Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
You can grow mint from seed, seedlings or cuttings. I prefer the later...
A refreshing summer jam, perfect for taking out of your cupboard in the darkest days of winter.
Mint brightens up this blueberry jam, made with the food mill to clean out all the leaves, twigs and stems in a wild blueberry pick. Simple yet delicious.
Strawberry jam, dressed up for a night out on the town: mint, basil & kick-up-your-heels habañero. Punkberry, indeed.
A delicious (and vegan!) pesto with a twist-- fresh peas & mint combine with sunflower seeds for a bright taste of summer. Spread on veggie burgers, toss with pasta, swirl into veggie soups, freeze cubes for a summer blast in January.
Next time you buy cut fresh herbs, plant a few using this technique!
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Story of a visit to a central Ohio lamb and herb farm that inspired the recipe for a local and seasonal mint lamb sausage.
Making sausage was really hard and I got blood and guts all over my kitchen. It was totally worth it though.
It is sweet, tart, spicy and herbly minty all at the same time. I might have to horde these jars for myself.