Renew And Refresh With Mint

By Nancy K. Crevier

How many of us finish our meals with a cup of mint tea, or calm our nerves before bedtime with a sip of chamomile? The sweet, heady scent fills us with an indulgent feeling, and tense muscles release. A grateful sigh may even escape our lips as we settle down. Whether we know it or not, we are taking part in an ancient ritual, using one of the oldest known medicinal herbs to soothe our souls and bodies.

A native of the Mediterranean and Asia, mint has been utilized for thousands of years, receiving its name, even, from the legendary Greek nymph, Minthe. Culinary usage was secondary to its prowess as a medicinal herb. Crushed leaves, teas, and tinctures of peppermint and spearmint served as remedies for headaches, heartburn, indigestion, flatulence, and insomnia long before the volatile oils were used as flavorings for gum, candy, and other sweets. Ancient Greeks believed that mint cured hiccups and cleared the voice and throat.

Early American settlers, who also believed in the healing properties of mint, brought it with them to the New World. For many years it was the only repellent available for ants, fleas, and rodents.

One of the earliest plants to greet the spring, mint sprouts from the still cold soil, its solid, square stems pushing through frosty earth and opening wide deep green leaves to the first warm rays.

A small plant will go a long way. New gardeners may be thrilled with mint’s ability to thrive under less than perfect conditions, but the invasive nature of this plant’s underground runners may have you cursing, rather than praising, this persistent perennial in short order. Before summer’s end, mint can stretch to a height of three feet and a width nearly equal to that. Pale purple flowers on narrow stalks will bend and sway above nearby companion plants, so unless you are willing to sacrifice the other garden herbs, give it room to grow.

There is a solution, of course, for those disinclined to commit their entire garden plot to mint. Large pots sunk into the ground or placed on patios will contain the willful nature of mint and still keep it handy for culinary uses.

When we think of mint, generally we think of the aptly named spearmint, with its narrow, pointed petals, or of pungent peppermint. Both varieties grow easily and vigorously in gardens and lend themselves to a wide number of recipes. But the mint family encompasses more than 30 varieties, including herbs we may not always consider “mint”: thyme, oregano, marjoram, savory, and pennyroyal, to name a few.

In recent years, chocolate mint, pineapple mint, and lemon mint have become popular additions to the kitchen garden. Their subtle flavors enliven desserts, drinks, and sauces.

As easily as it is grown, mint does not do well once it is cut. Use it fresh, and if need be, store it for just a day or two in a plastic bag in the refrigerator.

With warmer days just around the corner, gather up your recipes and renew them with a cooling burst of flavor: mint.

Hummus

One 15 oz can chick peas, drained, liquid reserved

¼ cup tahini (sesame butter)

3 Tbs lemon juice (1 large lemon)

1 large clove garlic

½ cup chopped, fresh mint or ¼ cup dried mint

½ tsp ground cumin

1/8  tsp cayenne pepper

salt to taste

Place chickpeas, tahini, lemon juice and garlic in food processor with steel blade; process for about 30 seconds. Add just enough reserved liquid to make a thick paste, then add remaining ingredients and process till smooth. Adjust seasonings to taste. Chill. Serve with whole grain crackers, pita bread or fresh, raw vegetables. Use as a sandwich spread.

Can be frozen for future enjoyment! Defrost overnight in refrigerator.

Minted Tuna

1¼ lb fresh yellowfin tuna, thinly sliced

1 medium red onion, thinly sliced into rings

1 large clove of garlic, minced

2 Tbs extra virgin olive oil

3 Tbs red wine vinegar

¾ cup fresh mint leaves, minced

salt and pepper

In a heavy skillet heat oil until hot but not smoking. Sauté onions and garlic until translucent and brown around edges. Remove from skillet and place in bottom 9 by 13 glass or nonaluminum pan. Add more olive oil to skillet if necessary and reheat. Add tuna strips and sauté just until barely opaque; remove from pan and place in glass pan. Add vinegar to pan and scrape up all of the tuna bits and oil, letting it make a thick glaze. The sauce should be pourable; add more vinegar or oil to taste if needed. Pour over tuna. Add mint, salt and pepper and toss. Refrigerate until chilled. Arrange slices of tuna and onions on a bed of crisp greens with chunks of fresh red tomatoes. Serves four.