My mom always warned me never to plant mint directly in my garden or it would take over. She was a fantastic gardener so I listened to her sage advice about mint and dutifully planted it in pots. However, over time (and admittedly due to some neglect this summer), my mint has jumped the pot and run rampant. And so my small garden is now in a state best described as mondo mint. I could invite every neighbour on my street for mojitos and I would still have great bunches of mint left over.
What, oh what, to do? Well, eat mint for breakfast, lunch and dinner, that’s what!
So this month I have included recipes to help do just that, plus a (non-mojito) libation…
- Nigella’s Corsican Omelette (the recipe is Nigella Lawson’s but, due to copyright, the photo is mine; as you might expect, Nigella’s omelette, just like Nigella, is more attractive)
- Beet, Grapefruit & Mint Salad (just add grilled chicken or your protein of choice and this makes a wonderfully satisfying lunch)
- Cold Noodles with Pork & Cucumber (most Asian-inspired dishes are elevated by the addition of fresh mint and/or basil; both herbs are from the same family, Lamiaceae, also known as Labiatae)
- Blackberry Smash Cocktail (I love blackberries as they are delicious, dramatic and not too sweet; this is a mocktail but I won’t tell if you add vodka or gin to it)
Sign up to my newsletter today to receive the recipes. And then read on for more about my favourite ways to use mint and some of its benefits. I hope you enjoy how mint adds a refreshing flourish to each of these dishes!