Minty Fresh!

Mint belongs to a large plant family with over 30 species, the most common being peppermint and spearmint. Native to the Mediterranean and western Asia, mints interbreed so easily it is often hard for even the experts to distinguish and separate all the varieties. Mint does well as a potted plant, and can be planted year-round. In our area, be prepared to be a mint “tamer,” as mint tends to take over the garden if you let it.

You may want to do a search of local or online nurseries to expand beyond the usual mint, as there is chocolate mint, apple mint, pineapple mint, curly mint, strawberry or lemon mint, lavender mint and ginger mint to choose from, to name a few.

All mints contain the volatile oil menthol, which gives mint its characteristic cooling, cleansing taste. Both leaves and flowers are edible and can be used in salads and salad dressings, hot and cold beverages, and savory and sweet side dishes.

Fresh mint is said to have some health benefits, including soothing digestion and sore throats, may have potential immune system effects by providing antibacterial properties to oral hygiene. In colonial times, mint leaves were kept near food storage, beds and closets. It is said that mint is a natural insecticide, keeping ants, fleas and other small pests at bay.

Whether from your garden or from the market, there are various ways to store fresh mint and extend its shelf life. For all methods use, first rinse mint with cold water before storing. Here are some storage ideas:

Refrigerate: Place sprigs or branches of fresh mint upright in a glass jar of water, just like a bouquet of flowers, and cover with a damp food storage bag. You can also wrap mint leaves in a few layers of damp paper towels and place them in a food storage bag in the refrigerator to prolong their freshness.

Freeze: Use the ice cube method for long-term mint storage. Remove the rinsed mint leaves from the stems and place the leaves in an ice cube tray. Pour water over the tray, and then place the tray in the freezer. Once the cubes are frozen, you can use as needed, either by thawing or by adding the mint ice cubes to food or beverages. Or, if you have the space, you can place fresh leaves in a single layer on a baking sheet or cookie sheet in the freezer. After a few hours, you can transfer the frozen leaves to a freezer bag. Frozen mint should last up to six months.

Dry: Drying is a long-term method for preserving mint. If using the oven, thoroughly dry your mint to get rid of excess moisture, separate the leaves from the stems, and spread them on a baking sheet. Place the sheet in an oven at 300 degrees Fahrenheit and check the mint every ten minutes or so, until the leaves are dried and crispy. This can take up to an hour, depending on your oven and the amount of mint used.

Or you can air dry a bunch of mint by hanging it upside down in a paper bag in a well-ventilated area until the leaves are completely dry. You can then finely chop the dried mint by hand or in a food processor and store it in an airtight container away from heat or light.

Mint complements so many other flavors, especially summer foods like tomatoes, eggplant, squash, cucumbers, watermelon, melons and peppers. Mint goes well with other savory herbs such as parsley, cilantro, basil and dill, with citrus flavors, and with spices such as cumin, ginger, garlic and curry powders. Mint can complement so many ingredients, including many types of beans, carrots and beets, feta cheese, poultry, mushrooms, radishes, seafood, tofu or seitan.

When preparing mint, use a sharp knife, so you are cutting rather than tearing. Using a dull knife or over-chopping will bruise mint, with much of the flavor staying on the cutting surface, rather than in your food or beverages.

Here are just some of the many uses for fresh mint:

Teas and beverages: Fresh mint (spearmint, peppermint sprigs) are great to put in your teapot with your favorite tea. It is believed that mint leaves may help to reduce the adverse effects of tannin and caffeine. Pick some fresh mint leaves, wash and add to your teapot. Steep for 2-3 minutes, to the strength you prefer. Make mint limeade by mixing lime juice with sugar or a sweetener of your choice and muddled mint leaves.

Tofu: Add chopped mint leaves to scrambled or baked tofu or to cold tofu salads. Add the mint at the end of cooking for a delicate flavor.

Salads: Fresh mint leaves liven up salads. Pineapple mint particularly is great in a mixed green salad. Mint tossed with cooked barley or bulgur, red onions, tomatoes, parsley and lemony vinaigrette becomes Tabbouleh- adjacent, a refreshing Middle Eastern salad.

Vegetables and fruit: Mint is very popularly used with peas. Carrots, potatoes, eggplant, white or black beans and corn all perk up with the addition of freshly chopped spearmint. Add the herb at the end of the cooking process. Incorporate mint into a fresh fruit salsa with chopped apples, pear, lemon or lime juice, jalapeno and honey. Chop mint and toss with fresh pineapple for a quick snack.

Please contact Nancy at foodprof2@gmail.com for nutrition or health questions or for ideas about future columns