April 14, 2012


We are now back into mint season. All along the river it grows wild, a thick fragrant carpet. We have a bag of it in the fridge that we continually restock.

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One of the categories of this blog is going to be the Wild Food Calendar, where we can post what is in season and how we use it.

It’s only right that mint is the first entry. Mint should really be its own food group. We use it in everything, literally. We have mint tea, mint salad, mint on its own, mint as an herb, mint syrup (which we put in our homemade chocolate ice-cream).
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We have mint growing in our indoor garden, but not in the quantity that we find by the river. So when it’s in season, we go crazy.

Tea: Boil water, add a healthy handful of mint and some honey, and steep.

Cooking: Add at last minute.

Salad: Add with other greens, or you can just eat it on its own, as our kids love to do.

Syrup: Boil 1/2 cup of water and 1/2 cup sugar for 5 minutes. Add 6 T chopped mint leaves and 1/2 cup lime juice. Leave overnight and then strain.

We also want to try mint jelly, but haven’t gotten around to it yet.

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