got this book and am fixing the pork tinga tacos tonight. Now I'll look forward to this.

                                          1. re: juliejulez

                                            These sound great. Mr Bayless can Do No Wrong.

                                            1. re: juliejulez

                                              I thawed out about 6oz. of ground pork (we grind our own) and was thinking about doing a few, small meatballs as a little app when some friends come over. Do you think these would be good without the sauce? Just a toothpink kinda bite?

                                              1. re: juliejulez

                                                I was going to post albondigas soup (with mint in the meatballs) but I'll just add to this thread to say mint in meatballs is not at all unusual in Mexican cuisine. And the meatballs are better for the mint, and they don't taste "minty" per se. Very subtle and unusual flavor effect.

                                              2. Thai meat salads like larb or yam are a great way to use up a ton of mint. Tabbouleh is another light option, though good tomatoes really make or break this salad.

                                                The herb also has a natural affinity to lamb so you can add mint to your marinade for lamb chops or simmer it with vinegar and sugar to sauce the meat. As mentioned before, mint pairs decently with crustaceans and I would not turn down a simple dish of pasta tossed with crab, chilies, mint and lemon. The latter trio of ingredients would also make a lovely addition to a salad of orzo and mozzarella.

                                                1 Reply
                                                1. re: JungMann

                                                  I am off to look up some recipes now...

                                                2. Light lunch/dinner:

                                                  Lavash bread
                                                  Mix together Albacore tuna with a tad of Greek plain yogurt & pickle relish
                                                  Top with spinach leaves & mint leaves
                                                  Roll & enjoy!

                                                  1. i add it to baba ghanoush because OH doesn't like parsley.

                                                    i will pulse it in a food processor with chopped fresh ginger to make a paste, then mix with salt and pepper, and spread on white fish filets (tilapia, sole, etc.) and broil/roast.

                                                    mixed into turkey burgers with onions, roasted red peppers, diced olives, a little hummus sometimes and some almond meal to bind...

                                                    you said no drinks, but we'll make a pitcher of water with some sliced cucumbers and mint at the bottom... quite refreshing.

                                                    1. Personally I don't care for mint in my food, but I have had it with peas and butter, and it wasn't too bad.

                                                      Mojito's would be a lot of fun though! :D

                                                      1. Love this recipe! http://www.epicurious.com/recipes/foo... I use it with boneless skinless chicken breasts.

                                                        1 Reply
                                                        1. re: Njchicaa

                                                          Awesome! I am making the meatballs tonight, but I will have to try this later this week.

                                                          1. I know you were looking for dinner recipes primarily, but I was really impressed with this mint cheesecake - esp. since it is flavored with fresh natural mint, not flavoring.

                                                            It also looks SPECTACULAR - and pretty easy:)


                                                            1. Mint is one of my favourite herbs, I'm never without it (and have just planted some in the backyard so I hope I don't kill it!)

                                                              I use it mostly for fresh mint tea. I also love to make mint and lemon cordial (so refreshing!) or just toss mint leaves with lemon into water. Fattoush is good to use it up, as is adding loads to a spring risotto (with basil, peas, broad beans, courgette)

                                                              Mint syrup to add to baklava?

                                                              1. Here's one of several similar Thai pork with mint leaves recipes:


                                                                1. +1 on mojitos.

                                                                  How about in fresh spring rolls?

                                                                  1. herb jelly, from the Bernardin website (homecanning.ca) or Jardin (homecanning.com) to serve with roast lamb, or to mix with lemon and use to glaze roast chicken

                                                                    1. http://ten.com.au/tvshows/jamieoliver...

                                                                      This spring sauce from Jamie Oliver is simple and delicious. I serve it with pasta and add crispy bacon instead of the trout. I've not made the salad either, because really, the pasta alone is plenty for me. It also freezes great.

                                                                      2 Replies
                                                                      1. re: Musie

                                                                        This recipe looks perfect. I also have some spring onions and asparagus from the CSA for this recipe.

                                                                        1. re: Musie

                                                                          This looks absolutely wonderful, Musie. I can see it with hot smoked salmon instead of the trout, too. Thanks for the link.

                                                                        2. i usually add it to lamb meatballs, along with lemon zest and sesame seeds.

                                                                          recently made a savory pea flan with fresh mint that was heavenly.

                                                                          don't be afraid to chop and mix it with other herbs too. it plays nicely with various basils and cilantro.

                                                                          the nice part of growing your own is you wind up with copious amounts so can use it generously.

                                                                          1. Ok try this fantastic Greek recipe. It's a favorite in spring time in Greece and great! You will need about 2 eggplants, 2 green peppers, 2 zucchinis, 2 carrots, 2-3 potatoes, 1 very large onion, 4 garlic cloves,1 can of crushed tomatoes, one big bunch of mint and a bunch of parsley. Olive oil (about a quarter to a half a cup), about a cup of water,salt and pepper.
                                                                            Cut your veggies into large chunks (this is an oven recipe, so cut as you would for roasting) and place into a pan. Then in your food processor add the onion, garlic, oil, mint, parsley, salt and pepper. Blitz that until coarsely chopped. Then pour that over veggies and mix well with the water.
                                                                            Bake at 375 for about 1- 1 1/2 hrs. Depending on your oven. Check periodically and mix.
                                                                            Serve with feta cheese if you like or some other cheese of your preference. A tangy one works best.
                                                                            This is very easy and absolutely delicious! Good luck and enjoy!

                                                                            3 Replies
                                                                              1. re: buttertart

                                                                                No actually it isn't. Briam (which is the real name of the dish) is with zucchini and potatoes alone and only with parsley. But I've taken it to a next level which I think is a lot more interesting and flavorful!! If you're a veggie lover you will appreciate this dish.

                                                                            1. I made a salad of chopped radishes from the farmer's market, orange segments, and arugula, mint and chives from my garden. Made up a quick orange vinaigrette. It was really good.

                                                                              1 Reply
                                                                              1. re: C. Hamster

                                                                                One of the best salads I ever ate - years ago at a midEastern
                                                                                restaurant in SF - consisted of what seemed to be equal
                                                                                portions of mint, cilantro and flat parsley in a simple
                                                                                vinaigrette. I've come close but never been able to
                                                                                duplicate it exactly.

                                                                              2. In our regular rotation is mint and feta lamburgers. Finely chop the mint and mix with ground lamb and crumbled feta to make burgers.

                                                                                I know you said no drinks but mint simple syrup is great to have on hand for cocktails or use to make minted lemonade.

                                                                                replace some of the basil with mint for a twist on pesto

                                                                                I second (or third) the mint watermelon feta salad.

                                                                                1. I make a fake Middle Eastern-tasting meal by mixing ground beef or lamb with mint, cinnamon, garlic, and dill. I make this into meatballs and put them in a baking dish with canned tomato sauce, plenty of lemon juice, and more mint, garlic, cinnamon, and dill, and of course salt to taste. I add chunks of onion, green pepper, and zucchini here and there in the sauce and bake all of it together. Serve with rice.

                                                                                  Fresh mint is also the thing to put in tabbouleh. And there's always mint tea---just put a bunch of mint in a mug and pour hot water over it.