Mint grows abundantly in my garden and if given the chance would take over.
I find this herb to be versatile. I use it in refreshing drinks in the summer. Flavouring water with just mint, lemon and lime is thirst quenching on a hot summer day. We like to boil new potatoes with mint. I have made mint jelly and sauce to serve with lamb and dried it for making a mint tea.
The menthol in mint improves digestion and has decongestant and antiseptic properties.
One of my new favourite ways to use mint is in a Watermelon Mint salad ! Delicious ! This recipe came by way of my mother.
Watermelon Salad with Mint Leaves
1 (5-pound) watermelon
1 small red onion, chopped
1/4 c chopped mint / basil
½ c feta cheese, crumbled
1/4 c red wine vinegar
Salt and pepper
1/2 c olive oil
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.