copied from a conversation from the NTVG facebook group page (
https://www.facebook.com/groups/58399429851/):
Carrie
My peppermint has been doing great but I am running out of ideas what to do with it. Thought I would get some suggestions from the group? Thanks!
Alice: I know you can infuse oils with it and make teas with it. Maybe dry it out and use for potpourri, I expect some how it can be used for icecream but I am not sure how you would do that. Mint jullips would be nice, infuse some gen or vodka perhaps. I never have been very good at figuring out what to do with mint. Mint jelly for lamb maybe.
Crystalyn: Mint tea... my favorite summer drink. Great with added bourbon :-)
6 oz. frozen orange juice concentrate
6 oz. frozen lemonade concentrate
1 cup sugar (it's a little sweet for me, so I reduce it to 1/2 - 3/4 cups, depending on my mood)
6 8" sprigs of fresh mint
1 family tea bag (I use decaf)
1 individual mint tea bag and 1 orange spice tea bag if available
1. Bring first three ingredients to a boil. Remove from burner, add mint, cover and steep until cool. Boil one qt. water, add tea bags and steep until cool.
2. Remove mint from juice mixture, squeeze and discard. Combine tea and juice. Add water to make 1 gallon.
3. The tea keeps in the refrigerator for about a week.
Crystalyn: ( I also don't ever use the flavored tea bags, but the recipe called for it, so I just included in the share.)
Alice: How to you substitute fresh mint and who much do you use?
Alice: There is a pineapple mint that I be would be nice in this.
Alice: I expect you could also do something like this.
http://media-cache-ec0.pinterest.com/upload/281123201710349814_NA6TPB3P_f.jpg Maybe using coconut oil or some other kid of oil with different herbs.
http://media-cache-ec0.pinterest.com/upload/281123201710349814_NA6TPB3P_f.jpgmedia-cache-ec0.pinterest.com
Crystalyn: The mint makes this Hopping' John salad...
Southern Living, July 2009, page 127
Makes: 8 servings; Prep: 10 min.
Cook: 30 min; Chill: 2 hrs.
1/2 cup uncooked long-grain rice
2 cups fresh or frozen black-eyed peas (NOT CANNED!)
2 t. salt, divided
1/4 cup fresh lemon juice
2 Tbsp. olive oil
1 jalapeno pepper, seeded and minced
1 garlic clove, pressed
1/4 tsp. black pepper
1/2 cup chopped celery (I don't care for celery, so I left this out)
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup loosely packed fresh mint leaves, chopped
1. Prepare rice according to package directions. Meanwhile, cook peas and 1 tsp. salt in water to cover in a large sauce-pan over medium-high heat, stirring often, 20 minutes or until tender; drain.
2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Stir in peas, rice, celery, parsley and mint until blended. Cover and chill 2 hours. Season with salt to taste.
Jorge: This is what my wife does with our mint:
http://www.elevatedplate.com/2012/03/chia-fresca.htmlMy Elevated Plate: Chia Fresca
www.elevatedplate.com
