Mint
About Mint:
Mint is probably the most ancient of the herbs. It was used by the ancient Assyrians in rituals for the fire-god. Spearmint and a vinegar-based mint sauce were in common use by the ancient Romans. Mint was named by Greeks after a mythical character called Minthe. One of the few herbs used in sweets.
- Recipes:
- Creamy Tarragon and Mint Salad
- Fall Fruit Salad
- Herb-Roasted Potatoes
- Mint Chocolate Napoleons
- see all recipes
Tips:
Finely chop two teaspoons mint and add to chocolate pudding recipes that use about two cups milk. Increase or decrease the amount of mint to suit your recipe.
Add a few mint leaves to the cooking water for peas and other fresh beans.
Chop a tablespoon of mint and add to lamb stew - for one to two pounds of meat.
Steep a cup of mint leaves in a pint of cider vinegar for two weeks. Strain and add 2 cups honey to make a sauce for fruit compotes, waffles and pancakes, ice cream, and to add to iced tea.
Chop two or three tablespoons mint leaves and stir into a cup of hot pepper jelly. Mix with cream cheese for a hot and cold dip or spread.
Use whole mint sprigs to garnish fruit salads, melon slices, berries in cream and strawberry shortcakes.
Mix 3 tablespoons chopped mint leaves and a tablespoon chopped chives with a cup of yogurt as a dressing for peeled and sliced cucumbers.
Add mint leaves to any cooked fruit - chop a few leaves and mix with apples to be sauted, tuck a sprig or two in home-canned fruit like peaches and plums.