Plenty of Peppermint
B has written before on our gardening efforts this year. We planted zucchini, cucumbers, tomatoes and peppermint. (In pots, thanks in part to the low quality of the soil where we live. Also because peppermint, if given half a chance, will take over your entire yard.) While the cucumbers have yet to appear and the tomatoes and zucchinis aren’t ripe enough to eat yet, the peppermint is more than ready.
I’ve already broken off some sprigs and munched on the leaves. NHL and I both loves doing this. The taste is incredibly minty. It doesn’t hurt the plant either as it just grows more faster than we can munch them. We even gave a few sprigs to B’s parents and kept them alive in a cup of water for days. Those peppermint pieces might just be appropriate for planting in a pot soon.
We’ve grown peppermint before. A couple of years back, it was one of our only successful plants. I used it’s leaves in hot water to make peppermint tea and even tried my hand at drying them (unsuccessfully). I brought the pot into our porch during the cold winter months to try to save it for next year, but the cold must have been too much for the poor little thing. It never did grow again.
This year, I have plenty of time to consider winter season options. Until then, though, I need to consider what I should do with our plethora of peppermint leaves. Most of the recipes I’ve found online call for peppermint candies or peppermint oil. Never for the leaves themselves. Perhaps I should puree them and mix them into brownies or into fudge. Or add to our watermelon smoothies for a minty touch. Or maybe I should break off a bunch of stems, grow them indoors in small pots and hand them out as gifts.
What would you do with a lot of peppermint leaves? (And, if you live locally, do you want any? I’ve got plenty!)
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