# Mint; Growing and Cooking With **URL:** \ **Category:** Cafe Society\ **Created:** [May 13, 2017, 8:22pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552 "2017-05-13T20:22:31Z")\ **Posts on this page:** 17\ **Page:** 2
**Author:** ![jerez](https://avatars.discourse-cdn.com/v4/letter/j/c68b51/32.png) [@jerez](https://boards.straightdope.com/u/jerez)\ **Post date:** [May 14, 2017, 6:38am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/21 "2017-05-14T06:38:30Z")
> [@](#): > > Recipes, anyone? Called “tomato soup” by some: Sauté a large chopped onion in high-quality olive oil, add a bundle of chopped green asparagus, 5-6 peeled and chopped tomatoes, a bit of sweet paprika and plenty of spearmint. Cook until soft enough, add pieces of bread. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 14, 2017, 2:19pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/22 "2017-05-14T14:19:06Z")
> [@Sunny\_Daze](#): > > This.^ It will take over. If you plant it, consider a barrier to stop it where you want it to stop. I had a plant under my hose that I ignored completely, except to pull out when it started spreading too far. While I had tenants in the house (who did not care for the landscaping in any way) the mint took over the entire bed. It grew in so thick it choked off 3 mature rose bushes that were several years old and well established. I’ve ripped it all out, and I still keep finding new “volunteers”. > > I’d look for other ground cover and plant a few mint plants in pots to use for cooking. I called in a napalm strike from the local National Guard unit. When the smoke cleared, the mint had formed a message saying “Is that all you got?” ---
**Author:** ![Tara57](https://avatars.discourse-cdn.com/v4/letter/t/4bbf92/32.png) [@Tara57](https://boards.straightdope.com/u/Tara57)\ **Post date:** [May 14, 2017, 3:38pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/23 "2017-05-14T15:38:12Z")
Tabbouleh infused water ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 14, 2017, 3:41pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/24 "2017-05-14T15:41:57Z")
It sounds like I’ll have a plethora of mint – which is what I was expecting. We’ve got these light green-and-white broadleaf plants that grow everywhere. I’d rather have mint. But it does sound as if I’ll have to keep on top of them. I’m not all that into sweets. Sure, I eat them; but I prefer salty, and like the idea of cooking with mint. Having said that, I do have an ice cream bowl attachment for my stand mixer. I found this online [mint ice cream]: > [@](#): > > 1. Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil! > > 2. Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep. The recipe says it’s a ‘delicately flavored, light mint ice cream.’ I’d actually like a strongly mint-flavoured ice cream – and with chocolate bits in it. Maybe I can make it with 50 or 60 mint leaves instead of 20. ---
**Author:** ![Two\_Many\_Cats](https://avatars.discourse-cdn.com/v4/letter/t/8dc957/32.png) [@Two\_Many\_Cats](https://boards.straightdope.com/u/Two_Many_Cats)\ **Post date:** [May 14, 2017, 5:39pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/25 "2017-05-14T17:39:22Z")
> [@Chefguy](#): > > I called in a napalm strike from the local National Guard unit. When the smoke cleared, the mint had formed a message saying “Is that all you got?” And then, there came the chilling rattle, " EX-TERMINT-ATE!!!" It was horrible. Charred corpses everywhere…but they smelled nice and refreshing. “MINT IS SUPREME!!!” ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [May 15, 2017, 12:53am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/26 "2017-05-15T00:53:49Z")
A little chiffonade of mint is surprisingly awesome in a fruit salad. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [May 15, 2017, 12:56am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/27 "2017-05-15T00:56:52Z")
> [@Ukulele\_Ike](#): > > Moroccan mint tea! You can’t escape it when you go to Marrakech or Casablanca. Pour boiling water over a handful of fresh leaves in a teapot and stir in a tabespoon or two of sugar. Anything you don’t drink hot is delicious iced. Uh, you forgot the tea. This is a mint infusion and probably quite nice. But it ain’t tea. Here’s [instructions](https://www.thespruce.com/how-to-make-moroccan-mint-tea-2394995) for making traditional Moroccan tea with mint. OP, I like to throw whole mint leaves into various kinds of salad, even the whatever’s-in-the-fridge-is-getting-used-up kind of salads. Cold summer rolls, with whatever other veg, plus Thai basil, if you can find it. Mint is good with asparagus and peas. It’s amazing in chutneys to cool spicy vindaloo or to dip your samosas in. It’s an absolute weed in the community garden, and, a few generations on, is reverting more and more to primitive type, with hairy stems and sometimes even hairy leaves, which are a bit yuck. Still minty flavour, though. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 15, 2017, 7:50pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/28 "2017-05-15T19:50:08Z")
