What is a similar or a good tea with lemongrass and spearmint?
I had a organic Tazo Green tea and it was so good it was in a bottle it had lemongrass and mint.
Does anyone know if it is possible to buy the leaves to make it or bags ...any tips .....of what can i do to get a similar taste...Tazo sells the Zen is that sort of like it .....?
What is a similar or a good tea with lemongrass and spearmint?
http://www.cookscorner.net/Tea/Herbal_Lo...
you can buy teas here and mix 2 together
Tuesday, April 28, 2009
Where can I buy spearmint tea in Virgina?
I want to buy spearmint tea, but none of the stores I've gone to (Wal-Mart, Shoppers, Giant Food, etc.) carry it. Does anyone know where I can buy spearmint tea from? I live in Northern Virginia and if any of y'all know stores in my area that sell it, I would really appreciate it.
Where can I buy spearmint tea in Virgina?
I live in Northern Virginia, five minutes outside of DC. I use loose teas and I am a little surprised that you're having trouble finding spearmint. Where do you live, Spotsylvania? I go to Mediterranean/Middle Eastern/Asian markets where they sell these loose teas. You can find Jasmine and all sorts of exotic teas including the common spearmint teas, or you can order spearmint on line.
Good luck to you.
ADDITIONS: I just thought of something else. Buy a spearmint plant in the herb section at your grocer's. It's an evasive plant and all you have to do is either plant it in your garden or leave it in your pot and pick the leaves off of it, steep it in a pot and pour it in a cup~~very easy!
Again, good luck.
Reply:try any health food store. They usually have lots of different kinds of herbal teas. Also, if you live near a Whole Foods Market, try that. Cost Plus world market might have it also.
Reply:Can't say for absolutely sure where you would get it but I got it last August at a Target coffee bar where they have all the little individual packets of tea. I was in Sterling VA but I don't think the Target store was more than 10 minutes from where I was staying. You could try Target or their coffee bar to see who their supplier is.
Reply:best time to find it would be now or at the very start of the spring time i know my giant here in Maryland sells it try bigelow tea mint medley it's may not be in its own box , it may only be sold in the assorted boxes. or if you have a great farmers market around or have home depot close to you go and get your own seedling or seeds and plant it. it will take off quick and grow like a weed just dry it for the winter time and wash it very good and bruise it in the summer time to make your own tea its cheaper and you don't have to worry about searching for it.
Where can I buy spearmint tea in Virgina?
I live in Northern Virginia, five minutes outside of DC. I use loose teas and I am a little surprised that you're having trouble finding spearmint. Where do you live, Spotsylvania? I go to Mediterranean/Middle Eastern/Asian markets where they sell these loose teas. You can find Jasmine and all sorts of exotic teas including the common spearmint teas, or you can order spearmint on line.
Good luck to you.
ADDITIONS: I just thought of something else. Buy a spearmint plant in the herb section at your grocer's. It's an evasive plant and all you have to do is either plant it in your garden or leave it in your pot and pick the leaves off of it, steep it in a pot and pour it in a cup~~very easy!
Again, good luck.
Reply:try any health food store. They usually have lots of different kinds of herbal teas. Also, if you live near a Whole Foods Market, try that. Cost Plus world market might have it also.
Reply:Can't say for absolutely sure where you would get it but I got it last August at a Target coffee bar where they have all the little individual packets of tea. I was in Sterling VA but I don't think the Target store was more than 10 minutes from where I was staying. You could try Target or their coffee bar to see who their supplier is.
Reply:best time to find it would be now or at the very start of the spring time i know my giant here in Maryland sells it try bigelow tea mint medley it's may not be in its own box , it may only be sold in the assorted boxes. or if you have a great farmers market around or have home depot close to you go and get your own seedling or seeds and plant it. it will take off quick and grow like a weed just dry it for the winter time and wash it very good and bruise it in the summer time to make your own tea its cheaper and you don't have to worry about searching for it.
Is there a difference between spearmint and mint leaves at the grocer.?
I am able to find mint leaves and am not sure if they are the same as spearmint leaves.
Is there a difference between spearmint and mint leaves at the grocer.?
Why do I always end up following these humongous answers in this section?? OMG.
I doubt they would be spearmint, unless the sign specified that they were. They would be closer to peppermint if there is no designation.
Reply:MInt- cool, refreshing images come to mind: frosty glasses of lemonade garnished with curly sprigs of spearmint; the clean, chilling taste of a peppermint candy cane; Southern gentlemen and ladies sitting in their rocking chairs on the veranda, lazily rocking back and forth, fanning themselves and sipping Mint Juleps. Even chewing gum, mouthwash, and toothpaste companies use images of crisp, clean snowy slopes, or cool, green glens to let us know how refreshing their mint flavored products are.
Most of us are most familiar with peppermint (Mentha piperita) and spearmint (Mentha spicata), yet beyond that there are about 25 species, with some sources saying as many as 600 varieties. Native to the Mediterranean and western Asia, mints interbreed so easily it is often hard for even the experts to distinguish and separate all the varieties. This confusion dates back as far as the 9th century when a monk proclaimed he "would rather count the sparks in Vulcan's furnace than to count the varieties of mint."
One characteristic shared by all mints is the square stem, a trait of the Labiatea family of which marjoram, catnip and basil are also members. Another is the volatile oil menthol, which gives mint that characteristic cooling, cleansing feel to varying degrees in the different varieties.
Curious to see what types of mint were available, I went for a "tasting" to one of the nurseries in my area that is known for carrying specialty plants. I was pleasantly surprised with their large and diverse selection: apple mint, chocolate mint, spearmint, peppermint, pineapple mint, Bergamont orange mint, Egyptian mint, basil mint, Corsican mint, Persian mint, and ginger mint -- truly an herb gardener's dream come true!
