I wanted to plant mint in my garden for one reason this year – this ice cream. I saw it last year, and bookmarked it. I wasn’t able to find any fresh mint, so I decided to plant some myself. Just for this ice cream.
Well, as luck would have it, I can’t even make that ice cream now. Being pregnant, homemade, custard based ice creams are on the “no” list. So what is a girl to do with her surplus of mint now?
Seriously, this mint is taking over my garden. I can’t believe how much it has grown. It’s almost covering my sage, and starting to take over a bell pepper plant. Every time I go out to the garden, I keep thinking that I will cut it back, but I can’t bring myself to cut any away when I’m not going to be using it. I’m trying to make sure every morsel of food gets eaten or given away.
So now I need your help. Do you remember way back when I needed your help with my leftover leeks? Well, I now need your help with this mint. The game is the same – leave a link or a recipe to your favorite recipe featuring mint, and I’ll do a little “round-up” at the bottom of this post. I’m actually planning on doing one of these posts once a week for the next month – featuring a different item in my garden – just so things don’t go to waste!
So sweet or savory, share your mint recipes!!
**UPDATE** Thanks everyone for your great suggestions! I’ll keep adding as long as they keep coming. I have been told my a few commenters that mint should only be planted in a container because it’s so evasive. If only I would have known!! 🙂 I’ve been keeping an eye on mine so that it doesn’t go too crazy, but for future knowledge, I know to plant it in a container now!!
Mary at Shazam in the Kitchen brings us 3 recipes!! Lamb Chops with Yogurt Mint Sauce, Grilled Eggplant with Garlic Cumin Vinaigrette, and Grilled Chicken, Red Onion and Mint Kebabs. I’m already excited!
Laura from Cult of Domesticity has lots of suggestions as well. The first 2 come from Martha Stewart’s website – Orzo with Mint and Peas and Watermelon Salad with Rum and Mint. Naturally, I’d be leaving the rum out, but it sounds so refreshing!! She also loves making mojitos and virgin mojitos. Even when I’m not pregnant, I don’t drink, but I’ll take a virgin!!
My absolute favorite thing to do with mint is to make mojitos and virgin mojitos. I’m loving the virgin mojitos this summer and don’t even miss the rum that much.
In a tall glass muddle a couple lime wedges, a small handful of mint leaves, and about 2 tablespoons of white sugar (yes, it’s a lot of sugar). When it’s all mashed together, add a shot of white rum (I like Appleton Estate) and ice and then fill to the top with soda water or lime seltzer. garnish with a lime wedge and a sprig of mint. For pregnant ladies, just leave out the rum.
The other way I make mojitos is using my favorite secret bar ingredient–frozen limeade concentrate. This is especially good for making mojitos for a crowd. In a pitcher muddle together mint leaves (a big handful for a crowd) and a couple teaspoons of granulated sugar (the sugar granules help break down the mint and release it’s juice). Add about a 1/2 can of the frozen limeade concentrate and mix together. Then add rum, ice, and fill the rest of the picther with soda water or lime seltzer. Garnish with limes and mint. (Note: some people don’t like how the mint gets stuck in their glass/teeth. You can strain the mojitos before serving if need be).
Smileygem suggests freezing the mint so that I can make my ice cream after the baby is born. Does anyone have any experience with this?
Veronica from Veronica’s Test Kitchen eats her mint with other herbs on kebabs. I see my husband grilling in the future!!
Glamah from Coco Cooks gives a great suggestion to make a mint syrup – a simple syrup infused with mint – to save to make desserts for later. Or you could use the syrup to make a mint granita or sorbet.
Regina makes a refreshing mint water by just adding torn or crushed mint to water. Yum!
Elle from Feeding My Enthusiasms knows just how to dry the mint. Microwave it on very low power between paper towels, and then you can put it in an airtight jar or freeze it. What a great way to preserve it!
Nina from My Easy Cooking is another one with lots of suggestions. 1 – Fresh chopped mint, lemon zest. juice of lemons, olive oil and a splash of balsamic. 2 – Salmon fish cakes – I serve it with greek yogurt with lots of fresh mint. 3 – Ginger beer – I serve it with a sprig of mint.
Peabody from Culinary Concoctions by Peabody used her chocolate mint in a panna cotta. That sounds like a dream!
Grace from A Southern Grace also suggests using it in a fruit salad. I think you’re onto something here!!
Tom from Under the Tamarind Trees says that if it is mild, it can be used as a vegetable in Asian soups and salads.
Poonam from Cooking Adventures makes a chutney – coriander, garlic, green chillies, some cumin powder & salt. She says this is a great dressing for any bean salad.
The Recipe Girl gets the award for the most recipe suggestions, including Fresh Mint and Ginger Lemonade, Watermelon Mint Margaritas, Vegetable Goat Cheese Spread, Cranberry Mojitos, and My Big Fat Greco-Inspired Burgers. Again, I’ll have to make my drinks virgin, but every one of these recipes sound great!
Cathy at Noble Pig will put mint in a cucumber salad or on strawberries with a bit of sugar. I’ve got some strawberries, so I will be trying this one!
Maria at Two Peas and Their Pod also likes mint in her berries with some fresh lemon or lime juice. This one has been suggested enough that I know it’s good, and I haven’t even tried it yet!!
Pamela from Work in Progress eats hers on a sandwich – canned beets(not pickled), feta cheese, red onion,salt and pepper, and mint on a good roll. If you must have meat you can have salami on it but so not necessary. What a fun and different sandwich!