1. Add chopped mint leaves to egg dishes or to peas.
  2. Mint enhances veggies such as carrots and potatoes, as well as black beans, meat and fish.
  3. Try sprinkling fresh mint leaves in your salad. . . . a delightful, refreshing experience. Or, try this recipe from Mother Earth News for Cucumber and Mint Salad.
  4. Add fresh mint sprigs to iced tea, water or lemonade, or try this recipe for Lime Mint Slush.
  5. Add fresh mint to mixed fruit, as in this recipe for Minty Fruit Bowl.
  6. Keep mint in the refrigerator, wrapped in paper towels and enclosed in a plastic, or in a vase of water on your kitchen counter.

Lime Mint Slush

Bananas deliver a big energy punch, and they can replace the potassium depleted when you exercise.

Serves 2


1 banana

6 mint leaves

Zest of 1 lime

1 cup milk

1/4 cup ice cubes

Place the banana in a blender and puree.  Add all of the other ingredients and blend until slushy.  Serve immediately.


This recipe from GREAT GOOD FOOD by Julee Rosso

Minty Fruit Bowl


2 Granny Smith apples, cored and cut into bite-size pieces, peel left on

2 kiwi fruits, peeled, quartered, and sliced

2 cups seedless green grapes

1 medium-size ripe honeydew melon, cut into bite-size pieces

1 cup minced fresh mint

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

3 tablespoons sugar

1 pint blackberries (or strawberries, or raspberries), picked over and washed

2 springs fresh mint

  1.  Place the apple, kiwi, grapes, and melon in a large bowl and toss gently.
  2. Add the mint, juices, and sugar; toss gently to combine thoroughly.  Taste and adjust for sweetness.
  3. Place in the refrigerator and chill for 2 – 3 hours.  When ready to serve, let the mixture return to room temperature (1/2 hour).  At the last minute, toss in the berries and garnish with fresh mint before serving.

Mediterranean Eggplant Dip (Baba Ganoush)

This dip can be made ahead and stored, covered, in the refrigerator for up to 3 days.


1 cup canned garbanzo beans (chickpeas), drained

1 tablespoon fresh mint leaves (can substitute basil)

1 clove garlic

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1 cup grilled* or roasted eggplant

Olive oil and fresh mint (basil)

Walnuts, toasted

Grilled pita wedges or focaccia


In food processor finely chop chickpeas, mint, and garlic.  Add lemon juce, salt and eggplant.  With processor running, add olive oil in a steady stream; process until smooth.  Transfer to esrving dish; drizzle olive oil, sprinkle fresh mint, and walnuts.  Serve wth grilled pita.  Makes 1 3/4 cups, 14 2 Tbsp. servings.


*Grilled eggplant:  Brush eight 1/2 inch eggplant slices with 2 Tbsp. olive oil.  Sprinkle 1/2 tsp. kosher salt.  Grill uncovered directly over medium coals for 8 – 10 minutes or until tender, turning once.  Cool slightly; process in food processor until slightly chunky.

Quinoa Tabbouleh Salad


1 cup quinoa

1 1/2 cups water

3 teaspoons salt

1/2 cup fresh lemon juice or lime juice

11/2 teaspoon ground cumin

1/4 cup extra virgin olive oil

3/4 cup parsley, finely chopped

1/4 cup fresh mint, finely chopped

6 – 8 scallions, white part and light green sections, finely chopped

1 red or orange bell pepper, chopped

1 cup cucumber, diced


Before cooking, rinse the quinoa thoroughly.

In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt.  Bring to a boil.  Reduce the heat, cover and simmer for 15 to 20 minutes.  If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan.  Let sit uncovered or with a paper towel covering for 16 – 18 minutes.   Use a fork to fluff the quinoa.

To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.

Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined.  Add remaining ingredients and mix until well combined.