Please Vote

×
Help Transplanting Traditions win $100,000! Only 10 days left to vote for us as a Gold Futures Finalist (and it's really easy).
Vote
  • Home
  • About
    • What We Do
    • Our Values
    • The Team
    • Meet Our Executive Director
    • Annual Reports
    • Our Partners
    • In the News
    • Documentaries
  • Buy Our Produce
    • What's a CSA?
    • Sign-Up for Our CSA!
    • CSA Member Guide
    • CSA Calendar
    • Farmers Market
    • Wholesale Inquiry
    • Vegetables We Grow & Recipes
  • COVID-19
  • Get Involved
    • Jobs, Internships, and Volunteering
    • Tours & Speaking Events
    • Upcoming Events
    • Media Requests
  • Donate
    • Support Our Work
    • Become a Sustainer
    • Share a Share
  • Contact
    • Finding Us
    • Contact Us

Mint

Photo credit: Thadah

Mint is the most refreshing summer herb and lends itself well to so many uses. There are the drinks: pour boiling water over the whole bunch to make a jug of calming, digestive tea. Add sprigs to lemonade or iced tea or make a mojito or other minty cocktail or mocktail. And then there are all the culinary uses: chop or tear mint leaves and add them by the fistful to a cucumber tomato salad, a roasted eggplant and pepper salad with feta, or sprinkled over shakshuka at the end of cooking (see recipe below). And there's always real mint chip ice cream. Mmmm.

STORAGE: Store mint in an unopened bag in your fridge for several days. To keep it most fresh, wrap the bunch of mint in a dry paper towel before placing in the plastic bag. You can also store mint in a jar of water on your counter. 

RECIPE: Shakshuka from The Mediterranean Dish

Site Map Login