What to do with our mint leaves?

we have a mint plant but we dont know what you cand do with it. are there any recipes you can put it in?

What to do with our mint leaves?
Watermelon Salad with Mint Leaves Recipe courtesy Paula Deen





1 (5-pound) watermelon


1 Vidalia or other sweet onion


1/4 cup red wine vinegar


Salt and pepper


1/2 cup extra-virgin olive oil


2 tablespoons chopped fresh mint


4 ounces feta cheese, crumbled


6 whole mint sprigs





Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.


In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.


In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.


To serve, divide salad among individual plates and garnish with mint leaves.
Reply:crush the leaves slightly and infuse in olive oil for salad dressing.


or for `frying ` new boiled potatoes in.
Reply:Apart from mint tea and sauce, try some Middle Eastern recipes such as tabbouleh as they use it quite a lot. There are several recipes to be found on





http://www.middle-east.freeuk.com/
Reply:Add them to the pan when boiling new potatoes.
Reply:Use them to make mint sauce. Delicious with roast lamb. Chop them up and mix with vinegar (also you can add some shop bought mint sauce too), yum! Add them to soups and stews, whatever takes your fancy.
Reply:My mom has a mint plant and we add the leaves (that we tear a little to get out the oils) to iced tea. You can add mint to almost anything. Salads,baked fish and chicken, add it in a shake in the blender. Just chopped it or break it up gently with your fingers to release the oils and essence. You can also make a mojito!





Mojito recipe





1 serving





3 fresh mint sprigs


2 tsp sugar


3 tbsp fresh lime juice


1 1/2 oz light rum


club soda





In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with *chilled* club soda (or seltzer). Add a lime slice and the remaining mint, and serve.
Reply:Mexican Soup Recipe





Albondigas





1 lb of Ground Beef


1/3 cup of finley chopped mint leaves


1 Hand Full of Rice (more like a fist full of rice)


1 Egg


Combine Beef, Mint Leaves, Rice and egg in a bowl and form into as many 1 inch meat balls as you can and set aside.


3 Roma Tomatoes cut into squares


2 Potatoes cut into bit size pieces


1 lg Carrot cut into round pieces


8 cups of chicken broth


and another hand full of Rice(more like a fist full of rice).


In a large pot add the broth, tomatoes, potatoes and carrot and the other hand full of rice and bring to a boil. Once it starts to boil add the meat balls reduce heat and simmer for 30 minutes and add another 1/3 cup of mint leaves during the simmering process.





For a little heat add one Chipotle during simmering process or if you're a wimp add two teaspoons of the the Juice from the can of Chipotle peppers.





Try it. It is a very good soup, the mint leaves are what give this recipe its extraordinary flavor.
Reply:You can make mint sauce and bottle it, use it in any dish with minced lamb, make mint ice cream, boil them and use the water to make mint flavoured icing.
Reply:anything
Reply:I'd go with the Mojito!





If you have a lot you could make several of the dishes that are listed and invite your friends round for a mint party.
Reply:dry the leaves for tea!
Reply:Mentha (mint) is a genus of about 25 species (and many hundreds of varieties[1]) of flowering plants in the family Lamiaceae. Species within Mentha have a subcosmopolitan distribution across Europe, Africa, Asia,[2] Australia, and North America. Several mint hybrids commonly occur.





Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue and sometimes pale yellow.[2]





medicinal uses of mint leaves


http://www.gardensablaze.com/HerbMintMed...





traditional mint juleps:





* * 5 med. fresh mint leaves plus one fresh sprig for garnishing


* * 1 1/4 teaspoon sugar


* * 2 tablespoon cold water


* * Finely crushed ice


* * 2 full ounces Kentucky Bourbon





Place the mint leaves, sugar and water in an 8 ounce silver julep cup or highball glass. With the back of a spoon, lightly crush the mint, and then stir until the sugar dissolves. Pour in the bourbon and pack the glass tightly, with crushed ice. With a long-handled spoon, gently giggle the mixture to mix the ice and bourbon together until the outside of the container becomes frosted.





For the finishing touch, garish with a sprig of fresh mint before serving.





Makes 1 drink. (a traditionalist and true julep connoisseur would remove the crushed mint leaves before serving)








**** Mint can be grown in pots and planted with other herbs. And according to legend this is a good herb for keeping ants away from doors and combating mice and fleas.





Keep mint leaves near food, beds and wardrobes.





Use it to freshen the house like an air freshener it brings the fresh smell of herbal fragrance into every room.





It can be simmered in a pot of water with Rosemarie, and lemon grass to create a unique and lively potpourri. ***








MINT TEA


Snap a few well-sized leaves off, wash, and add to your teapot. Steep for 2-3 minutes. Longer for a more potent flavor.