I started with dessert first, tasting the deep green, blade-shaped leaves of the Chocolate Mint. It was like biting into one of the old style Girl Scout chocolate mint cookies -- rich, chocolatey and cooling mint all in one bite. This would be a good one to chop finely and incorporate into softened vanilla ice cream, then top with fresh raspberries for an easy summer dessert.
Next I sampled the Pineapple Mint (Mentha sauveolens varigata). Its softly rounded, fuzzy leaves with a splash of yellow on the edges make this a very decorative, as well as tasty, addition to any garden. The flavor is mild: mint with a slight citrus background. It goes well with melons, and cucumbers, and makes an attractive garnish, either fresh or crystallized. In the garden, be sure to plant it in the shade as it tends to scorch in the full sun.
Bergamot Mint (Mentha piperita var. critata) caught my interest next. It is known as lemon mint, orange mint, or eau de cologne mint. With its sweet citrusy, lavender-like aroma and taste, it is a natural for flavoring teas or ice beverages. Its hardy flavors make it a tasty accent for lamb and fish. Bergamot mint is also used to scent soaps and perfumes, hence the name "eau de cologne" mint.
Ginger mint (Mentha spicata species) is another mint that is as attractive as it is tasty, with its heart-shaped light green leaves variegated with gold. It's perfect as a seasoning for both fruit and vegetables.
Finally on to the king of all mints: Peppermint (Mentha piperita). The potent taste of the leaves -- very strong menthol -- took my breath away. Very cool and clean indeed. I tend to use it, sparingly, with sweet dishes: candies, meringues, cookies, cakes and iced tea.
Peppermint is the mint that is most often used commercially -- in liqueurs, toothpastes, soaps, and mouthwashes -- because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. The menthol is wonderful for clearing up a stuffy head cold, relieving headache, as well as being a strong digestive aid and a mild sedative.
Spearmint (Mentha spicata), with its sharp, pointed, toothed leaves is one of the most versatile of the mints. With its less intense, more herb-like flavor, it pairs well with a wide spectrum of foods. Combined with orange peel in vinegar, it serves as a marinade for lamb as well as a dressing for spring salads. Combined with basil, mint adds the cooling element to many hot Asian dishes. Mixed with bulgar, red onions, tomatoes, parsley, and a lemony vinaigrette, it becomes Tabbouleh, a Middle Eastern salad perfect for summertime picnics. Nothing says spring quite so deliciously as freshly steamed new peas with a sprinkling of mint. Carrots, potatoes, eggplant, white or black beans, and corn all sparkle with the addition of freshly chopped spearmint. And nothing but just picked mint will do for the properly made Mint Julep, the making of which, as said by a 19th century Southern gentleman, "is not a rite to be entrusted to a novice, a statistician, nor a Yankee."
Mint has been known as both a seasoning and a medicine for centuries. Mint is even a part of Greek mythology. According to the legend, Minthe originally was a nymph, and Pluto's lover. When his wife Persephone found out, in a fit of rage she turned Minthe into a lowly plant, to be trod upon. Pluto could not undo the spell, but softened the spell by giving her a sweet scent which would perfume the air when her leaves were stepped upon.
Growing mint is a simple proposition; it is keeping it from taking over the garden that takes work. Given medium rich, moist soil and shade to dappled sunlight, mint will thrive and soon form a lush, thick carpet. Keep it cut back, especially once it begins to bloom, otherwise it will become invasive. Since many of the varieties propagate from underground runners, you may have to just pull out wandering plants. Most mints thrive as house plants as well.
So whether you choose the varigated varieties for color and spiciness; spearmint or peppermint for a deep green carpet and their versatility in the kitchen; or Coriscan mint for its tiny leaves that make a delicate matt in between stepping stones, be sure to carefully read the tags at the nursery as a starting point, but let your taste buds be your guide!
Is there a difference between spearmint and mint leaves at the grocer.?
Why do I always end up following these humongous answers in this section?? OMG.
I doubt they would be spearmint, unless the sign specified that they were. They would be closer to peppermint if there is no designation.
Reply:MInt- cool, refreshing images come to mind: frosty glasses of lemonade garnished with curly sprigs of spearmint; the clean, chilling taste of a peppermint candy cane; Southern gentlemen and ladies sitting in their rocking chairs on the veranda, lazily rocking back and forth, fanning themselves and sipping Mint Juleps. Even chewing gum, mouthwash, and toothpaste companies use images of crisp, clean snowy slopes, or cool, green glens to let us know how refreshing their mint flavored products are.
Most of us are most familiar with peppermint (Mentha piperita) and spearmint (Mentha spicata), yet beyond that there are about 25 species, with some sources saying as many as 600 varieties. Native to the Mediterranean and western Asia, mints interbreed so easily it is often hard for even the experts to distinguish and separate all the varieties. This confusion dates back as far as the 9th century when a monk proclaimed he "would rather count the sparks in Vulcan's furnace than to count the varieties of mint."
One characteristic shared by all mints is the square stem, a trait of the Labiatea family of which marjoram, catnip and basil are also members. Another is the volatile oil menthol, which gives mint that characteristic cooling, cleansing feel to varying degrees in the different varieties.
Curious to see what types of mint were available, I went for a "tasting" to one of the nurseries in my area that is known for carrying specialty plants. I was pleasantly surprised with their large and diverse selection: apple mint, chocolate mint, spearmint, peppermint, pineapple mint, Bergamont orange mint, Egyptian mint, basil mint, Corsican mint, Persian mint, and ginger mint -- truly an herb gardener's dream come true!
I started with dessert first, tasting the deep green, blade-shaped leaves of the Chocolate Mint. It was like biting into one of the old style Girl Scout chocolate mint cookies -- rich, chocolatey and cooling mint all in one bite. This would be a good one to chop finely and incorporate into softened vanilla ice cream, then top with fresh raspberries for an easy summer dessert.
Next I sampled the Pineapple Mint (Mentha sauveolens varigata). Its softly rounded, fuzzy leaves with a splash of yellow on the edges make this a very decorative, as well as tasty, addition to any garden. The flavor is mild: mint with a slight citrus background. It goes well with melons, and cucumbers, and makes an attractive garnish, either fresh or crystallized. In the garden, be sure to plant it in the shade as it tends to scorch in the full sun.
