Growing and Storing Mint
• When thinking about growing mint the only real decision is which variety to plant, whether to choose the popular spearmint or peppermint or, alternatively, one of the many now trendy variations such as apple, pineapple, lemon or believe it or not, chocolate. They all have their own individual intense aromas but, for something a little more exotic; try the wonderfully fragrant Vietnamese mint.• As any gardener will tell you wild mint grows like crazy. A tip is to plant it in small manageable containers, making it easier to control.• When buying or picking fresh mint from the garden, always choose bright green leaves with a strong fresh mint from the garden, always choose bright green leaves with a strong fresh aroma and no signs of bruising or wilting. Ideally, keep it in the fridge covered with their stems immersed.• Spearmint and peppermint are the most common varieties both for growing and cooking. Peppermint is the more pungent while spearmint has a milder aroma and flavor.
• To infuse olive and vinegars for salad dressings. Add either varieties of mint to sweet syrup to poach fruits such as figs, raspberries and peaches, also good with melon, and citrus fruit including orange and grapefruit.• Add to chilled soups-pea, leek or potato being especially good!• Hot new potatoes drizzled with lots of mint butter or less them with mint yogurt topped with freshly topped shallots.• Flavor other vegetables such as carrots, peas and asparagus, added at the end of the cooking process.• For mint butter simply mix together chopped mint butter and a little salt, pepper and a pinch of cayenne-a wonderful topping for grilled lamb or fish or an unusual spread base for sandwiches.• Add to a basic hollandaise sauce to serve with lamb, called paloise sauce.• Add to creamy mashed potatoes, blended with good quality olive oil.• Mix with bady spinach and feta cheese tossed in a light lemon juice and olive oil.
Mint is not only good when paired with food, it’s also wonderful when used in drinks. It may be added to long drinks, punches and in mint tea. Use small leave to make tea, serve either hot or chilled. Particularly popular in the hot summer months, iced tea is a real winner.
For a simple summer barbecue drink, try the classic mint julep, made by combining freshly crushed mint with sugar, crushed ice and ginger ale or sprite.To make a fresh tasting and healthy mint lemonade for children, add some crushed mint with some sugar, topped with fresh lemon juice and water to taste. Stir well and serve well-chilled.
For a refreshing infused mint cordial, make a light syrup form equal amounts of sugar and water, infuse with some mint and lemon, orange or pineapple juice. Simmer for 10-15 minutes before straining, allow chilling and diluting with water to taste.
For these drinks, I suggest serving them in tall glasses with crushed ice, adorned with a spring of fresh mint.Important Note: The articles presented are provided by third party authors and do not necessarily reflect the views or opinions of KhanaPakana.com. They should not be construed as medical advice or diagnosis. Consult with your physician prior to following any suggestions provided.
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