Mint

Harvested

(rough estimate due to natural conditions {weather, pests etc})

June, July, August, September, October 

Benefits of Mint

• promotes digestion
• improves oral health
• helps to prevent cancer
• quick & effective remedy for nausea
• clears up congestion of nose, throat & lungs
• natural stimulant, relieves from fatigue & depression
• people chewing mint gums have higher memory retention & alertness

to learn more visit Organic Facts

Storage Tips

• Refrigerator: Trim the end of the stems by cutting off the leaves to allow some space at the cut ends. In a relatively tall container such as a jar or a mug, carefully stick the mint stems in & add enough water to cover the cut ends. Cover loosely with a plastic bag & keep in your fridge. Change water every two or three days.
• Wrap Mint Leaves With A Damp Paper Towel

  Lay mint leaves on a damp paper towel. If you find the paper towel is too wet, just gently wring out the water.Wrap up the leaves with the paper towel and place it into plastic bag. Make sure the plastic bag is big enough not to crush the leaves. Seal it. Place the plastic bag in your fridge. Mint can be stored for at least two weeks this way.

• freeze in water in an ice cube tray to add to summer drinks

Culinary Tips

The flavor of mint is strongest in its uncooked form. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use, gently snip the amount you need, wash and pat dry. You can either separate the mint in small groupings to create the perfect garnish or remove each leaf from the stem. If your recipe calls for the mint to be minced remove the leaves from the stem and chop with a sharp kitchen knife. Try pairing it with some of the ingredients suggested below:

• Vegetables: asparagus, beet, carrot, cucumber, eggplant, fennel, pea, potato, snap pea, squash, tomato, zucchini
• Seafood: calamari, crab, lobster, octopus, red snapper, salmon, sea bass, scallop, shrimp, squid, trout
• Meat and Poultry: bacon, beef, chicken, lamb, veal
• Soups and Sauces: cucumber, fruit, lemon grass, seafood, tomato, vegetable
• Dairy: cream cheese, feta, frittata, goat cheese, mascarpone, omelet, ricotta, scrambled eggs, yogurt
• Legumes and Grains: cannellini beans, couscous, fava beans, garbanzo beans, pasta, soba noodles
• Fruit and Dessert: apple, apricot, fig, grape, lemon, mango, melon, orange, peach, pear, pineapple, plum, pomegranate, watermelon
• Herbs and Seasoning: chile powder, chives, coriander, cumin, parsley, vanilla

Recipe Links 

lemon mint granita

Vegetarian Pho

Zucchini, Mint and Yogurt Spread

Cranberry Bean Salad with Basil, Mint & Feta

Chickpea Pita Pockets with Greens & Minted Yogurt