> [@araminty](#): > > It’s amazing in chutneys to cool spicy vindaloo or to dip your samosas in. By coincidence, I ordered some garam masala and some ground turmeric to bulk up an oder for a couple of jars and stuff for kimchi. And I have a couple of kinds of good curry powder in the cupboard. I picked up a bottle of Bacardi Superior and a bag of limes from Trader Joe’s. I made simple syrup for daiquiris and thought I could use it in a mojito; but when I looked up muddling online, it seems as if granulated sugar is preferred for muddling. Anyway, some leaves will be used in the next week or so. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [May 15, 2017, 9:29pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/29 "2017-05-15T21:29:30Z")
I shouldn’t have started a new thread “Making flavor extracts” without scrolling down and seeing this thread. Because basically I want to make mint extract, as we have a ton of it growing in our garden. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [May 16, 2017, 12:12am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/30 "2017-05-16T00:12:02Z")
On the up side, if it gets leggy you can prune it with a lawn mower. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 16, 2017, 2:38am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/31 "2017-05-16T02:38:14Z")
> [@Johnny\_L.A](#): > > Mrs. L.A. doesn’t care for lamb, and I don’t prefer mint with lamb anyway. Recipes, anyone? Don’t say that until you try Azerbaijani marinated lamb chops: make a marinade of ~ 2 c. pomegranate juice (fresh if you can get it), 5 cloves of crushed garlic, a dozen or so crushed black peppercorns, and 1/2 c. finely chopped mint; salt to taste. Marinate for at least 8 hours and up to 2 days and grill, preferably over charcoal, basting occasionally with reduced marinade. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 16, 2017, 2:58am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/32 "2017-05-16T02:58:00Z")
> [@Eva\_Luna](#): > > Don’t say that until you try Azerbaijani marinated lamb chops: make a marinade of ~ 2 c. pomegranate juice (fresh if you can get it), 5 cloves of crushed garlic, a dozen or so crushed black peppercorns, and 1/2 c. finely chopped mint; salt to taste. Marinate for at least 8 hours and up to 2 days and grill, preferably over charcoal, basting occasionally with reduced marinade. Roast? Will it work with steaks/chops? ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [May 16, 2017, 2:59am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/33 "2017-05-16T02:59:31Z")
> [@Eva\_Luna](#): > > Don’t say that until you try Azerbaijani marinated lamb chops: make a marinade of ~ 2 c. pomegranate juice (fresh if you can get it), 5 cloves of crushed garlic, a dozen or so crushed black peppercorns, and 1/2 c. finely chopped mint; salt to taste. Marinate for at least 8 hours and up to 2 days and grill, preferably over charcoal, basting occasionally with reduced marinade. I’m hungry now. That’s sounds delicious. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 16, 2017, 4:19am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/34 "2017-05-16T04:19:29Z")
> [@Johnny\_L.A](#): > > Roast? Will it work with steaks/chops? Never tried roasting, but I’ve done it under the broiler. Tasty, but charcoal is the best. I bet it would be tasty with beef, but pomegranate and lamb is an awesome combo. The original recipe calls for loin chops, but I usually use leg chops because they’re cheaper. Works great as kebabs, too. (Courtesy of [Please to the Table. Don’t let the full title fool you; most of the recipes are not ethnically Russian; they are from all over the former Soviet Union. Lots of delicious things in there that you will never see in a restaurant in the U.S.!)](http://kfjki.info/F/K/PLEASE~TO~THE~TABLE~THE~RUSSIAN~COOKBOOK.PDF) ---
**Author:** ![Periwinkle](https://avatars.discourse-cdn.com/v4/letter/p/bbe5ce/32.png) [@Periwinkle](https://boards.straightdope.com/u/Periwinkle)\ **Post date:** [May 16, 2017, 9:53am UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/35 "2017-05-16T09:53:47Z")
My favorite way to make peas is with chopped mint and grated orange peel. So good. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 16, 2017, 4:53pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/36 "2017-05-16T16:53:54Z")
> [@Eva\_Luna](#): > > Never tried roasting… I meant the cut. e.g., Leg-O-Lamb is a roast cut. Looks like you’re using chops, which makes more sense for grilling. Nice that you mentioned kebabs. I was thinking of kebabs on my commute to work (three hours and forty minutes this morning :mad: ). Mrs. L.A. owes me 5 gallons of propane though, so I’ll have to wait for her. (Or I could break out the Smokin’ Joe.) ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 16, 2017, 11:42pm UTC](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552/37 "2017-05-16T23:42:23Z")
> [@Johnny\_L.A](#): > > I meant the cut. e.g., Leg-O-Lamb is a roast cut. Looks like you’re using chops, which makes more sense for grilling. Leg-o-Lamb around here is just as likely to be chops (called “round bone chops”) as a whole leg. But we are half a mile from an awesome halal butcher and can pretty much get any particular hunk of lamb that we want! [Previous page](https://boards.straightdope.com/t/mint-growing-and-cooking-with/786552.md?page=1)