Mint is a wonderful herb. Not only because of the pleasing scent but because of the benefits it has internally and externally for your body.
The plant itself is easy to grow and thrives even in harsh and cold climates. With a pleasing aroma to humans, it is surprising that you can use it as a deterrent to keep animals out of your garden or away from your flowers.
Mint has a multitude of varieties and because of this, you'll be able to pick the one that best suits your senses and needs.
Along with using the fresh petals, you can also make use of the stem, dried leaves, and oil produced by the herb, mint.
USING MINT IN OIL FORM
In oil form, mint, and its varieties can be diffused to create a fresh scent which will heighten your senses and fill your home.
If you suffer from headaches, then simply take a drop or two of oil and rub it on your temples. Be careful not to use more than 2 drops as the oil will cause your eyes to water. Wash your hands with soap afterward.
Do you have sore muscles? Peppermint oil can be rubbed on them to give you a little relief. You can apply it directly or mix it with a carrier oil, like olive or coconut, which will make it a little easier to apply.
HOW TO USE FRESH AND DRIED MINT IN CULINARY DISHES AND COOKING
With its flavorful leaves, people have used mint in culinary cooking for years. Whether you pluck fresh leaves from the plant or buy them from your local market/store, mint will add a unique and pleasing flavor to your dish.
What about the stem? Glad you asked. The stem can also be used for cooking as I will explain below.
In Leaf, form infuse blended or individual mints (peppermint or spearmint) to make a tea.
Flavor soups, stews, and sauces with fresh or dried leaves and or the stem.
Finely chop and add into dips like guacamole or salsa
Sprinkle into main courses
Infuse the stems in vinegar or oil and let it sit for a few days.
Add mint stems to your vegetables when grilling letting their flavor sink into the food.
Make a mint sauce and use with chocolate in a dessert.
MINT CHOCOLATE CHIP COOKIES
By Christina Lane
YIELDS 1 DOZEN
Chocolate chip cookies made with real fresh mint!
1 hr, 20 Prep Time
11 min Cook Time
1 hr, 31 Total Time
Ingredients:
Unsalted butter, 1/2 cup (1 stick)
Firmly packed fresh mint, roughly chopped, 1/2 cup
Firmly packed dark brown sugar, 1/2 cup
Granulated sugar, 1/2 cup
1 egg, at room temperature
Vanilla extract, 1 teaspoon
All-Purpose unbleached flour, 1 1/2 cups
Baking soda, 1 teaspoon
Fine sea salt, 1/2 teaspoon
Semisweet chocolate chips, 1/2 cup
Directions:
Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
Strain the butter, pressing the leaves to extract all of the butter from the leaves.
Meanwhile, line two baking sheets with parchment paper, and set aside.
In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
Next, add the egg and vanilla and beat for an additional minute.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
Finally, add the chocolate chips and mix just until combined.
Remove the cookie dough from the bowl, wrap in plastic wrap,