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Old 04-27-2008, 11:36 PM   #1
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Mint!

I have tons I just cleared out from a bed it was invading... One can olny drink so many mojitos and juleps

Ideas.... storage tips... I dont have time for any adventurous cooking coming up

Thanks in advance

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Old 04-28-2008, 06:13 AM   #2
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I love to stick sprigs of mint into glasses of iced tea and lemonade, especially in summer. It's also great in fruit salads. Or make some middle eastern cold salads with tomatoes, onions, etc.-- a lot of them call for mint.

I also like to chew on a leaf whenever I want natural fresh breath! :)
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Old 04-28-2008, 07:22 AM   #3
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Hahaha! I was gonna tell you to make Mojito's!!!
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Old 04-28-2008, 07:46 AM   #4
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You could also make a deconstructed Thai spring roll salad - romaine topped with cooked shrimp or chicken, rice noodles, shredded carrots and cucumbers, mint and commercial or homemade soy-ginger dressing.

Greek tzatziki sauce calls for some mint; I posted a recipe here somewhere.

You can also preserve it like any other herb - puree in water in the blender, put the puree in ice cube trays and freeze, then keep the cubes in a plastic freezer bag. Add to summer chilled fruit soup or use when making tea or other summer drinks. HTH.
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Old 04-28-2008, 07:59 AM   #5
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I dry mine then use it for tea.
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Old 04-28-2008, 08:04 AM   #6
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Southeast Asian, Indian, North African and Middle Eastern -inspired salads. Good in rice, taboule, and pasta salads or even tossed green salads. Good in fruit salads.

Mint tea. Stuff a lot of it in a tea pot, pour boiling water over it. Let steep for a few minutes, pull out the branches (no need to take the leaves off of the stems for this one, in my experience), then sugar or honey to taste.

Serve with almost any lamb dish.

I like to take a bud vase and fill it with mint, then put it on the table for people to add, last minute, Asian soup and noodle dishes (it looks prettiest and tastes brightest when added to hot dishes right at the end).

No such thing as enough mint -- you either don't have enough or you are battling it to keep it from devouring your entire garden (yes, this year it is going into containers into the ground!)
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Old 04-28-2008, 08:27 AM   #7
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Quote:
I dry mine
Me too!..........
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Old 04-28-2008, 10:31 AM   #8
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I use it as well to make salad dressings. I take a little pot and infuse balsamic vinegar and honey, with the mint...Tastes very nice.
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Old 04-28-2008, 10:50 AM   #9
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Quote:
Originally Posted by Claire View Post
No such thing as enough mint -- you either don't have enough or you are battling it to keep it from devouring your entire garden (yes, this year it is going into containers into the ground!)
Mine doesn't get anywhere near the ground. There's some in a strawberry jar on the patio, and some in a planter box on the porch. I had a baaaaaad experience once with too much mint.
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Old 04-28-2008, 03:20 PM   #10
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lots of great ideas yall keep em coming! I dont think there will be any mint shortage this summer. I cleared the current crop out of an neglected bed I am going to start cultivating in a community garden. It really is invasive stuff it was all up in the rosemary and sorrell. There is still a decent amount there too and I potted some up for my container garden so it is going to be a minty summer - hopefully other herbs too!
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