Spring = Fresh Mint, Dear Readers. Many choose to throw away mint instead of using it. This is an obvious and gigantic mistake! Throw away something fresh and green and lovely? Silly. What to do? What to do? Use it! Dah! Fresh, pesticide-free mint from the garden does not taste like toothpaste. Fresh garden mint is almost spicy and adds a kick of something special to dips, dressing and drinks. All I can encourage you to do is try it, Dear Readers.
I started thinking about the various ways I have used mint that surprises others as well as myself. I also wanted to think of new ways to use mint. Here it goes;
Mary’s Ways to Use Mint: Old and New
1. Old:Mince or julienne a few fresh mint leaves and toss into a salad.
2. New: Julienne fresh mint and toss with warm, just tender, boiled potatoes, olive oil, balsamic vinegar, chopped parsley, lemon zest, lemon juice, salt, pepper and pinch of sugar.
3. Old: Top peeled, thickly sliced cucumber with cream cheese and a pinch of minced fresh mint.
5. New: Carrot Ribbons with Orange and Mint Dressing (made this one up just for this blog)
In a large bowl, whisk to combine; 1/4-1/3 cup fruity olive oil, the zest and juice of 1 orange, 2-3 tablespoons julienned fresh mint, 1 teaspoon honey, salt and freshly ground black pepper to taste.
Peel 2-3 large carrots then use the peeler to shave off ribbons over the dressing. Toss to coat and combine well. Serve.
6. Old: Mint tea made by simply steeping a few leaves in hot water. Drink hot or cold.
7. Don’t throw fresh mint away, use it.
Avid home cook and passionate instructor