A Summertime Favorite: Fresh Mint Recipes


| 5/23/2011 8:00:07 PM


J.RushingJessy Rushing is a Texas gardener who fell in love with herbs after tripping into a rosemary shrub one day. The scent on her clothes cheered her up all afternoon. Her curiosity was aroused and since then her herb gardening has been part investigation, part experimentation and most importantly, part delight. 

Nothing is more invigorating to me than the aroma of mint. My senses feel sharper, my mind keener and my attitude is immediately elevated. If you’ve never grown herbs or had bad luck with them, you will be successful growing mint. It will grow everywhere, except possibly the frozen tundra of Alaska. Keeping mint from overtaking a garden can be a full time job, unless you plant it in containers.

Mint, a perennial, has been a garden staple for thousands of years. In Greek mythology, Minthe was Pluto’s girlfriend. Pluto’s wife, Persephone, was not pleased with this arrangement and turned the beautiful Minthe into a lowly groundcover. Pluto could not reverse the spell, but instead gave the plant the wonderful aroma when its leaves are bruised or its stems crushed.

I have a friend at work that keeps me supplied in fresh mint, so I spent this weekend trying different mint recipes. Some were better than others, so I’m sharing the really yummy ones with you.

Mint Chutney 



• 2 1/2 cups fresh mint, chopped
• 1/3 cup minced onion
• 1/3 cup white sugar
• 1/4 cup distilled white vinegar
• 1/2 teaspoon cayenne or red pepper flakes
• 1/2 teaspoon salt



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