Mint, Mint and more Mint!

So if you are like me and have tons of mint taking over your herb garden, here are a few ways to use all that MINT!

Mint Ice Cubes – one thing I do with all my mint every year is make mint ice cubes! I put them in tea and lemonade and even just plain water. So fancy when you have guests, and everyone always raves about them! I just roughly chop some leaves and place in an ice cube tray already filled with water. FREEZE

Mint Julep – Growing up only a few minutes from Oak Alley in Louisiana, making a mint julep is a must. Follow this recipe for a refreshing summer drink…

Muddle mint leaves, powdered sugar, and water in a glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.

Fresh Pea Soup – love this recipe from Barefoot Contessa for fresh Pea Soup with mint! The mint is definitely the key ingredient and the soup is so easy and delicious. Good cold too.

Mint Pesto – I use a my spice grinder to make my pesto. A handful of mint leaves, with some walnuts, lemon juice, olive oil and a clove of garlic. Salt and pepper to taste. I boil some whole wheat bow tie pasta, stir in the pesto and all some chopped cherry tomatoes and some blanched asparagus. Delish!

Mint Oil –Combine about 4 oz of fresh mint with 2 cups of olive oil. Heat gently one hour, uncovered. Strain out mint leaves and bottle in an amber bottles with a dropper top. Use in oil diffusers when you have a cold, or a few drops in hot tea so soothe stomach aches or nausea. You can also add oil to sauces and rice dishes.