I have been on a mission lately to find new and exciting recipes using the mint out of my garden. There is only so much tea you can drink 🙂 For my opinion on growing mint in your garden, check out My Love Hate Relationship with Mint!
I wanted to make pesto chicken this week and my basil supply is getting a little low. I have been using it so much lately, I am actually running out of leaves. So I started looking in the gardens for some pesto inspiration and stopped in my tracks when I came to the mint!
I was a little worried it would taste strange. I mean when you think pesto, you don’t usually think mint, but I was so pleasantly surprised by how good it was, I had to rush right to my laptop to tell you all about it!
GARLIC MINT PESTO
makes 1 small jar of pesto
3 cups fresh mint
1/4 cup parmesan
1/4 cup walnuts
Salt and pepper to taste
1 tbsp lemon juice
2 garlic cloves
Wash your mint leaves and put in food processor. Pulse until coarsely chopped. Add walnuts, parmesan , garlic, salt and pepper. Blend away until chopped up into very small pieces. Add lemon juice and enough olive oil until you get the desired consistency. I like mine thick, but if you like it thin, just keep adding olive oil.
I hope you have a chance to try this recipe. It is so refreshing, I cannot wait to try it out with my pesto chicken!
Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!
Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!!
I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!!
Quick Garlic Dill Pickles (makes 1 quart)
3-5 small pickling cucumbers (enough to pack them in there good)
2 chopped cloves of garlic
Fresh dill, or dill seed
1 tsp peppercorns
1 tsp crushed peppers
1 tsp sugar
1 tbsp salt
1 cup water
1/2 cup cider vinegar
Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!
This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!
In my opinion, if you plant something in your garden, ideally, you should be able to eat it. Gardening takes water, valuable time and money to grow, so you minus well reap the rewards!
There are so many beautiful herbs and vegetables that have flowers and look just like other perennials you can spend hundreds of dollars on (but can’t eat). If you plant the right ones together, they can come into bloom in a timely manner, ensuring your gardens are always bright and colourful!
In the past couple of years, I have been slowly replacing greenery that offers no nutritional value with delicious AND pretty plants in my gardens!
I love planting herbs! They are probably the prettiest and tastiest plants. In addition to my chives, mint, dill, parsley, sage and basil, I have added lavender, oregano and thyme this year. It just adds so much beauty and it is amazing to add to a salad.
As part of building a sustainable lifestyle, we want to grow as much food as we can for ourselves! Having roses, daisies and gardenias are nice, but at the end of season, all they were good for was to look at and then chop down. I would much rather eat the plants that I spend so much time watering, pruning and weeding!!
I have a garden full of gorgeous mint! Peppermint and chocolate mint grow effortlessly along the house, adding a green and aromatic display of freshness. It is so pretty, I really do love it!
Every year, it grows into the grass and we have to mow it down with the lawnmower. It also spreads like a disease and grows threw my deck, gets tangled in my hose and pops up every where you don’t want mint! It is so invasive, I really do hate it!
In the fall when I start cleaning out the gardens, I chop down the mint and let it hang in the mud room. Once dried, it makes the most amazing, natural tea ever! I even have people asking me for it! I can make peppermint and chocolate mint tea! It tastes so good, I really do love it!
Other than tea, there isn’t a whole lot of uses for mint that I have found. There is just to much to use it all making tea, and I hate wasting it. I always feel edible plants should serve their purpose, but what else can you do with mint (other than make a mean mojoto!) It is so much work for so little, I really do hate it!
So you see my problem? Mint and I have a love hate relationship! But I the end, I like it enough to keep it around, but hope to find some new uses for it soon!
Any ideas would be very helpful. Please comment your thoughts and help a girl out 😁