![]() ![]() ![]() On the non-alcoholic tip, refreshing mint tea is a must in the summer - make it by steeping fresh or dried mint leaves in water and chilling over ice.When it comes to the world of herbs and spices, there are few that are as well-known and widely used as peppermint and mint. Crème de menthe, a mint-flavored liqueur, has, of late, been regulated to an ingredient in grasshopper pies and crème de menthe brownies, but was once much more popular, and is a main ingredient in cocktails like the grasshopper and the stinger. Here’s the history and a recipe for the drink. There’s also the mint julep, traditionally served on Kentucky Derby Day, the first weekend in May. The herb is also incredibly delicious in cocktails and other beverages, like the mojito, made with rum, mint, lime and sugar (here’s a history of the beverage). And, of course, we can’t forget chewing gum - the food-like substance that accounts for most of the world’s production of mint (for its essential oils). You can make clothing designer Isaac Mizrahi’s fresh Mint Chocolate Chip Ice Cream or other classic mint-based deserts like grasshopper pie (made with crème de menthe - more on that below). In desserts, fresh mint and mint oil (in candies like peppermints and chocolates) stars. Fresh (or dried) mint makes an excellent addition to meatballs and lamb burgers, to add a bit of Middle Eastern flair (mint is used extensively in many Middle Eastern cuisines). You can also pop a bit of fresh mint tossed into cold grain salads like farro and quinoa. Try substituting mint for basil in your next Caprese salad, chop up fresh mint and toss in with grilled or sautéed green beans or make a raw zucchini or pattypan squash “carpaccio” topped with a chiffonade of mint leaves, a drizzle of good olive oil and some crunchy sea salt. Fresh mint pairs amazingly well with the spring veggies and fruit that are just poised to hit the market, like peas, lettuce, strawberries, rhubarb, asparagus, favas and artichokes. Mint oil is used in lots and lots of yummy sweets, including peppermints and chocolates.įresh mint leaves are generally not cooked, but left raw in a dish to brighten up and enhance the flavors of fruits, vegetables, meats and grains. ![]() Dried mint is frequently used in Middle Eastern recipes to flavor vegetables and meats. Cooking with Mintįresh mint is as diverse in the kitchen as any herb, especially if you stick to using spearmint (as opposed to peppermint) in your recipes. You can also roll fresh mint bunches in a damp paper towel and stick them in a zip-top bag in your crisper drawer. Stored this way, mint will keep for a least a week (and may end up sprouting roots if you keep the water clean). You can put a bunch of fresh mint in a jar full of water right on the countertop. Mint begins to appear in the late spring and early summer, and is available fresh through the early fall. For use at home, it is easy to grow your own (pesticide-free) mint in pots, or check with your local herb farmer to find out about his or her mint-growing practices. In addition, the production of mint oil creates the need for heavy use of insecticides, herbicides and chemical fertilizer, because any variation in the growing mint plants and harvested mint (including adulteration with weeds) can affect the quality of the mint oil produced, which in turn affects the price of the oil for mint farmers. Mint oil, an ingredient in a so much candy, gum, and toiletries, is very greenhouse gas-intensive to produce, since the oil is extracted using steam, which, of course, must be heated. In general, look for fresh mint with perky leaves and stems, with no black or dried spots or wilted parts. Fresh spearmint is used more frequently in cooking, because it does not contain menthol, the oil that produces that distinctive “cooling” sensation (peppermint contains menthol in abundance). Spearmint usually has lighter green leaves, with toothed (spiky) edges and a more ruffled appearance. Peppermint generally has purple-ish stems and pointed, dark green leaves. Most of the mint you will find in the market (for culinary use) is either peppermint or spearmint. ![]()
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