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i have almost 1/2 lb of fresh mint. what can i make?

i will need to use up this mint in 2 days, maybe 3 at the most. any suggestions? thanks!

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    1. re: wattacetti

      aha! thank you, wattacetti and youareabunny. yes, i love me a julep or a mojito on a hot summer night. but if i drank enough of such drinks made with 1/2 lb of mint i need to use up in 2-3 days, well, you can imagine what kind of a state i would be in. heh.

      1. if i were to make a pesto with the mint, what could i do with it? just thinking outloud.

        4 Replies
        1. re: ritabwh

          I have a recipe for grilled swordfish that uses a lemon/mint/basil marinade. You could probably use the mint pesto as well.

          1. re: ritabwh

            I use it as a dipping sauce for crackers, veggies, meat, anything . Schmear it chicken, fish before I bake it. Mix it in mashed potatoes... I can go on

            1. re: ritabwh

              I made a parsley-mint pesto recently that came out pretty well (we have bumper crops of both) - about 1 cup each of the leaves, 1/4 c almonds, 2 tbsp olive oil, 2 cloves peeled garlic, 1/2 tsp salt. (Add more/less of anything to taste). Pulse in food processor until consistency is to taste. Makes about a cup of pesto; easy to double/triple. We used it on whole wheat spagetti, but it would also make a good sandwich spread or addition to roasted potatoes.

              1. re: ritabwh

                Mint pesto is fabulous with any lamb preparation - sort of a savory twist on mint jelly.

              2. Steep some in iced tea.
                Make simple syrup infused with mint.

                Alternatively, you could freeze the leaves in ice cubes to preserve them for future use.

                  1. We love this recipe for chicken kebabs with mint and red onions-thread whole leaves of mint on the skewers between the other stuff and they get nice and crispy.

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

                    1. Stack about 8 leaves in an ice cube tray, tamp down, and cover with water. When frozen, pack in a zip-lock bag. Thaw and drain before using. It won't be fresh mint, but it won't be far off.

                        1. re: ipsedixit

                          I made homemade ice cream with fresh mint and it was way too.... something for me. Minty? Different from the artificial mint flavor I grew up with? In any case, I didn't like it and felt like I wasted all of those eggs and all of that cream.

                          1. re: Njchicaa

                            Was it *just* mint?

                            Or did you combine it with something? B/c I agree that mint alone is a bad way to go, but in combo with something more tempered and sweet, it's magical.

                            Try anyone of the following:

                            - Mint and honey
                            - Mint and almond butter
                            - Mint and Nutella
                            - Mint and fig

                            1. re: Njchicaa

                              It might be that your mint isn't peppermint, which is the extract usually used in mint ice creams. If your mint is spearmint (which is commonly grown) or another variety of mint, the flavor will be different than what you're used to.

                          2. I have 3 offerings from my ever-growing "want to try someday list"

                            Chicken hariyali (tikka marinade with mint and cilantro)
                            http://www.food-india.com/recipe/R076...

                            Moroccan mint tea jelly
                            www.taste.com.au/recipes/17363/morocc...

                            Heston Blumenthal's mint granita
                            http://www.guardian.co.uk/lifeandstyl...

                            1. I made really good "Greek meatballs" last week with ground beef and turkey, diced mushrooms, some finely grated zucchini, wilted and drained kale (just a little,) feta, fennel seed, some red pepper flakes, salt and pepper, mint and oregano. I am SO GLAD I made enough to freeze a couple dozen because they were a huge hit.

                              1. Pudina (Mint) chutney. It's an indian condiment. Great for serving with Indian apps or as a sandwich spread.

                                1 Reply
                                1. re: boogiebaby

                                  Mint lemonade, if it's as hot where you are as it is where I am : -).

                                2. mint-blueberry-vinegar sparkler. puree blueberries with apple cider vinegar and mint. mix 50-50 with sparkling water. enjoy.

                                  you can also use mint for homemade cosmetics, as well as mint iced tea or mint-infused water (just muddle the mint up and leave to marinate in ice water). another good use is with watermelon, either in a salad or juiced/smoothie-d.

                                    1. I like this recipe: http://www.epicurious.com/recipes/foo... Chicken with Lemon, Cumin, and Mint The original recipe calls for chicken thighs but my husband doesn't like them so I just use boneless skinless chicken breasts. The mint isn't an in-your-face flavor but it does hang out there in the background giving the chicken a pleasant fresh flavor.

                                      1. Mint Green Tea Ice Cream!!

                                        1. A couple months ago when I cleared an area of my lawn of mint I made a couple fresh dishes and realized I needed to use the rest of my bounty in dishes that can be frozen. I made a pesto consisting of mint, toasted almonds, garlic, and olive oil and froze the rest with lime zest, sugar and water for later mojitos (though I'll be guaranteed to still have fresh mint from the remnants in the yard.) Both worked well with freezing. I like the pesto with cheese and crackers, in a grilled cheese, as an additional pasta topping on a pasta salad/ pasta I've found a bit bland, and as an addition to salads such as tomato, avocado, hearts of palm, and fruit.

                                            1. thanks everyone for your suggestions! i settled on mint/parsley pest. grilled up a small leg of lamb, sliced and served panini style with the mind pesto. also did a meal with pasta with the pesto and left over lamb slices. and froze the rest..

                                              1. Ice cubes with a mint leaf for future libations.