While visiting my Mom this summer I was bowled over by the massive amount of mint lining her property. If you have ever grown mint you know it’s a dangerous game, mint is bossy it will take over your yard if you aren’t careful.
Since I don’t have any yard to speak of, I found this massive growth of mint to be beautiful. Amazing, really. I spend nearly $2.50 every time I want to make a recipe with mint here in the city, and my Mom can just walk outside her door and have enough mint for 100’s maybe even 1000’s of recipes.
So I thought, if that’s the case with my Mom’s yard then perhaps there are yards all over this country overflowing with mint. In my jealous haze I think it’s only polite that I share with all of you mint hoarders my favorite minty recipes. Don’t let all that goodness go to waste, bring it into your kitchen and get cooking!
- I love the combination of creamy avocado and fresh mint. This mint/avocado dip is of course delish with my zucchini fries, but it’s equally amaze-balls on top of chilled gazpacho or even store bought tomato soup. Get the full recipe here: Minty Avocado Dip
- One of the best uses of mint is in Indian dishes. I adore this simple artichoke dish (and.. just so ya know, you can totally use frozen artichokes in this baby) pungent curry spices, topped with creamy yogurt and cooling mint. Get full recipe here: Curried Artichokes with Pistachio and Mint
- If you have mint over-floweth in your garden I would bet you have zucchini a plenty as well! If so, this is the simplest, yummiest way to use up your bounty. Get full recipe here: Minty Summer Squash
- Probably one of my favorite mint applications, a classsic salad of cucumber, tomato, chick pea, bulgher wheat, parsley, and mint. I grew up on this salad and still make it all summer long. Get full recipe here: Kale Tabbouleh Salad
- The most obvious pairing is mint and fruit. Truly a match made in heaven. Peaches and mint, strawberries and mint, even melon and mint are simply glorious together. If you want to amp up the flavor even more try mixing peaches or nectarines with mint AND basil like in this summer peach basil salad, my oh my you won’t be sorry!
Have you made all of these recipes and you still have mint left? try making:
- Mint tea – Just put a large handful of mint into a pot of boiling water, turn off the heat and allow to steep for 5-10 minutes. Strain and serve with a tad of honey.
- Mint infused water – Place mint leaves, organic lemon rind, and organic orange rind, or mint/and blueberries, or mint and cucumber in a large mason jar. Fill with fresh water chill and serve
- Mint and Lemon Bath Salt – Grab a large mass of mint and hang upside down to dry for a few days-weeks. Mix together about 2 cups of epsom salt, 1 cup of kosher salt, 1 cup of crushed dry mint leaves, 2 Tbsp of lemon zest, and 1/4 cup baking soda. Add 1 – 2 scoopfuls per bath.
If you still have mint left over after all of this feel free to send me a big bushel.
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