I got a mint plant a few weeks ago, and it is thriving to the point that if I don’t harvest every few days, it’s going to get out of control. So aside from drying the leaves, or freezing them, what should I do?
So far:
Haddock with a mint/dill rub. (It was fantastic)
Mojitos, obviously
I also plan on getting some more bourbon (because I can’t seem to keep the bottles full) and making Mint Juleps soon… I will possibly also get a rocking chair and sit on a porch while drinking them. And obviously, I’ll probably add quite a bit to some tea.
What other adventurous recipes should I consider trying? I’m not a picky eater at all, so have at it!
When it’s chilly, crush or slice the mint leaves (fresh or dried) and pour hot water on them, steep for a few minutes, and stir. Strain. Sweeten if desired.
When it’s warm, do all that and then chill the mint tea.
Or add several mint leaves to each cup of regular tea that you brew.
This recipe for pea dip w/ Parmesan is really good. A big hit at some parties I’ve had.
Also check out middle eastern/greek recipes, they tend to use a lot of mint. Or just wing it - throw some mint & cinnamon into red sauce, add some cooked lamb and maybe some raisins and voila, a vaguely middle-eastern pasta sauce.
Been there, done that. I had an allotment one summer a few years ago where a previous gardener had sown mint without knowing that it’s perennial and spreads like wildfire. Oh well, when life gives you an allotment filled with mint that’s run amuck, get shitfaced on mojitos. I asked for help in an LJ group where I used to be active, and I’ve dug up the thread for you, here. All recipes I tried were delicious. The peppermint syrup recommended turned out splendidly, I think I put in almost a pint of tightly packed mint leaves per batch. And it kept for well over a year.
Also check out Greek and Indian recipes – tsatsiki and kofta are recipes that seem to be as similar as dammit in both cuisines, with mint in both. Mid-Eastern recipes in general almost always turn out the better for a generous addition of fresh mint. Tabbouleh is the classic. For desserts, use it when poaching fruit or making fruit salads. And lemon-mint sorbet is very nice.
Get a tub of whipped cream cheese. Chop up a bunch of fresh mint. Mix together. Use as a spread for cucumber sandwiches (bread, mint-cream cheese spread, then sliced cucumbers).
I’ve been making Turkish red lentil soup a lot lately. The linked recipe is pretty close to what I use, except I use olive oil instead of butter, and add a teaspoon or so of turmeric along with the paprika, and maybe 2 - 3 cloves of minced garlic with the onions, and use a bit more tomato paste (I usually throw in the whole 4 oz. can). Also, it tastes fine if you use plain water instead of stock. (It’s sort of a compilation of various recipes I found online after a trip to Turkey.)
Slice two pounds of zucchini into rounds and saute in butter, adding salt and pepper to taste. When it’s done, turn off the heat, stir in a tablespoon of honey and 3-4 tablespoons chopped mint; serve immediately. (From ‘How to Cook Everything,’ 1st edition, Mark Bittman.) This is hands-down my favorite way to eat zucchini, and can actually turn around zucchini haters.
