Title : Mint ... and memories
link : Mint ... and memories
Mint ... and memories
We each have our own special memories, and as we grow and look back they become so cherished, well mine certainly seem to. One of the things I remember is picking mint for my dear Mum, as she would make a fresh mint sauce, or scatter some chopped up leaves in one of her favourite recipes. We had our own small patch of mint growing, and it was so lovely to be able to pick a few leaves and take them into the kitchen for mum to seemingly weave her magic as she prepared and cooked our meals. Her Roasts were amazing, the aroma that drifted from the kitchen into the hall and dining room as we would sit down and enjoy a family meal, our taste buds were working overtime! Family meals were so important and it seems to me that in more recent times some families do not sit down around a table as much, which is a shame ...
But to get back to Mint - did you know:
"There are several types of mint, each with its own subtle difference in flavour and appearance. The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing flavour. It is commonly used to make mint sauce or jelly and in tea.
Peppermint has longer, darker leaves and a stronger flavour and is popular in sweets and confectionary. Another popular variety is apple mint, which has a subtle, fruit-tinged flavour and is popular in summer drinks.
Availability:
Mint is at its peak from May to September.
Choose the best:
Look for bright green, perky leaves that aren't wilting.
Prepare it:
Pull leaves from stem and run under cold water before shredding or adding whole to dishes. The smaller leaves at the top of the sprig are sweeter and great for garnishing salads and soups with.
Store it:
Store fresh mint in the fridge in a sealed plastic bag for up to 3 days.
Cook it:
Use mint in a variety of dishes including fruit salads, stuffings, tabbouleh and for Thai dishes including soups and curries."
"There are several types of mint, each with its own subtle difference in flavour and appearance. The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing flavour. It is commonly used to make mint sauce or jelly and in tea.
Peppermint has longer, darker leaves and a stronger flavour and is popular in sweets and confectionary. Another popular variety is apple mint, which has a subtle, fruit-tinged flavour and is popular in summer drinks.
Availability:
Mint is at its peak from May to September.
Choose the best:
Look for bright green, perky leaves that aren't wilting.
Prepare it:
Pull leaves from stem and run under cold water before shredding or adding whole to dishes. The smaller leaves at the top of the sprig are sweeter and great for garnishing salads and soups with.
Store it:
Store fresh mint in the fridge in a sealed plastic bag for up to 3 days.
Cook it:
Use mint in a variety of dishes including fruit salads, stuffings, tabbouleh and for Thai dishes including soups and curries."
The above image and information about mint from here
Roast Lamb With A Pea and Mint Pesto Sauce
see recipe here
Tomato and mint salad
see recipe here
Do you enjoy the flavour of mint, or adding it to your recipes?
All the best Jan
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