What Can I Do With All This Fresh Mint?

Good Question from The Kitchn

Q: I bought a bunch of potted herbs this spring and they're coming in beautifully! Basil is going into pesto and thyme is going into everything. However, I am at a loss as to what I should do with all of the mint I have.

I've considered drying it out in the oven for tea, making juleps, throwing it into salads and cold soups, but I'm running out of ideas. Maybe preserve it as jelly? Any advice?

Sent by Sam

Editor: Sam, we'll be honest: it's hard for us to sympathize with your wonderful plight, since we are always on the verge of cutting our mint too hard, too fast! We use it in drinks (mojitos, juleps, gimlets, straight up gin...) and in salads all summer. (Chiffonade a bunch of mint and toss it with your greens, or with rice or other grains for a light touch of mint flavor.) You can also use it to infuse liquor, oil, or cream for ice cream. Here are a few recipes from the archives that all demand a lot of mint:

Mint Chocolate Chip Ice Cream
Mint Juleps for Kentucky Derby Day
Vegetable and Mint Summer Rolls with Spicy Peanut Sauce
Basil or Mint Sorbet

Readers, what would you suggest for Sam's lucky bounty of mint?

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Related: From the Herb Garden: Mint

Posted originally from: TheKitchn

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.