Bergamot Mint (Mentha piperita var. critata) caught my interest next. It is known as lemon mint, orange mint, or eau de cologne mint. With its sweet citrusy, lavender-like aroma and taste, it is a natural for flavoring teas or ice beverages. Its hardy flavors make it a tasty accent for lamb and fish. Bergamot mint is also used to scent soaps and perfumes, hence the name "eau de cologne" mint.
Ginger mint (Mentha spicata species) is another mint that is as attractive as it is tasty, with its heart-shaped light green leaves variegated with gold. It's perfect as a seasoning for both fruit and vegetables.
Finally on to the king of all mints: Peppermint (Mentha piperita). The potent taste of the leaves -- very strong menthol -- took my breath away. Very cool and clean indeed. I tend to use it, sparingly, with sweet dishes: candies, meringues, cookies, cakes and iced tea.
Peppermint is the mint that is most often used commercially -- in liqueurs, toothpastes, soaps, and mouthwashes -- because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. The menthol is wonderful for clearing up a stuffy head cold, relieving headache, as well as being a strong digestive aid and a mild sedative.
Spearmint (Mentha spicata), with its sharp, pointed, toothed leaves is one of the most versatile of the mints. With its less intense, more herb-like flavor, it pairs well with a wide spectrum of foods. Combined with orange peel in vinegar, it serves as a marinade for lamb as well as a dressing for spring salads. Combined with basil, mint adds the cooling element to many hot Asian dishes. Mixed with bulgar, red onions, tomatoes, parsley, and a lemony vinaigrette, it becomes Tabbouleh, a Middle Eastern salad perfect for summertime picnics. Nothing says spring quite so deliciously as freshly steamed new peas with a sprinkling of mint. Carrots, potatoes, eggplant, white or black beans, and corn all sparkle with the addition of freshly chopped spearmint. And nothing but just picked mint will do for the properly made Mint Julep, the making of which, as said by a 19th century Southern gentleman, "is not a rite to be entrusted to a novice, a statistician, nor a Yankee."
Mint has been known as both a seasoning and a medicine for centuries. Mint is even a part of Greek mythology. According to the legend, Minthe originally was a nymph, and Pluto's lover. When his wife Persephone found out, in a fit of rage she turned Minthe into a lowly plant, to be trod upon. Pluto could not undo the spell, but softened the spell by giving her a sweet scent which would perfume the air when her leaves were stepped upon.
Growing mint is a simple proposition; it is keeping it from taking over the garden that takes work. Given medium rich, moist soil and shade to dappled sunlight, mint will thrive and soon form a lush, thick carpet. Keep it cut back, especially once it begins to bloom, otherwise it will become invasive. Since many of the varieties propagate from underground runners, you may have to just pull out wandering plants. Most mints thrive as house plants as well.
So whether you choose the varigated varieties for color and spiciness; spearmint or peppermint for a deep green carpet and their versatility in the kitchen; or Coriscan mint for its tiny leaves that make a delicate matt in between stepping stones, be sure to carefully read the tags at the nursery as a starting point, but let your taste buds be your guide!
I'm going to put some spearmint plants on my garden. Is spearmint safe for my cat?
Is spearmint a plant that is considered safe for cats to be in contact and/or ingest?
I'm going to put some spearmint plants on my garden. Is spearmint safe for my cat?
I do not think there is harm/toxins in spearmint. It may be too strong tasting for a cat. Plant some edible greens and catnip to one side of the garden just for your cat ---- they appreciate it!
Reply:I don't think your cats will even bother it. They prefer catnip, and although they are similar, cats seem to smell the difference
Reply:Spearmint is completely safe.
The cat can eat it, roll in it, and generally have a good time.
Just like catnip, some cats will love it, some won't.
Reply:They shouldn't even bother it. While spearmint and wintergreen and peppermint are all in the same mint family as catnip, cats don't usualy get too interested in those. If they do happen to eat it, it won't hurt them, these are plants we use in tea and as herbs. PROVIDED the plants are not sprayed with pesticides, that is. The pesticides would hurt the cat.
Reply:Spearmint plants ARE safe for cats to be around should they decide to take a nibble or two, so you shouldn't have any worry at all.
If you like, or have more plants in question. I would suggest the source link I've included! Enjoy!
Reply:they don't like it. should not be a problem.
Reply:toxic: philodendron, mistletoe, poinsettia, lily, azalea, daffodil, tomato, hydrangea
Teeth Pain
I'm going to put some spearmint plants on my garden. Is spearmint safe for my cat?
I do not think there is harm/toxins in spearmint. It may be too strong tasting for a cat. Plant some edible greens and catnip to one side of the garden just for your cat ---- they appreciate it!
Reply:I don't think your cats will even bother it. They prefer catnip, and although they are similar, cats seem to smell the difference
Reply:Spearmint is completely safe.
The cat can eat it, roll in it, and generally have a good time.
Just like catnip, some cats will love it, some won't.
Reply:They shouldn't even bother it. While spearmint and wintergreen and peppermint are all in the same mint family as catnip, cats don't usualy get too interested in those. If they do happen to eat it, it won't hurt them, these are plants we use in tea and as herbs. PROVIDED the plants are not sprayed with pesticides, that is. The pesticides would hurt the cat.
Reply:Spearmint plants ARE safe for cats to be around should they decide to take a nibble or two, so you shouldn't have any worry at all.
If you like, or have more plants in question. I would suggest the source link I've included! Enjoy!
Reply:they don't like it. should not be a problem.
Reply:toxic: philodendron, mistletoe, poinsettia, lily, azalea, daffodil, tomato, hydrangea
Teeth Pain
Does anyone have any recipes for using spearmint?
