Mint For Your Home

Mint is a large family of fragrant herbs. The aromatic leaves and volatile oils of mint plants are widely used for flavoring and seasoning, and to a lesser extent in medicines and perfumes. For example, menthol, an oil, is used as a cooling agent in chest rubs. Mint plants are often grown as ornamentals in rock gardens and borders. There are more than 160 genera and 3,500 species, native mostly to the temperate zones.

A typical mint plant has a squarish stem and simple leaves that grow opposite each other. The small, two-lipped flowers, which may be purple, pink, or white, often grow in spikes or clusters well above the foliage. The plant produces four smooth nutlets. Mint plants belong to the mint family, Labiatae. The genus Mentha, often called the true mints, includes such plants as bergamot, pennyroyal, peppermint, and spearmint.

Mint originated in Europe and the Mediterranean and its many varieties are now cultivated all over the world. It has long been regarded as a symbol of hospitality -- the Romans would strew mint around at feasts and banquets as a welcoming sign to guests

The word "mint" is derived from the Latin Mentha. Legend has it that Pluto's wife Proserpina cast a spell on a lovely young lady who had turned Pluto's eye and turned her into a mint plant. Pluto couldn't undo the spell but, by way of consolation I suppose, gave it its entrancing aroma.

Culinary mint actually has a wide variety of flavors, such as peppermint and spearmint, but there is also apple, pineapple, orange, lemon, ginger, lime and chocolate mint.

Not only is mint used in many recipes, it is also used in flavoring for toothpaste, antacids and candies. While fresh mint is best for cooking, dried mint will retain many of it's oils and can be substituted for fresh.

To harvest mint, clip sprigs off the plant with a sharp pair of scissors or nippers, you do not want to bruise the plants. Strip any dead leaves from the stems.

To dry mint, lay sprigs of mint between two paper towels and microwave on high for 3 to 4 minutes or until dry. You can also dry mint by tying several bunches together and hanging upside down in a warm, dry place. It is also possible to freeze mint by placing it in ziplock bags and putting in the freezer.

Mint is used in a variety of recipes, from sauces, to jellies, to hot and cold beverage additions. It also makes a lovely garnish and will add to the taste of freshly cooked vegetables by adding just a touch of this fragrant herb. Of course mint is widely known as an addition to mint juleps and when made into jelly, as an accompaniment to lamb.

1 ½ cups white grape juice

½ cup water

3 ½ cups sugar

3/4 cup fresh mint leaves, crushed

green food coloring

1-3 ounce package liquid pectin

Combine all of the ingredients; except pectin in a large saucepan. Bring to a rolling boil; stirring constantly. Cook 1 minute, add pectin and bring to a full rolling boil again. Boil 1 minute, stirring frequently. Remove from heat, and skim off the foam with a metal spoon.

Quickly pour the hot jelly through a sieve into the hot jars, leaving 1/4 inch of headspace; be sure that you wipe off the rims of your jars. Cover at once with lids. Process for 5 minutes in a boiling water bath. Makes 4 half pints.

½ cup sugar

1 cup water

8 fresh mint sprigs, finely chopped

1 quart bourbon

10 fresh mint sprigs

Combine the sugar, water, chopped mint and the bourbon in a glass container; stir until sugar dissolves. Cover and let stand 4 to 6 hours. Strain the mixture into a large pitcher, discard the chopped mint. To serve, fill glasses with crushed ice; add the mixture, garnish with the additional mint springs.

Using a 1 gallon wide mouth jar, toss in ½ cup each of peppermint, bee balm and applemint leaves and flowers. Be sure that your mint is pesticide-free. Finish filling the jar with water, cover and place in a sunny spot for 6 to 8 hours. Shake or stir occasionally.

To serve, strain tea and add honey or sugar to taste. Pour over ice and serve with a fresh mint spring.

1/4 cup chopped fresh mint leaves

1/4 cup light corn syrup

1 ½ tablespoons vinegar

1 ½ teaspoons cornstarch

1/4 cup water

Combine mint leaves corn syrup and the vinegar in a small saucepan. Combine the cornstarch and water, stirring until blended.. Add to mint mixture. Cook over a medium heat until mixture thickens and bubbles, stirring constantly.