SCRAMBLED EGG W/ MINT


Many cooks like to add chopped mint leaves to scrambled eggs, and omelets, for a change of pace flavor, or to egg substitutes to enhance the flavor. Add the mint at the end of cooking of scrambled eggs or omelets. Too much heat will turn the mint bitter.





Fresh mint leaves are good in salads.





BASIC MOJITO RECIPE





Serves 1.





Note: Chill everything beforehand.





* At least 10 large mint leaves


* 2 teaspoons of sugar


* Juice of one large lime


* 2 lime quarters


* 2 ounces of dark rum (Havana Club is recommended. Choose a rum with kick.)


* 1 cup of club soda


* Ice (cracked not crushed is best)


* 1 highball glass





Add the mint leaves and sugar to the glass. Lightly bruise the leaves with a wooden spoon (don't break them up!). This is known as "muddling" and releases the yummy mint oils. Then add rum and lime juice. Stir to dissolve the sugar (this is critical to your success). Let the whole mixture rest for 2 minutes in the fridge. Then add a large handful of ice (enough to weigh down the mint leaves). Finally add the club soda. Stir again. Then garnish with lime quarters and mint leaves. Enjoy.











The MOJITO PARTY RECIPE





Serves 6 or 3 depending on your party





* 1 large bunch fresh mint leaves (6 - 10 large stems)


* 6 to 8 tablespoons sugar


* 1/2 cup fresh lime juice


* 3/4 - 1 cup of dark rum (Taste test to determine how much kick is right for you.)


* 6 cups club soda


* 6 cups ice


* 3 large limes (quartered)


* 1 glass jug





Follow the basic Mojito recipe instructions. Mix everything in the glass pitcher except for the ice. Stir to make sure the sugar has dissolved! Fill 6 glasses with ice. Add the Mojito mixture and garnish each glass with 2 lime quarters, and a chunk of mint.


Variations:





The Tequilito: Hate rum? No problem. Try tequila instead. It's my secret weapon.





The Mockito: Don't drink? Just skip the rum for a great, alcohol-free summer treat.





So get that mint under control. Invite the neighbours over. Throw on some funky Cuban music. Relax on the deck, the patio, or the front steps. And get cool in your very own island paradise. Cheers!





other sites for RECIPES:


http://www.foodnetwork.com/food/recipes/...


http://www.cooks.com/rec/search/0,1-0,mi...


http://allrecipes.com/Recipe/Wings-with-...


http://www.recipeship.com/recipes/29460....


http://www.elise.com/recipes/archives/00...
Reply:I use mint leaves, dried or fresh, to boil in with potatoes while they are cooking. Gives the potatoes a nice taste.
Reply:Use them to make a Mojito! The Bacardi Mojito website (www.bacardimojito.com) has great recipes for making outstanding mojitos.





Enjoy!
Reply:If you make a mint sauce, it will not keep as long as shop bought because of the added chemicals. Pick the leaves and put in a bag then freeze.Look for a mint chutney recipe, and put it on everything. Also if you have indegestion chew a couple, they work wonders.
Reply:Mostly mint leaves are used for tea's, but other then that they make good decoration for food (like parsley)
Reply:We dry them and use them in cold winter days for tea, fresh ones we use to put in green salad. Season fruit salads, fruit jellies and chocolate puddings and pies with mint.





Mint tea can help soothe stomach aches and cramps, especially those brought on by overeating. Mint also calms menstrual cramps and other muscle spasms.





Harvest mint leaves when they are young for culinary purposes. Older, larger mint leaves can become bitter.





FRESH MINT TEA





4 tea bags


1 sm. frozen lemonade


1/2 c. sugar


8-10 mint sprigs





Heat about 1 quart water. Add tea bags and mint leaves. Steep 1 hour. Put in pitcher and add lemonade and sugar.
Reply:You can make a nice moroccan mint tea, just boilng hot water pour over a cup with tea leaves about 10 pcs or a sprig. or make a mojito drink:


1 tsp granulated sugar


mint leaves 10 pcs


1 jigger white rum. (bacardi)


1 jigger lemon juice


half a can of sprite.


1cubes 1/2 cup


put sugar and mint in a glass, muddle it till the mint are bruised, add in lime juice and rum, stir. pour ice then top with sprite. stir a little and enjoy.
Reply:Thai Salad -- Chop up a few mint leaves and add to your salad. Sprinkle with roasted peanuts and pour sweet chili sauce over. :)
Reply:I chop them up and boil them with a little vinegar and water you can add a little sugar to if you want to taste use it for lamb as a real mint sauce