I have a crop of spearmint growing in my flower boxes. I don't know what to do with it. My neighbor suggested Potpourri. I'd be interested in both foods and potpourri recipes.
Does anyone have any recipes for using spearmint?
Mint Tea.
Mint Sauce.
Put into jug 3-4 tablespoons of finely chopped mint; cover with boiling water.
Add 2 tablespoons of sugar and about 1/2 cup of vinegar.
Add salt to taste.
Serve with roast lamb.
With that much sugar and vinegar it will preserve well, and could be bottled.
Bruised and added to a bottle of oil, warmed then strained would give a nice dressing or cooking oil. You would need to use a bland oil
Reply:Spearmint Iced Tea:
5 min 5 min prep
6 servings
750 ml boiling water
2 tablespoons caster sugar
3 spearmint and chamomile tea bags
185 ml gin
80 ml white rum
80 ml drambuie
60 ml fresh lemon juice
ice cubes, to serve
fresh mint leaves, to serve
1. Combine the water, sugar and tea bags in medium heatproof bowl.
2. Set aside for 30 mins to infuse.
3. Place in the fridge for 30 minutes to chill.
4. Combine the gin, rum, Drambuie and lemon juice in a serving jug.
5. Add ice, mint and tea mixture and stir to combine.
6. Pour into glasses and serve immediately.
Reply:Mojitos:
1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)
1 part BACARDI® Limon Rum
3 parts Club Soda
12 Mint Leaves
1/2 Lime
1/2 Part Sugar
Serving Instructions:
Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARD Limon Rum, top off with club soda, stir well and garnish with sprigs of mint and a lime or lemon wheel..
Tabouleh
85 grams (3 oz., 1/2 cup) burghul
2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
90 milliliters (3 oz., 6 Tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.
Mint Sauce (for desserts)
1/4 cup water
1/2 cup green creme de menthe
1/2 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 tablespoon chopped mint
1 teaspoon cornflour
Combine all ingredients in a blender. Pour 2-3 tablespoons of sauce onto each dessert plate. Great under custards.
Apple Mint Sauce
1 cup apple juice (or orange or other fruit juice)
1/2 cup apple cider vinegar
1/4 cup chopped mint, or apple mint
Heat apple juice and vinegar together and pour over mint in a jar. Shake well and chill. Use on salads or meats. If preferred, mix in a little gelatine and leave to set as a jelly.
Yoghurt and Mint Sauce
300ml plain yoghurt
1 cucumber, peeled and coarsely grated
1-2 cloves garlic, crushed
salt and pepper
24 mint leaves
Beat the yoghurt until smooth. Squeeze excess moisture from the cucumber between the hands. Puree the yoghurt, cucumber and garlic together in a blender with the salt, pepper and mint. Refrigerate. Quantities may be halved if desired. Serve with hot or cold roast lamb, grilled chops, over hot boiled new potatoes.
Frosted Mint Leaves
1 egg white, lightly beaten
castor sugar
mint leaves
Lightly brush each mint leaf with the egg white, roll lightly in the castor sugar and place the leave onto a cake rack. Leave for about an hour while the egg white dries with its crust of sugar. Use to decorate cakes, pavlova etc or as an after-dinner treat.
Minted Fruit Bake
125g dried apples
125g dried apricots
1 banana
5-6 leaves mint
1/2 cup sweet cider
3 tablespoons honey
grated lemon rind
butter
Pour some boiling water over the apples and apricots (in separate bowls), and leave to soak for 45 minutes. Drain (reserving the liquid to drink later!). Butter a shallow ovenproof dish. Cut the banana into 2cm sections and arrange over the bottom of the dish, then add the drained apples and apricots. Scatter the mint leaves over, then pour over the cider mixed with the honey. Sprinkle generously with lemon rind, dot with butter, and bake, uncovered, at 150C for 1 1/2-2 hours, or until fruit is tender and glazed.
Mint Chutney
1 cup lightly packed mint leaves,
1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts)
3 tablespoons parsley
1 tablespoon lemon juice
1 clove garlic
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne
Put all ingredients through a food blender until smooth. Use to accompany meat dishes, or as a marinade.
Mint Cookies
1 cup butter
1/2 cup sugar
1 tablespoon ground dried mint leaves
2 cups flour
1/2 teaspoon salt
Cream butter and sugar. Add mint, flour and salt. Mix thoroughly. Chill dough. Form small balls and roll in sugar. Press with thumb in the centre. Bake at 180C for 12-15 minutes.
Mint Cordial
1 large bunch mint
juice of 2 lemons
500g sugar
600ml water
juice of 1 orange
1 cup pineapple juice
Pick off mint leaves, crush thoroughly, add lemon juice and stand aside for one hour. Boil the water and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juices and serve ice cold with a sprig of fresh mint in each glass.
Mint Liqueur
2 cups any fresh mint leaves, except eau de cologne
3 cups vodka
2 cups white sugar
1 cup water
1 teaspoon glycerine
Use mint leaves only, stems removed. Measure 2 cups of snipped leaves and put with the vodka in a large glass jar with a non-metallic lid. Stand for two weeks, shaking occasionally. Strain and discard leaves. Combine sugar, water and bring to the boil, then cool. Add to mint liqueur base, add glycerine and stir to mix. Pour into a sterilised jar and leave for at least 6 weeks to mature. Sip a small amount to aid digestion either before or after a meal, or enjoy with after-dinner coffee.
Mint Pesto:
1/2 cup macadamia nuts
2 cups fresh mint leaves, packed
1/3 cup honey
1 tablespoon vanilla
In a food processor, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month. Use as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.
Mint Sorbet
1 bunch of mint leaves, as many varieties as you like
150ml water
juice of 1 lemon
125g castor sugar
2 egg whites
Boil the sugar and water for 5 minutes, cool. Put the mint leaves into a blender with the syrup and blend well, then put the mixture through a fine sieve. Add the strained lemon juice and freeze until just beginning to harden. Return it to the blender and blend well. Fold in the stiffly beaten egg whites and return to the freezer in an airtight container. Remove from the freezer about 15 minutes before serving.
