Recommend drying it, because it’s as usable that way without the immediate stress.
I like it in turkish dishes, in yogurt as a dip (with garlic, scallions, other herbs), and o occasionally as green chutney (basic green chutney is only cilantro — you can add a bit of mint to vary the flavor, or make pudina / mint chutney on its own). It’s also the critical component in the spiced water for pani puri, if you want to take that for a spin.
Minted lamb burger, with sriracha and feta?
Raita, cacik with mint, tzatziki with mint.
I add it to green salads and mixed salads.
Rice-stuffed grape leaves
I like the slushy mint lemonade sold at Aroma coffee shops, an Israeli chain.
I love mint gelato and mint granita. I haven’t made it yet.
I don’t bother to preserve it. Some of it becomes compost.
That sounds great, but I don’t eat meat. Maybe “preferred” was not definitive enough, in my OP.
Replace the lamb with kidney beans?
That is a thought!
Going a different route - some online videos and sites say the mint can be used to make a bug repellent mint spray. Maybe you can use your mint to fight off any other garden pests!
This is a fine idea, as the aphids have found my eggplant and NOTHING IS WORKING.
Not savory! Don’t need desserts! Thanks anyway.
Ok! (Kind of posting it as a reference for myself, too!) Sometimes it’s served as more of a palate cleanser than a dessert
Start your own thread!
Lol ok. Will do.
