The summer’s in full swing, and for many people that means our herbs gardens have been bright green and thriving for some time now. I have a mint pot on my patio that started to get bushy a few months ago, in fact. Mint grows quickly and proliferates, and doesn’t need hot, dry conditions to thrive. Ergo, it does well in the wet spring weather, and by early summer you’re often overrun with it. So, what do you do with all that mint you’ve been growing?
Put it in salad
Mint goes well in almost any salad, whether the recipe calls for it or not. But one of the best uses is to simply harvest a few leaves, tear them up and add them to a green salad. It adds a burst of refreshment and flavor that some green salads lack. Another option is to make mint the star of the salad show, such as in this recipe for a tomato, cucumber and red onion salad with mint.
Veggie spring rolls
Another summer favorite, vegetable spring rolls are healthy and delicious. They use a mix of fresh veggies that provide a refreshing summer crunch, including cucumber, pepper, radish and carrot. And of course, lots of mint. Here’s how to make them, care of The Kitchn.
Mojitos or mint juleps
Mojitos are perhaps the nec plus ultra of refreshing summer cocktails. And they use lots of mint, so that’s good too. Here’s a recipe for our insanely refreshing mandarin mojito. If you’re up for something else in the mint family, and you are a fan of bourbon, a mint julep is a good “bet.” It’s associated with the Kentucky Derby, but you don’t need a horse to make one yourself. You just muddle 6 or 8 mint leaves with a teaspoon of sugar and a few splashes of water in a cup, then add crushed ice and two or three ounces of bourbon.
Mint iced tea or lemonade
Nothing says summer like iced tea and lemonade. And the only way to make take them from refreshing to uber-super-refreshing is to add a bunch of mint. While you’re at it, here are several ways to upgrade your lemonade, and here’s Martha’s approach to mint-ginger iced tea.
Give it away
Mint is a great herb to share, because it can be transplanted easily from cuttings. Just cut several pieces off a new section of growth, put the stems in a jar of water for a week or two, then move the stems and roots to a pot with nice soil, and you’ve got a new mint plant to share. Here’s a more detailed description, with pictures.
Dried mint can be used as a garnish, to add flavour to soups or sauces, and even as potpourri, to make your home spell fresh and cool—even if the weather is hot. Here’s a handy guide on how to do it.
What do you do with all your mint you’ve got growing? Let us know in the comments section and don’t forget to sign-up for Luvo’s newsletter for more nutritious recipes and exclusive giveaways.