Peppermint Syrup
3 cups sugar
1 cup water
6 tablespoons chopped peppermint
Dissolve sugar in water and bring to the boil. Add mint and boil for 5 minutes. Remove from heat, let stand for 30 minutes. Strain and bottle. Use as a base for summer drinks
Does anyone have any recipes for using spearmint?
Mint Tea.
Mint Sauce.
Put into jug 3-4 tablespoons of finely chopped mint; cover with boiling water.
Add 2 tablespoons of sugar and about 1/2 cup of vinegar.
Add salt to taste.
Serve with roast lamb.
With that much sugar and vinegar it will preserve well, and could be bottled.
Bruised and added to a bottle of oil, warmed then strained would give a nice dressing or cooking oil. You would need to use a bland oil
Reply:Spearmint Iced Tea:
5 min 5 min prep
6 servings
750 ml boiling water
2 tablespoons caster sugar
3 spearmint and chamomile tea bags
185 ml gin
80 ml white rum
80 ml drambuie
60 ml fresh lemon juice
ice cubes, to serve
fresh mint leaves, to serve
1. Combine the water, sugar and tea bags in medium heatproof bowl.
2. Set aside for 30 mins to infuse.
3. Place in the fridge for 30 minutes to chill.
4. Combine the gin, rum, Drambuie and lemon juice in a serving jug.
5. Add ice, mint and tea mixture and stir to combine.
6. Pour into glasses and serve immediately.
Reply:Mojitos:
1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)
1 part BACARDI® Limon Rum
3 parts Club Soda
12 Mint Leaves
1/2 Lime
1/2 Part Sugar
Serving Instructions:
Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARD Limon Rum, top off with club soda, stir well and garnish with sprigs of mint and a lime or lemon wheel..
Tabouleh
85 grams (3 oz., 1/2 cup) burghul
2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
90 milliliters (3 oz., 6 Tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.
Mint Sauce (for desserts)
1/4 cup water
1/2 cup green creme de menthe
1/2 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 tablespoon chopped mint
1 teaspoon cornflour
Combine all ingredients in a blender. Pour 2-3 tablespoons of sauce onto each dessert plate. Great under custards.
Apple Mint Sauce
1 cup apple juice (or orange or other fruit juice)
1/2 cup apple cider vinegar
1/4 cup chopped mint, or apple mint
Heat apple juice and vinegar together and pour over mint in a jar. Shake well and chill. Use on salads or meats. If preferred, mix in a little gelatine and leave to set as a jelly.
Yoghurt and Mint Sauce
300ml plain yoghurt
1 cucumber, peeled and coarsely grated
1-2 cloves garlic, crushed
salt and pepper
24 mint leaves
Beat the yoghurt until smooth. Squeeze excess moisture from the cucumber between the hands. Puree the yoghurt, cucumber and garlic together in a blender with the salt, pepper and mint. Refrigerate. Quantities may be halved if desired. Serve with hot or cold roast lamb, grilled chops, over hot boiled new potatoes.
Frosted Mint Leaves
1 egg white, lightly beaten
castor sugar
mint leaves
Lightly brush each mint leaf with the egg white, roll lightly in the castor sugar and place the leave onto a cake rack. Leave for about an hour while the egg white dries with its crust of sugar. Use to decorate cakes, pavlova etc or as an after-dinner treat.
Minted Fruit Bake
125g dried apples
125g dried apricots
1 banana
5-6 leaves mint
1/2 cup sweet cider
3 tablespoons honey
grated lemon rind
butter
Pour some boiling water over the apples and apricots (in separate bowls), and leave to soak for 45 minutes. Drain (reserving the liquid to drink later!). Butter a shallow ovenproof dish. Cut the banana into 2cm sections and arrange over the bottom of the dish, then add the drained apples and apricots. Scatter the mint leaves over, then pour over the cider mixed with the honey. Sprinkle generously with lemon rind, dot with butter, and bake, uncovered, at 150C for 1 1/2-2 hours, or until fruit is tender and glazed.
Mint Chutney
1 cup lightly packed mint leaves,
1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts)
3 tablespoons parsley
1 tablespoon lemon juice
1 clove garlic
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne
Put all ingredients through a food blender until smooth. Use to accompany meat dishes, or as a marinade.
Mint Cookies
1 cup butter
1/2 cup sugar
1 tablespoon ground dried mint leaves
2 cups flour
1/2 teaspoon salt
Cream butter and sugar. Add mint, flour and salt. Mix thoroughly. Chill dough. Form small balls and roll in sugar. Press with thumb in the centre. Bake at 180C for 12-15 minutes.
Mint Cordial
1 large bunch mint
juice of 2 lemons
500g sugar
600ml water
juice of 1 orange
1 cup pineapple juice
Pick off mint leaves, crush thoroughly, add lemon juice and stand aside for one hour. Boil the water and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juices and serve ice cold with a sprig of fresh mint in each glass.
Mint Liqueur
2 cups any fresh mint leaves, except eau de cologne
3 cups vodka
2 cups white sugar
1 cup water
1 teaspoon glycerine
Use mint leaves only, stems removed. Measure 2 cups of snipped leaves and put with the vodka in a large glass jar with a non-metallic lid. Stand for two weeks, shaking occasionally. Strain and discard leaves. Combine sugar, water and bring to the boil, then cool. Add to mint liqueur base, add glycerine and stir to mix. Pour into a sterilised jar and leave for at least 6 weeks to mature. Sip a small amount to aid digestion either before or after a meal, or enjoy with after-dinner coffee.
Mint Pesto:
1/2 cup macadamia nuts
2 cups fresh mint leaves, packed
1/3 cup honey
1 tablespoon vanilla
In a food processor, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month. Use as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.
