Cindy's Recipes and WritingsMint is one of those spices that you either love it or hate it. I love it! The menthol component in the plant is what leaves behind that cool, refreshing feeling.
This herb has some familiar faces in its family. Basil, oregano and marjoram to name a few.
Subtle nuances change the mint species into spearmint, peppermint and copycat flavors like chocolate, orange and apple. Catnip or catmint is not a member of this family.
Mint is a hardy perennial that you need to keep in check or it can easily take over a garden. Growing it in containers can help keep it under control.
Use this herb in a variety of dishes. Mint is often used in Indian cooking to cool the heat of curry. A sauce called Raita, mixes cucumber and mint to serve as a side with every meal.
Mint is found in a variety of dishes from appetizers to desserts. Everyone has heard of Mint Julip and mint tea. So refreshing.
Mint Tea Slush
I start off with the tea. 4 cups of water to 1 cup of mint leaves plus 1/4 cup sugar. Bring to a boil and stir to dissolve sugar. Turn off heat to steep tea. When it reaches the desired strength. Strain into a cup or vessel to pour. Fill ice cube trays and freeze. Place mint tea cubes in a blender and puree. Pour slush into a tall glass and enjoy!
