The sun is high in the sky, and culinarians’ gardens are overflowing with the perrenial bounty of mint. Most varieties of mint grow very well in the chilly Green Mountains of Vermont; often too well, as they spread like wildfire if not kept in check.
So what to do with all that mint, you ask? Well, it’s easy enough to throw a sprig in some tea, or chop some up for a refreshing fruit salad or smoothie-it’s divine with cantaloupe! (And I don’t even like cantaloupe!) The vinaigrette below is another fine way to use up some of your crop. Try it over a spinach and strawberry salad, or as a finishing sauce for some grilled lamb; it would also be a fine dressing for a quinoa salad, creating a tabbouleh-like experience; all are lovely examples of healthy eating .
1/4 cup lime juice
about 2 T mint leaves, cleaned well
1 T honey or agave nectar
1/2 tsp dry mustard
1/2 cup canola oil
Combine all ingredients except oil in a blender. Blend until mint is nearly completely pureed. Turn off blender, add oil, and process until homogenous. Use within a week for best results.
What’s your favorite use for mint?
photo by: Crabbymoor