Mint Sorbet
1 bunch of mint leaves, as many varieties as you like
150ml water
juice of 1 lemon
125g castor sugar
2 egg whites
Boil the sugar and water for 5 minutes, cool. Put the mint leaves into a blender with the syrup and blend well, then put the mixture through a fine sieve. Add the strained lemon juice and freeze until just beginning to harden. Return it to the blender and blend well. Fold in the stiffly beaten egg whites and return to the freezer in an airtight container. Remove from the freezer about 15 minutes before serving.
Peppermint Syrup
3 cups sugar
1 cup water
6 tablespoons chopped peppermint
Dissolve sugar in water and bring to the boil. Add mint and boil for 5 minutes. Remove from heat, let stand for 30 minutes. Strain and bottle. Use as a base for summer drinks
Does spearmint make a good office plant?
I would like to take a plant into my office and have a pot of spearmint handy -- will it be alright inside a building? My desk doesn't get direct sunlight and the building has tinted windows.
Does spearmint make a good office plant?
Probably not - they do like more sun. Consider a pothos ivy:
http://aggie-horticulture.tamu.edu/inter...
Or check out these indoor plants:
http://aggie-horticulture.tamu.edu/inter...
Reply:no because spearmint likes lots of sun and extremely moist soil. spider plants work well. but if you have a flourescent light under your desk, the spearmint may work. good luck!
Does spearmint make a good office plant?
Probably not - they do like more sun. Consider a pothos ivy:
http://aggie-horticulture.tamu.edu/inter...
Or check out these indoor plants:
http://aggie-horticulture.tamu.edu/inter...
Reply:no because spearmint likes lots of sun and extremely moist soil. spider plants work well. but if you have a flourescent light under your desk, the spearmint may work. good luck!
How long does it take spearmint to mature?
My spearmint just sprouted a little the other day (hooray!) and don't worry, I'm growing it in a pot, I've read nothing but it's invasive nature, and I was wondering;
How long will it take before I can start using the leaves.
Same question for oregano, which I'm growing at school.
How long does it take spearmint to mature?
You can use the leaves as soon as they are open, usually when there are several more on the stem above them. Remember the leaves are the manufacturing plant for the nutriants the plant needs to grow, use them sparingly until the plant is established. Let both get 6 to 8 inches tall.
How long will it take before I can start using the leaves.
Same question for oregano, which I'm growing at school.
How long does it take spearmint to mature?
You can use the leaves as soon as they are open, usually when there are several more on the stem above them. Remember the leaves are the manufacturing plant for the nutriants the plant needs to grow, use them sparingly until the plant is established. Let both get 6 to 8 inches tall.
How do you kill spearmint in your garden?
My neighbor (behind) has a flower bed against my fence where my flower bed is. His flower bed is over grown and not taken care of. His spearmint, and everything else, is taking over my beds and driving me nuts. How do I kill this stuff?
How do you kill spearmint in your garden?
You could just harvest it and eat it.
Defensively, the best thing to do is get a large piece of plastic that you can push in to the ground to extend your fence DOWN below the earth about 8-12 inches. Cut off the roots and pull what's already invaded.
Offensively, you can always douse them with roundup. But make sure your flowers are covered whilst you spray, and keep them covered for about a day afterwords. (Loose clear plastic, so they still get air and light!)
isotoner slippers
How do you kill spearmint in your garden?
You could just harvest it and eat it.
Defensively, the best thing to do is get a large piece of plastic that you can push in to the ground to extend your fence DOWN below the earth about 8-12 inches. Cut off the roots and pull what's already invaded.
Offensively, you can always douse them with roundup. But make sure your flowers are covered whilst you spray, and keep them covered for about a day afterwords. (Loose clear plastic, so they still get air and light!)
isotoner slippers
How do you make spearmint tea?
Straight from the plant what do I do with the leaves? Do you pluck them and wait for them to dry, or do it with fresh ones? I have no idea can someone please tell me how to make spearmint tea right from the plant?
How do you make spearmint tea?
Man, that was wayyy too long.
Take a handful of fresh spearmint, crush and roll it in your palms so the flavor and smell is released
Put a small pot of cold water on high on the stovetop.
When water boils, turn it off and add the spearmint.
Let it steep about 15 minutes.
Strain and serve.
Its good with honey for a sweetener or it can be a little loud.
Reply:Look at the ingredients on commercial herbal tea labels and you'll find plants like lemongrass, spearmint, peppermint, rose hips and hibiscus. Can these be assembled in the garden? Absolutely. Most of these plants are ridiculously easy to grow. And along with being a wellspring of continuing product that invites itself to being plucked regularly, a tea garden also attracts butterflies and bees.
Both the leaves and flowers of bee balm can be used to make an herbal tea.
Bee balm. Besides splashing the summer garden with shades of red, pink, violet or white, the flowers of bee balm (Monarda didyma) lend a citrus-mint flavor to tea. Flowering lasts from midsummer until early fall. Also called bergamot or Oswego tea, bee balm puts up with a wide range of soil and light conditions but prefers full sun and moist, rich soil. The plant grows two to three feet tall and two feet wide (it tends to grow taller in shade and need staking) and can spread via rhizomes. Bees and hummingbirds will also like that you've included this perennial in the garden. Avoid overhead watering to help ward off powdery mildew; 'Elsie's Lavender' (lavender) and 'Cherokee' (rose-pink) are among the most resistant. Most cultivars are hardy to Zone 4.
When broken, lemongrass leaves have a sharply lemon fragrance.
Lemongrass. A favorite ingredient in Thai cooking, lemongrass (Cymbopogon citrantus) also shows up in many herbal tea blends. The plant is a stately clump of fairly fine-bladed grass, two to five feet tall, that grows in full sun or light shade. Gardeners north of Zone 8b (Zone 9, to be sure) will need to overwinter this tender annual as a container plant.
Pineapple mint
Mint. This family of perennials alone offers a lot of tea options, namely peppermint (Mentha x piperita), spearmint (Mentha spicata), and a host of special flavors—apple, orange, lemon, pineapple, even chocolate. Lemon balm (Melissa officinalis) also offers a lemon-mint flavor. The newest leaves have the most flavor; use them fresh for hot tea as well as flavoring lemonade and iced tea.
