Mint is a highly versatile herb that can be used in a number of unique ways.
- Infused Water: Add a few sprigs of fresh mint to a pitcher of water and let it infuse for a refreshing and flavorful drink.
- Mint Pesto: Prepare a traditional pesto sauce by replacing or adding mint leaves to the basil. Use it as a sauce for pasta, sandwiches, or as a dip.
- Mint Tea: Steep fresh mint leaves in hot water for a soothing and aromatic herbal tea. You can also add a touch of honey or lemon for extra flavor.
- Mint Ice Cubes: Place fresh mint leaves in an ice cube tray, fill with water, and freeze. These mint-infused ice cubes can be used to add a refreshing twist to your drinks.
- Mint Salad Dressing: Blend fresh mint leaves with olive oil, lemon juice, garlic, and a pinch of salt to create a unique and zesty dressing for salads.
- Minty Fruit Salad: Toss together a variety of fruits such as watermelon, strawberries, and pineapple with freshly chopped mint leaves for a refreshing and vibrant fruit salad.
- Minty Chocolate: Melt dark chocolate and mix in finely chopped mint leaves. Pour the mixture into molds or spread it on a baking sheet and let it cool. Enjoy your homemade mint chocolate treats.
- Minty Yogurt Dip: Mix finely chopped mint leaves with Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Use it as a dip for veggies or as a sauce for grilled meats.
- Mint Sugar Scrub: Combine finely chopped mint leaves with sugar, coconut oil, and a few drops of essential oil to create a homemade exfoliating scrub for your skin.
- Minty Cocktails: Use mint leaves as a garnish or muddle them with other ingredients to create refreshing cocktails like mojitos or mint juleps.
Virgin Mojito Recipe (add alcohol if you wish)
2 tablespoons lime juice
2 tablespoons simple syrup
10 mint leaves
1-1/2 cups club soda
1-1/2 cups ice
- In the bottom of a tall glass, muddle half the mint leaves with the lime juice and simple syrup. Crush the leaves gently to release their minty essence.
- Add ice to the glass.
- Top off the glass with club soda
- Serve with a straw and more mint leaves and lime slices as a garnish.
Recipe credit: Elsie Larson, A Beautiful Mess
Minty Frozen Treats for Dogs (fresh doggo breath for the win!)
1 cup Plain Greek yogurt
1/4 cup mint
1/4 cup parsley
1/4 cup coconut oil
1/2 cup green apple chopped small
- Blend together the yogurt, mint, parsley and coconut oil.
- Mix in chopped apples.
- Pour mixture into an ice cube tray or silicone mold. Freeze overnight or until frozen through. Remove from molds and store in an airtight container in the freezer.
IMPORTANT NOTE ABOUT MINT AND DOGS/CATS: Dogs can safely eat one or two fresh, plain mint leaves per day. However, feeding your dog mint leaves in excess may upset their digestive system. Stick to serving them a few small bites of mint occasionally, rather than regularly. Never feed them Pennyroyal (Mentha pulegium), a type of non-culinary mint that is toxic for both people and pets.
Recipe Credit: J. Schwanke's Life in Bloom
Click here for recipe.
1 1/2 cups packed mint leaves
2 ¼ cups water
2 tbsp lemon juice
3-1/2 cups sugar
1 pouch (3 oz) liquid pectin
optional: a few drops of green food coloring
- Wash the mint thoroughly under cool running water. Shake off excess moisture and chop finely.
- Combine mint and water in a stainless-steel saucepan and bring to a boil over medium-high heat. Remove from heat and let steep for 10 minutes. Pour liquid into a damp jelly bag or a cheesecloth-lined sieve or colander over a bowl. Let drip until you collect 1 ¾ cups of mint-flavored liquid.
- In a clean stainless-steel saucepan, combine mint-flavored liquid, lemon juice and sugar and bring to a full rolling boil over high heat stirring constantly. Stir in liquid pectin squeezing the entire contents out of the pouch. Boil hard, stirring for one-minute. Add a few drops of food coloring. Remove from heat and skim off foam working quickly because jelly may set.
- Quickly ladle jelly into hot, sterilized jelly jars leaving ¼-inch of headspace. Wipe rims of jars and add a lid that has been washed and dried. Place screw band on jars and tighten finger-tip tight.
- Place jars on rack in boiling water bath canner and make sure they are completely covered with water (1-2 inches above the jars). Cover with lid and bring to a boil.
- Process ½ pints and 8 oz jelly jars for 10 minutes. Remove canner lid waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test sealing of jars by pressing lightly in center of lid and store jars that have sealed. Any jars that don’t seal may be refrigerated and used.
Recipe credit: Old Farmer's Almanac
Chocolate Mint Leaves
This homemade treat is just as good as commercial mint candy!
- 1 oz dark chocolate 90% cocoa, broken into small pieces
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite (equals 1 tablespoon of sugar)
- 20 large fresh mint leaves
- Place the chocolate in a small microwave-safe bowl. Melt it in the microwave, in two or three 30-second sessions, stirring after each session.
- Mix in the avocado oil and stevia.
- Using a pastry brush, paint the top side of the mint leaves with the melted chocolate, as shown in the video below.
- Place the leaves on wax paper and allow them to set at room temperature for about an hour.
Recipe credit: Healthy Recipes