November 10, 2009 at 9:23 pm #250432
Just wondering if anyone can help me. I got back from the United States yesterday, and low and behond, the mint has fully taken over. I’ve only been gone 3 weeks! Im shocked at the progression of it so I’ve hacked it completely back to bare sticks! and SHORT!!
Now I have me a huge pile of Mint and I want to use it, but I don’t want to make up soooo much mint jelly I won’t use it all. I was thinking I might make up a little bit for Christmas presents, but I know I’ll still have tons left over! I have a 10ltr bucket full of stems!
begging you all for some help! hehe.
Thanks in advance. :tup: :hug:November 10, 2009 at 9:31 pm #442829
Why don’t you bunch up some of it and hang it in a cool dark place to dry.
That way when you want mint later you have it.
Makes nice tea that way too!November 10, 2009 at 10:20 pm #442830
You can add it to apple and make chutney. The thing with mint is it will get just as big again if you dont contain it. Put it in a vase also might make the house smell nice.:D
Drying it is probably best for such a bulk of it. Maybe you can make up apple and mint chutney, mint tea, mint sauce as your gift.November 10, 2009 at 11:13 pm #442831
A few sprigs of mint chopped go very nicely in a fruit salad
10 fresh small mint leaves
30 ml sugar syrup
4 dashes Angostura bitters
75 ml bourbon
1 mint sprig, to garnish
I do an Indian style dish that’s got minced lamb, lots of fresh mint and tomatoes. Very yummy.
Perhaps steep a pile of it in vodka.
Put a few sprigs in a glass of lemonade.
finely chop it, freeze it in ice cube trays then put them in a freezer bag. Actually, probably not a lot of use there as you’ll have fresh mint again in no time :confused:November 10, 2009 at 11:17 pm #442832
I just investigated the ingredients list on the back of the pack of Chutney Podina I have.
It’s a mint based seasoning mix that you stir into yoghurt for a YUMMY bread dip.
Salt, Mint, dried mango powder, chilli, coriander, black pepper, caraway nutmeg and citric acid.
Should be easy enough to make once your mint is dried!November 10, 2009 at 11:17 pm #442833
oh thanks so much everyone…I was running out of ideas…Im still brain frazzled. 😀 I got up at 3am today, so I couldn’t think of anything to do with it all 😀 Might have to make some of your suggestions, and also dry some for tea. How silly for me…I even drink said tea!!! 😀November 11, 2009 at 12:15 am #442834
mint tea is really good, and great iced as well for summer, you need big handful to make a good cup, and sugar too.
Otherwise, I’d just dry it too.
cheersNovember 11, 2009 at 1:10 am #442835
Maybe contain the mint in a bag, or old stocking, something that would allow the mint’s scent to disperse into water. Hang the bag of mint in the cistern for a mint flush!
Since you have so much of the stuff you may as well “flush it down the toilet”. :tongue:November 11, 2009 at 2:31 am #442836
Mint, ah, can’t keep alive at the moment – its’s about to be transplanted to the lovely composted built up gardens and contained – fingers crossed !
The local greengrocer might be interested in a few bunches if it
is cheap enough, or maybe you could trade for something you want.
I love heaps in the freezer for those cold winter days for soups, too.
ApplebeeNovember 11, 2009 at 2:44 am #442837
Cream De Menthe (what else is mint good for;))
below is a recipe off the net but i just chop up leaves and cover in vodka and leave sealed in jar till it taste and looks right then just strain redecant add to what ever Im drinking.
â€¢2 cups of fresh mint leaves, chopped coarsely
â€¢1 1/2 cups of sugar dissolved in one cup of water
â€¢4 cups or one quart of 80 proof vodka
â€¢Optional: green food coloring
1.Put leaves in a large jar and cover with vodka.
2.Let steep for 48 hours. (2 full days)
3.Strain the mint leaves out of the vodka and discard the leaves.
4.Boil the sugar and the water until the sugar is completely dissolved.
5.Cool completely and add to mint infused vodka.
6.Let this stand until the liquid is completely clear.
7.If you wish for a deep green color, add as many drops as necessary to color the liqueur. You can bottle this in any glass bottle of your choice. (Commercially sold creme de menthe syrups are usually clear liquids without color.)
8.**Add 1/4 ounce of creme de menthe to your favorite hot chocolate with a topping of whipped cream and some shaved dark chocolate.November 11, 2009 at 3:08 am #442838
Does anyone have a good mint sauce recipe?November 11, 2009 at 7:07 am #442839
If you like invigorating baths, place chopped up leaves into an old stocking and put under the hot tap as you run your bath. Let it steep.
DebNovember 11, 2009 at 7:26 am #442840
Mint Julep…. OOOH I could use one of those right now……November 11, 2009 at 8:07 am #442841
I had a beautiful cucumber mint salad last week at a friend’s dinner party. I haven’t got a recipe but have googled quite a few yummy sounding ones.
I put lots of mint in my potato salads.
You could dry some for times when it’s not as prolific. I used my dehydrator with the fruit leather tray inserts to do my lavender. I guess that would work. Then it shrinks and is easy to store over long periods.November 15, 2009 at 8:50 am #442842
Mulch, bathtub tea, drinkable tea, a salt/sugar/olive oil/mint body scrub, or you could be really tricky and buy a still and make mint essential oil. I cant really see the point of preserving it as it is for later – its mint – its ALWAYS going to be there now 😆
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