Some ingredients ‘three ways’ or ‘eight ways’ always sounds pretentious to me. Like restaurants that serve you tiny bits of things and call it food or the contestants on food network that try to do too many things and fail. I went to one of those restaurants once, it had rabbit seven ways and was supposed to be a major thing there. Nobody at my table was impressed, despite the fact that a lot of people love it. I guess me not going will just make more room for them.
But when some amazing smelling spearmint was in the CSA box, I was excited to use it. And also unsure of how. I know mint doesn’t last super long, and wasn’t sure what to use it on. I did have a bit on some lamb tagine, but I wasn’t sure if I’d be making salad any time soon. I could definitely use it all in tea, but I’m quitting caffeine for a while. So I looked up how to preserve mint and couldn’t decide between three options. So here they are:
First, mint extract! (or mint vodka or rum…) Mine will likely go into coffee or hot chocolate as a flavoring. And into brownies, yay! Once I tried to just stick mint leaves into brownies, it was kind of hilarious because they were full of green bits and barely tasted like mint. Not recommended. You can make your own extract by sticking mint into a jar and adding vodka or rum. Just be sure to cover the leaves with the alcohol or they can rot, ew. Shake every few days and strain out the mint when you like the flavor for your intended use.
Of course, an easy thing to do is to simply let the leaves dry and then store them, so these will do that.
And finally, I liked the idea of freezing them. First, lay them out on a cookie sheet and then pop into the freezer. Move to a container once frozen.
Do any of these look good to you? What’s your favorite use for mint?