Mint is one of those plants that want to spread everywhere in the garden, and that can be a good thing if you use a lot of mint – like I like to. Mint is useful for all manner of beverages, from mint tea to mint julep to crème de menthe, or you can use it to make jelly, various sauces, make tabouli, throw some in salad, in wine,,,, the list goes on, but you get the idea. Oh, and mints are used medicinally and for bath and beauty products too.
Mint gets a bad rap because it can spread in the garden and crowd out other, less aggressive, plants. The solution is to grow your mint in pots – and make sure those pots are up off the ground so the mint can’t creep out the drainage hole. I put my pots of mint up on bricks.
There are over 100 species of mint, plus many hybrids, and more being bred all the time – to offer new flavors – like “berries and cream mint” I spotted the other day in Rillito Nursery in Tucson. Since we are here to savor the Southwest, today I will talk about using mint for culinary purposes.
Mint and Sweets
Mint is an herb that offers a tangy counterpoint to foods, especially sweets. A slice of luscious chocolate torte offered with sprigs of mint is one good example. Several bites of rich creamy torte followed by a nibble of mint offers a refresher for your palate, allowing you to savor the chocolaty flavor all over again when you bite back into it.
Mints work well with all manner of sweet things. Lime juice and chopped mint leaves combine to make a tangy and refreshing frosting on orange flavored cupcakes.
Mint and Fruit
Mint pairs well with many fruits. Like savoring the torte, a few bites of strawberry followed with a nibble of mint offers a refreshing and more flavorful experience.
Don’t limit your mint use to dessert, wake up your morning yogurt and granola with a sprig or two of mint. Mint is said to aid digestion.
Mint and Drinks
Summer is coming – perk up your lemon-aid and make it even more refreshing with some sprigs of mint.
And last but not least, plan ahead for Kentucky Derby Day, and make some mint syrup to make mint julep with. Here is the recipe I got several decades ago from my friend Karen from Kentucky. Sorry that I don’t recall her last name, but I remember her sweet nature every year as we watch the Derby and sip minty drinks.
Mint syrup. In a mason jar, put one cup sugar, one cup compressed fresh mint leaves, and add one cup boiling water. Stir as needed to help dissolve the sugar. When cooled, store in the back of the fridge for up to a month. Mint syrup can be used for mint juleps but it’s also a dandy way to sweeten iced tea.
Mint julep. In a glass add 2 ounces of bourbon, ½ ounce mint syrup, sprigs of mint, and stir, bruising the mint leaves. Fill the glass with finely crushed ice. Optionally garnish with fresh mint. Sip and enjoy!
If you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including, “Southwest Fruit and Vegetable Gardening,” written for Arizona, Nevada and New Mexico (Cool Springs Press, $23).
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4 thoughts on “Marvelous Mints”
We use mint in many of our Horticulture Therapy programs. Easy to grow and brings back so many memories to the elderly nursing home residents. Thanks for this post.
Although it spreads, I do not think that it is difficult to control. Even when it does spread, it is a ‘polite’ weed.
Jacqueline has gone camping this weekend so I’ll reply. I don’t mind the spreading of mint– there’s so much you can use it for–let it spread then harvest to use in tea, cocktails, salads and vegetables.
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Exactly! I had Algerian ivy when I lived in town. It spread like crazy, tasted horrible (not that I tried) and was useful only for preventing weed growth, but it was not a weed.