eat :: The Great Mint Harvest of 2013


This year was a bumper crop for mint. Basil and cilantro, not so much... but the abundance of mint definitely made up for that. I read up on the many things I could do with mint and settled on some options that are easy and let me hold on to the feeling of summer a little longer. 

After I cut off the mint stems with the best leaves on them, I gave them all a rinse in cool water and dried them off quickly. Then came the fun:

Watermelon Mint Salad


So easy! The hardest part will be finding a watermelon at this time of year. I found mine at H&W Produce.

  1. Cut the watermelon into cubes.
  2. Chop up the mint like you hate it.
  3. Cut baby bocconcini in half (or you can use feta).
  4. Squeeze a lime over top. 

Raspberry Mint Lemonade


You can swap the raspberries for any berry in this delicious drink.  The only thing that would have made this better is muddling the raspberries. Lesson learned. Three simple ingredients:

  • Use soda water instead of tap water to make a pitcher of lemonade from concentrate (follow the dilution on the can).
  • Fresh berries. Muddle if they don't get too unappetizing (like blueberries would).
  • Mint.  If you feel like muddling with the berries, all the better. Let the mint sit and share its flavour with the lemonade for a little while before you enjoy it.

Mint Ice Cubes

Why, you ask? To add to cocktails or to cool off tea when you're impatient. Obviously.

  1. Find an ice cube tray that can handle boiling water.
  2. Add a few mint leaves to each cube space. 
  3. Add boiling water. 
  4. Freeze.  Pretty simple, hey?

Mint Tea Leaves


This one is pretty self explanatory. The remainder of the crop was left out to dry. Nothing special - I just left them on a paper towel and watched them shrivel up over a couple days. When they are dry and crispy, break them up and put them into loose leaf tea bags (found some at David's Tea). Keep these bags in an air tight container until you're ready for tea time.