Mint is one of the invasive herbs which if not planted in a contained area may take over your yard.  I plant mint in large pots on top of pavers to prevent spreading.  Mint can be planted in part shade and damp areas.

My mints include Orange Mint, Pineapple Mint, Apple Mint, Chocolate Mint, Peppermint, and Spearmint.  Mints can be used interchangeably in recipes so use whatever flavor mint you wish.

Use mint in syrups, sauces, peas and pea soup, salads, dips,  spring rolls, lamb, salads, pesto, fruit salads, salad dressings, smoothies, chocolate dipped, desserts including ice cream, candy, brownies, and cookies, drinks including lemonade, hot chocolate, and herb teas

Mint can also be used in crafts and body products such as potpourri, herb baths, room freshener, and insect repellent.

Pineapple Mint is pictured — >

Salad idea:  Chickpeas, sliced red onion, sliced fennel, a few black olives, feta and  tomatoes; dress with a lemon or red wine vinaigrette, add a handful of chopped mint, parsley, and basil.

Mint Cream Cheese

1 t. fresh mint – finely chopped

8 oz cream cheese – softened

pinch paprika

Mix thoroughly and spread on bread or use as a dip.

 One of my favorite mint recipes:


1 cup uncooked bulgur wheat

2 cups hot water

2 tomatoes, chopped

1 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)

1/4 c finely chopped fresh mint

4 scallions, finely chopped

4 leaves romaine or other leaf lettuce

1/4 cup fresh lemon juice (about 2 lemons)

1/4 teaspoon coarse salt

1/4 cup extra-virgin olive oil

1/8 freshly ground pepper

Soak bulgur in hot water 10 minutes. Drain. Transfer to a serving bowl; fluff with a fork. Stir in tomatoes with juice, parsley, mint, scallions and lettuce. Add lemon juice, salt, pepper and oil. Toss to coat.

More Mint Recipes


About Beuna, Garden Inspire

As a garden coach, Beuna Tomalino has had the opportunity to help others grow their own food organically. Educated in Ornamental Horticultural from Utah State University and self taught in organic methods and multiple methods of gardening she helps others grow food no matter where they live. Beuna recently released the book Herbs to Know 2: Wild Medicinal & Edible Plants which she co authored with Kathy Wilson, Master Herbalist.

Posted on August 11, 2011, in Herb Recipes, mint and tagged . Bookmark the permalink. 1 Comment.

  1. I finally broke down and bought a mint plant after tasting the wonderful coconut rice made by a local caterer that uses fresh mint (mint diced and added AFTER cooking). It’s just lite coconut milk substitued for the liquid then fresh mint. That’s it. It’s creamy and wonderful and the mint adds a real unexpected touch!

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