Most mints are notoriously invasive. If you're adding mint to the garden, either grow it in containers or, if you want it in the ground, put a tall (12 inches plus), bottomless plastic container in the planting hole and plant the mint inside. Leave about two inches of rim exposed above ground, then keep an eye out for runners. Most mints are hardy to Zone 4.
Chamomile tea is brewed from the dried flowers. Caution: If you suffer from ragweed allergies, you may be allergic to chamomile.
Chamomile. A sweet miniature-daisy-like plant with feathery foliage, German chamomile (Matricaria recutita) is a trouble-free annual that's easily grown from seed and self-sows readily, and it's the type of chamomile that's usually used in making tea. Roman chamomile (Chamaemelum nobilis) is a perennial, hardy to Zone 6, but it lends a somewhat bitter flavor to tea. Give chamomile a sunny site and moist, well-drained soil. This time of year you may still find potted plants in some garden centers and specialty nurseries. Don't mistake this chamomile for the common roadside plants, scentless chamomile (Anthemis arvensis) or mayweed chamomile (Anthemis cotula), both noxious weeds in many areas.
Rose hips. Hips are the round fruits that develop from spent flowers. If you want your roses to concentrate on flower production, deadhead each bloom after its prime so the plant doesn't spend all its energy producing seed. If you want tea, however, leave the roses to wither on the bush and in time, hips will develop. A good compromise is to let the roses have their big heyday in spring and early summer, and then let them work on producing hips.
Sometimes called sweet herb, stevia (Stevia rebaudiana) is said to be a natural accompaniment to a tea garden; its leaves are considered natural sweeteners.
Making Herbal Tea
To make tea, use one tablespoon fresh leaves or flowers (as appropriate, depending on the species). If the plant material is dried, use one teaspoon.
Add the herb--or a blend of herbs--to a tea ball or a steeping cup that's resting in a mug. If desired, you can include some clippings of stevia, a natural sweetener, with the tea herbs.
Pour hot--but not boiling--water in the mug and let steep for five minutes or less.
Add honey, lemon or sugar as desired.
Caution: If you're not used to drinking fresh herbal teas, start slowly. Make sure you know the identity of the plant you're using to make tea, and be watchful for adverse reactions. Finally, don't use any leaves or flowers that have been treated with pesticides.
How do you make spearmint tea?
Man, that was wayyy too long.
Take a handful of fresh spearmint, crush and roll it in your palms so the flavor and smell is released
Put a small pot of cold water on high on the stovetop.
When water boils, turn it off and add the spearmint.
Let it steep about 15 minutes.
Strain and serve.
Its good with honey for a sweetener or it can be a little loud.
Reply:Look at the ingredients on commercial herbal tea labels and you'll find plants like lemongrass, spearmint, peppermint, rose hips and hibiscus. Can these be assembled in the garden? Absolutely. Most of these plants are ridiculously easy to grow. And along with being a wellspring of continuing product that invites itself to being plucked regularly, a tea garden also attracts butterflies and bees.
Both the leaves and flowers of bee balm can be used to make an herbal tea.
Bee balm. Besides splashing the summer garden with shades of red, pink, violet or white, the flowers of bee balm (Monarda didyma) lend a citrus-mint flavor to tea. Flowering lasts from midsummer until early fall. Also called bergamot or Oswego tea, bee balm puts up with a wide range of soil and light conditions but prefers full sun and moist, rich soil. The plant grows two to three feet tall and two feet wide (it tends to grow taller in shade and need staking) and can spread via rhizomes. Bees and hummingbirds will also like that you've included this perennial in the garden. Avoid overhead watering to help ward off powdery mildew; 'Elsie's Lavender' (lavender) and 'Cherokee' (rose-pink) are among the most resistant. Most cultivars are hardy to Zone 4.
When broken, lemongrass leaves have a sharply lemon fragrance.
Lemongrass. A favorite ingredient in Thai cooking, lemongrass (Cymbopogon citrantus) also shows up in many herbal tea blends. The plant is a stately clump of fairly fine-bladed grass, two to five feet tall, that grows in full sun or light shade. Gardeners north of Zone 8b (Zone 9, to be sure) will need to overwinter this tender annual as a container plant.
Pineapple mint
Mint. This family of perennials alone offers a lot of tea options, namely peppermint (Mentha x piperita), spearmint (Mentha spicata), and a host of special flavors—apple, orange, lemon, pineapple, even chocolate. Lemon balm (Melissa officinalis) also offers a lemon-mint flavor. The newest leaves have the most flavor; use them fresh for hot tea as well as flavoring lemonade and iced tea.
Most mints are notoriously invasive. If you're adding mint to the garden, either grow it in containers or, if you want it in the ground, put a tall (12 inches plus), bottomless plastic container in the planting hole and plant the mint inside. Leave about two inches of rim exposed above ground, then keep an eye out for runners. Most mints are hardy to Zone 4.
Chamomile tea is brewed from the dried flowers. Caution: If you suffer from ragweed allergies, you may be allergic to chamomile.
Chamomile. A sweet miniature-daisy-like plant with feathery foliage, German chamomile (Matricaria recutita) is a trouble-free annual that's easily grown from seed and self-sows readily, and it's the type of chamomile that's usually used in making tea. Roman chamomile (Chamaemelum nobilis) is a perennial, hardy to Zone 6, but it lends a somewhat bitter flavor to tea. Give chamomile a sunny site and moist, well-drained soil. This time of year you may still find potted plants in some garden centers and specialty nurseries. Don't mistake this chamomile for the common roadside plants, scentless chamomile (Anthemis arvensis) or mayweed chamomile (Anthemis cotula), both noxious weeds in many areas.
