Refreshing Recipes to Pluck Straight From Your Garden
by RYAN MILEJCZAK
Crisp, refreshing mint is a favorite for both beginner and experienced gardeners alike. It’s super easy to grow, beloved by pollinators, and absolutely thrives in the hot and humid Florida climate.
There are different kinds of mint, which are all in the genus Mentha, a part of the Lamiaceae family that includes a variety of culinary herbs such as basil, rosemary, sage, oregano, and thyme, among others.
The most common mints are Spearmint (Mentha spicata) and Peppermint (Mentha x piperita). A variety of other types of mint can also be grown, including apple mint, orange mint, and chocolate mint.
Mints are one of — if not the easiest — herbs to grow. It grows best in soil that retains moisture and prefers partial shade. Because mint spreads so aggressively, it’s best to plant it in a container. Otherwise, you may find your garden quickly overrun with mint.
Let’s look at four delicious recipes to prepare with your freshly grown mint.
Classic Mojito
Ingredients
- 5 fresh mint leaves, plus extra for garnish
- 2 oz white rum*
- 1 oz lime juice
- ½ oz simple syrup
- Club soda
- Ice
- Lime slices for garnish
*Put an extra Florida twist on this recipe by subbing the white rum with an aged rum made in Florida, such as St. Augustine Pot Distilled Rum.
Instructions
Begin by placing the mint at the bottom of a cocktail shaker and muddle until aromatic. Add rum, lime juice, simple syrup, and ice, and shake well. Then, strain into a glass filled with ice, top with a splash of club soda, and garnish with lime slice and mint.
Watermelon, Feta, Basil and Mint Salad
(Adapted from Love and Lemons)
Ingredients:
Dressing
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- ½ garlic clove, minced
- ¼ tsp salt
Pickled Onions
- ¼ cup red onion, thinly sliced
- ¼ cup water
- ¼ vinegar
- 1 ½ tsp sugar
- 1 ½ tsp salt
Salad
- 5 cups Florida watermelon, cubed
- 1 cup diced English (AKA hothouse) cucumber
- ⅓ cup crumbled feta
- ¼ cup red onion, thinly sliced
- 1 avocado, cubed
- ⅓ cup fresh mint, torn into small pieces
- ⅓ cup basil, torn into small pieces
- Salt to taste
Instructions
Begin by pickling the red onion; Combine ingredients except onions in a saucepan, bring to low simmer, then carefully pour over onions. Set aside and let cool to room temperature, about 20 minutes.
Next, make the dressing by whisking all the ingredients together in a small bowl. Arrange the watermelon, cucumber, and pickled red onion on a large plate and drizzle with half the dressing. Then, top with the remaining ingredients and drizzle remaining dressing.
Grilled Salmon with Basil and Mint
(Adapted from Epicurious)
Ingredients
- 6 lemon slices, ¼” thick
- 6 lime slices, ¼” thick
- ¼ cup plus 1 ½ tbsp olive oil
- 6 salmon fillets with skin (6 oz each)
- 1 cup fresh basil, thinly sliced
- ¾ cup fresh mint, thinly sliced
- 3 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
First, heat your grill. Brush citrus slices and fish with olive oil on all sides, and season fish with salt and pepper. Then, grill citrus slices on a grill rack for about 3 minutes, turning over once. Transfer to a plate, then grill fish skin side down for about 4 minutes until skin is crisp. Then turn over onto the opposite side and grill until cooked through, about 3 minutes. Set aside.
Finally, combine basil, mint, remaining oil, and lemon juice in a skillet over low heat until herbs are just wilted, about 1 minute. Top fish with lemon oil mixture and citrus slices and enjoy hot.
Mint Chocolate Chip Cookies
(Adapted from Dessert for Two)
Ingredients
- ½ cup (1 stick) of unsalted butter
- ½ cup fresh chocolate mint, roughly chopped
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup chocolate chips
Instructions
Begin by melting the butter over low heat in a saucepan, then add mint and cook another minute or so, until mint is fragrant. Remove from heat and continue to infuse the mint and butter for about 30 minutes. Strain the mixture and set aside.
Using a stand mixer, add the mint-infused butter and sugars. Beat until light and creamy, about 3-5 minutes. Then, add the egg and vanilla and beat for one more minute.
Separately, whisk together flour, baking soda, and salt, then slowly add to the butter and sugar mixture while your mixer is running. Then, add chocolate chips and mix until just combined. Remove dough, wrap in plastic wrap, and press flat, then place in the fridge for 1 hour.
Once chilled, preheat oven to 350F and line two baking sheets with parchment paper. Divide the dough into 12 portions, then roll into balls and place 6 evenly spaced dough balls on each baking sheet. Bake for 11-12 minutes, rotating halfway through, then remove and let cool.
