MINT FACTS AND RECIPES
sponsored by the Greater Jefferson Community Center, Inc.
a 501(c)(3) public non-profit entity
THE ORIGIN OF MINT - Mint leaves in ancient times were scattered over floors and the scent was released as people walked on the leaves. In some literature, mint is mentioned as being accepted in culinary and medicinal arts as early as 410 A.D. In Medieval Europe mint plants were included in the herb gardens of the monasteries and convents. The distinctive aroma found is a special flavor with apothecaries as early as 800 A.D. Starting in the 1600's peppermint and spearment root arrived in the United States from Europe. The earliest reports of commercial mint oil production in the United States were dated from 1790-1812.
GROWING OF MINT - Mint is a perennial and grows from early spring until frost. These plants are a bright green with leaves growing opposite of each other on a square stalk. Its flowers are dark lavender and the underside of the leaves are rough to the touch and strongly mentholated to the taste. The flowers sometimes grow on spikes at the end of the stem. The plants grow from one to three feet high. The modern day mint farmers uses a distillery that, when started, runs often around the clock to get the very best oil. The mint hay is windrowed, chopped and blown into large cooking vessels clamped to the beds of farm trucks. It is taken to the distillery where it is cooked until all the oil has been extracted and processed through special equipment that protects the oil from impurities.
USES FOR MINT - Mint is a much-used herb. It is used mostly in teas where it has a strong and sweet, tangy, yet cool flavor. This aromatic herb has an affinity for lamb. It is also pleasant in tossed salads, mixed with cottage cheese or stirred up with vinegar and honey for a light sauce. It gives an exciting lift to lots of other dishes too, such as soups and stews. It adds a fresh flavor to cooked peas or carrots. It is very attractive as garnishes for fish sauces and beverages. Mints are very effective for an after dinner mouth refresher. Mint makes a stunning garnish for meat or dessert platters, attractively adorns ice drinks, and is beautiful in flower arrangements.
The Greater Jefferson Community Center has reprinted the Mint Cookbook, originally compliled by the late Ione Banks in 1986. Her son has given us permission to reprint the recipes so others will enjoy the fruit of her labor.
The Community Center is selling these cookbooks as a fundraiser to cover the costs of their activities. The cost of each book is $7.50. Postage will also be charged if shipped. To order drop in at the Center or call the Community Center at 541-327- 7996. Make all checks out to GJCC. The Center address is GJCC, P.O. Box 355, Jefferson, OR 97352.
RECIPE from the cookbook: MINTED BROWN RICE SALAD
4 cups cooked brown rice
1/2 cup oil
1 1/2 cups cooked chicken, cubed 1/3 cup lemon juice
1/2 cup green onions, chopped 1/2 tsp. salt
1/2 cup parsley, fresh, chopped 1/4 tsp. oregano, crushed
1/2 cup fresh mint leaves, chopped or 1/8 tsp. pepper
2 T. dried mint leaves Romaine lettuce
2 cups tomatoes, chopped
Combine brown rice with chicken, green onions, parsley, mint and tomatoes. Stir together oil, lemon juice, salt, pepper and oregano. Pour over rice mixture and toss until well blended. Chill several hours to blend flavors. Serve on smaller inside romaine lettuce leaves. Makes 8 servings.
(This recipe will be changed from time to time. Check back for more recipes.)
Everyday Uses of Mint - When traveling always carry some peppermint tea bags. They are good for digestion. Also carry a small vial of peppermint oil to add to hot water for tea.
Mint plants are a good insect chaser, also equally good for repelling fleas, beetles, cabbage butterflies and others. Plant some in and around your garden and yard.
Your pet cat will like the mint leaves; it is something like catnip.
Dry your mint herbs in 2 to 10 days. They are ready when crisp and brittle. The faster they dry the more color and fragrance they'll retain.
Fresh mint herbs lose some of their flavor when cooked. It is best to add them the last few minutes of cooking or just before serving.
You may substitute dried mint herbs for fresh mint herbs in most recipes, but remember fresh mint herbs are not as strong as dried mint. A basic rule is 3 teaspoons of fresh mint will equal 1 teaspoon of dried mint.
Dried mint should be stored in a cool dark place in a tightly closed jar. Replace the dried mint after 1 year to keep a nice fragrance.
Herb vinegars with mint are good for baths, facials, or salads.
Mint vinegar - Use 1 quart apple cider vinegar and 1 handful fresh mint or tarragon (or 3 tablespoons dried mint). Wash the mint and bruise the leaves well and pack into a jar. Cover tightly and let stand for two weeks. Strain out the herbs. If dried mint is used, first simmer the vinegar, bring it to a boil and them pour over the dried mint.
