Harvested
(rough estimate due to natural conditions {weather, pests etc})
June, July August, September, October
Benefits of Chocolate Mint
- palette cleanser
- aids in digestion
- aides with respiratory disorders
- anti-inflammatory activity
- gets rid of nagging headaches
- helps people with insomnia
- helps with asthma
- helps with eczema
- helps with hypertension
- anti-inflammatory
- anti-viral
Storage Tips
- On the counter: trim the very bottom off the stems, then place the bunch in a clear glass container with 1-2 inches of water in the bottom.
Use within 1-2 days - Refrigerator: store it in an airtight container. This should keep for up to 2 weeks.
- Freeze: Fresh Mint leaves can also be frozen whole. Place the washed and dried leaves in a clear plastic bag and freeze for up to 1 month.
- Regrow from cuttings
- Chocolate mint will grow from cuttings from your original plant. Just snip off a stem and set the cutting in a pot of soil to regrow.
- Dry your chocolate mint
- clean it as needed after harvesting
- spread the leaves into a single layer on cookie sheets
- bake in a pre-heated 170*F oven for 2-3 hours
- remove from oven, allow to cool completely
- crumble leaves into a glass storage jar, preferably storing this jar in a cool, dark place
Culinary Tips
- Tea: Fill your mug a little less than half way full with fresh chocolate mint leaves. Pour boiling water over the leaves and let your tea steep for a few minutes. Spoon out the leaves and enjoy an aromatic chocolate mint tea straight from the garden
- Mix chocolate mint into just about anything where you’d use chocolate. Add it to cakes, muffins, cookies, pies
Recipe links
Cotyledon Vegetable Farm 