Rose hips. Hips are the round fruits that develop from spent flowers. If you want your roses to concentrate on flower production, deadhead each bloom after its prime so the plant doesn't spend all its energy producing seed. If you want tea, however, leave the roses to wither on the bush and in time, hips will develop. A good compromise is to let the roses have their big heyday in spring and early summer, and then let them work on producing hips.
Sometimes called sweet herb, stevia (Stevia rebaudiana) is said to be a natural accompaniment to a tea garden; its leaves are considered natural sweeteners.
Making Herbal Tea
To make tea, use one tablespoon fresh leaves or flowers (as appropriate, depending on the species). If the plant material is dried, use one teaspoon.
Add the herb--or a blend of herbs--to a tea ball or a steeping cup that's resting in a mug. If desired, you can include some clippings of stevia, a natural sweetener, with the tea herbs.
Pour hot--but not boiling--water in the mug and let steep for five minutes or less.
Add honey, lemon or sugar as desired.
Caution: If you're not used to drinking fresh herbal teas, start slowly. Make sure you know the identity of the plant you're using to make tea, and be watchful for adverse reactions. Finally, don't use any leaves or flowers that have been treated with pesticides.
Can you really pluck off a spearmint leaf and just start chewing on it?
One of my friends says her mom does this, and I'm growing spearmint. Does it taste any good. Spearmint is supposed to be good for you, right?
Can you really pluck off a spearmint leaf and just start chewing on it?
It doesn't taste as good as Wrigley's Spearmint but it's good and it's good for you (it doesn't have all of those bad chemicals that chewing gums have) :)
Reply:Sure you can. You can pick off and eat many herb leaves... some taste better than others. I wouldn't try rosemary or bay leaves because they're hard... but all the mints are good like this.
I tend to pick a bunch of them and make fresh mint tea by chopping them a bit and pouring boiling water over them. Sweeten if you like, honey is good. The different varieties of mint make different tasting teas, and all are good.
Reply:yes you can. its a mouth freshner and an excellent digestive too.crush a few leaves and throw it in sweet lime water . you wont have a better refreshing drink. tea with mint leaves taken without milk tastes excellent . it need time to get used to it though
Reply:Sure you can! It's supposed to be good for an upset stomach. We have it growing in our garden and I like to get about ten leaves, tear them up, and put them in the coffee grounds before I brew it.
Can you really pluck off a spearmint leaf and just start chewing on it?
It doesn't taste as good as Wrigley's Spearmint but it's good and it's good for you (it doesn't have all of those bad chemicals that chewing gums have) :)
Reply:Sure you can. You can pick off and eat many herb leaves... some taste better than others. I wouldn't try rosemary or bay leaves because they're hard... but all the mints are good like this.
I tend to pick a bunch of them and make fresh mint tea by chopping them a bit and pouring boiling water over them. Sweeten if you like, honey is good. The different varieties of mint make different tasting teas, and all are good.
Reply:yes you can. its a mouth freshner and an excellent digestive too.crush a few leaves and throw it in sweet lime water . you wont have a better refreshing drink. tea with mint leaves taken without milk tastes excellent . it need time to get used to it though
Reply:Sure you can! It's supposed to be good for an upset stomach. We have it growing in our garden and I like to get about ten leaves, tear them up, and put them in the coffee grounds before I brew it.
Do you wash spearmint before using it for Mojitos or Mint Juleps?
I am growing the spearmint in a planter for the use in Mojitos or Mint Juleps. I just need to know if I need to wash it before it is put in the drinks. Will it lose some of it's flavor if I wash it? Is there something specific I should wash it in?
Do you wash spearmint before using it for Mojitos or Mint Juleps?
Just rinse it under cool water briefly and set it out to dry off on paper towels. You won't lose any flavor, you're going to be muddling it with sugar and pulling all kinds of flavor out of it later.
Reply:just wash and dry with paper towel.a good tip is to slightly crush the mint you will get more flavour.
Reply:You are growing the wrong mint yes wash it %26amp; use it if y like mint flavor it wil be much stronger isay go for it.
Reply:There is a difference between "spearmint" and "mint". MINT is used in Mojitos.
You are growing the wrong spice. All though - it probably will work but will be much stronger.
Yes - you have to rinse it in cold water.
Reply:If it just rained you'd be OK but i'd wash it otherwise to get the bird droppings and other nasty stuff off. It wont lose its flavor. Spearmint is some good strong stuff. I've been growing it for years. You do have to watch where you put it cause it will try to take over the whole garden..:)
Reply:Yes, it's a dirty plant...with dirt. Washing vegetables and herbs and fruit does not affect teh flavor. Not washing it would probably make the drink taste bad. JUSt rinse it well under a steady stream of water, then lay flat to dry. Make sure it's dry before you use so no water gets in your drink. You could use a salad spinner if you have one.
Do you wash spearmint before using it for Mojitos or Mint Juleps?
Just rinse it under cool water briefly and set it out to dry off on paper towels. You won't lose any flavor, you're going to be muddling it with sugar and pulling all kinds of flavor out of it later.
Reply:just wash and dry with paper towel.a good tip is to slightly crush the mint you will get more flavour.
Reply:You are growing the wrong mint yes wash it %26amp; use it if y like mint flavor it wil be much stronger isay go for it.
Reply:There is a difference between "spearmint" and "mint". MINT is used in Mojitos.
You are growing the wrong spice. All though - it probably will work but will be much stronger.
Yes - you have to rinse it in cold water.
Reply:If it just rained you'd be OK but i'd wash it otherwise to get the bird droppings and other nasty stuff off. It wont lose its flavor. Spearmint is some good strong stuff. I've been growing it for years. You do have to watch where you put it cause it will try to take over the whole garden..:)
Reply:Yes, it's a dirty plant...with dirt. Washing vegetables and herbs and fruit does not affect teh flavor. Not washing it would probably make the drink taste bad. JUSt rinse it well under a steady stream of water, then lay flat to dry. Make sure it's dry before you use so no water gets in your drink. You could use a salad spinner if you have one.
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