Getting Fresh: The Multifaceted Mint
By John DiGilio in Food on May 27, 2011 7:40PM
Getting Fresh is a seasonal exploration of fresh herbs. From cultivation to cooking, join us as we get our hands dirty and add a little extra spice to life. If you have any favorite uses for the herbs we cover or questions, please share them in the comments section.
Though it may not feel like it, spring has sprung in Chicagoland. Sure, there is still a heck of a nip in the air. But have you seen all the green that is sprouting up around the city? 'Tis the season for tilling and planting fresh vegetables. We know what you're thinking. You'd love to be part of the spring planting, but you have neither the space nor the green thumb. Our advice to you is to grab yourself some pots, a little soil, and try your hand at herb gardening (no, not that herb). It is easy and rewarding. This month, we look at home-grown mint.
From teas to salads to jellies and even drinks, mint is one of the most popular herbs employed in kitchens world wide. What wold candy canes or, better yet, mojitos be without it? Humans have been using it for so long and in so many varieties that it is almost impossible to pinpoint when mankind discovered its benefits. Mint has been celebrated for centuries for its flavorful, medicinal, and even seemingly magical properties. Luckily, one need not be a magician to make it grow at home or to put it to a myriad of tasty uses in the kitchen.
Growing mint at home is almost foolproof. In even the most basic conditions, it literally grows like a weed. We recommend getting a few starter plants from your local farmers' market or garden store. Put them in a pot with some soil and place the pot where it gets at least a little direct sun. All you have to do is keep the soil moist and nature will handle the rest. Mint is a hearty plant (as anyone whose yard or garden has even been overrun with it will tell you) that requires little care. When you are choosing your starters, look for healthy, well-established plants. If you are choosing different flavors or varieties, try to keep them seperated in their own pots. Chocolate mint, hot this year, is just one of many varieties from which to choose. Just wait until you smell it!
As soon as the leaves begin to grow large, you can begin picking and harvesting them. Of course, we think they are best used fresh. That is when they pack the most minty flavor. They can, however, also be frozen or dried for later use. We like to tear ours into fruit salads for extra zing and an added hint of freshness. We also like to brew them into homemade iced teas for hot summer days. For those sultry summer nights, we like to muddle a few leaves with some sugar and a healthy pour of bourbon to make classic mint juleps. It really is one of those herbs that you simply cannot go wrong with in the home. Our favorite use of fresh mint, however, is in a light sauce of butter (recipe below). Tossed with ravioli or your favorite pasta and some pine nuts or even served over grilled fish, it is the perfect way to usher in the greenest of seasons.
Mint - Butter Sauce
- 2-3 Tablespoons of mint leaves, chopped
- 1 Stick of butter, softened
- Lemon juice to taste (optional)
Cream the mint and butter (and a little lemon juice, if using) in a sealable container. Try to let the butter chill in the refrigerator for a few hours before using, so as to let the mint oils breathe and blend. Consume within several days for best flavor.
Photo by Daniel Feliciano.