Mint Recipes


Availability: Occasional in spring and summer

Storage tips: Refrigerate in a plastic bag. Mint should store at least a week.

How to eat: Mint is most often eaten as a garnish or in small amounts in a salad, salad dressing, or sauce.  We enjoy mint especially with cucumbers or tomatoes or other summery veggies often raw in salads.  It also goes well with yogurt, chicken, and a variety of meats.  Or add it to your tea fresh or dried.

How to preserve:  FREEZE: chop and put into freezer bag for use in salad dressings, dips, soups, sauces, etc.

Or dehydrate for later use in culinary applications or as a tea.

This is a refreshing drink that we made on one of the days that was in the upper 90's this season.  Go ahead and be flexible with the ingredients, if need be!

  • 1 cup coconut milk
  • 1 cup yogurt
  • juice of 1-2 limes
  • honey or maple syrup, to taste
  • handful of mint leaves, minced
  • 10-12 ice cubes

Add all ingredients except for ice cubes to food processor or blender.  Blend until smooth.  Add ice cubes and blend until broken up to your liking.  Serve right away!

This dip is great with cut up veggies or pita bread.  Yum!

  • 8 ounces block feta, drained (don't use pre-crumbled)
  • ¾ cup Greek yogurt
  • 1 lemon's zest
  • red pepper flakes, to taste
  • 2 TBSP chopped fresh mint
  • 2 TBSP chopped fresh parsley
  • 2 TBSP olive oil, more as needed

Combine the feta, Greek yogurt, lemon zest, and herbs in food processor.  Process and while running, add olive oil through the top opening, until the feta is whipped to a smooth mixture.  Store in a tightly lidded container in fridge.