Recipes from a Desert Herb Garden: Mint

Mint is a hardy, aromatic, perennial herb that can tolerate a wide range of conditions, and will, if not kept under control, take over your entire garden.

Historically this herb has been used to alleviate headaches, digestive problems, toothaches, asthma, bad breath and melancholy, and is still used today in mouthwashes, toothpastes, breath mints, and herbal teas.

Peppermint and spearmint are the best known members of the mint family, but the species also includes, pineapple, orange, chocolate, apple and bergamot scented varieties.

Mint is used in many cuisines, particularly Middle Eastern and Mediterranean lamb dishes, salads and sauces. It's also the main ingredient is several refreshing cocktails such as the traditional Derby Day julep and the trendy Mojito.

Since the Mojito is made with white rum, and rum now comes in nearly as many flavors as vodka, there are many variations on this Cuban concoction, however, because I am a traditionalist when it comes to cocktails, I prefer this version:

Cuban Mojito

� lime cut into 4 wedges

9 mint leaves, plus sprig for garnish

2 teaspoons powdered sugar*

2 ounces white rum

Club soda

Muddle (mash) mint leaves, lime wedges and powdered sugar together in a tall cocktail glass. I use a lemon reamer to muddle, but a fork also works well. Fill the glass about � full with ices cubes, add rum and club soda and stir. Garnish with mint sprig. If you don't like things floating in your cocktail you can add the rum to the muddled lime/mint/sugar mix, strain into another glass, and then add the ice and club soda.

*(Since powdered sugar dissolves quicker than granulated sugar, I prefer to use it to avoid a crunchy cocktail. You can, of course, use simple syrup, but unless you're going to make a lot of cocktails, why bother with the hassle of making it? )

Perhaps you prefer your beverages on the softer side. How about a glass of refreshing mint lemonade? While I have always liked the concept of serving fresh lemonade, the work involved; squeezing lemons, making simple syrup, etc... made me reach for the can instead. This recipe eliminates all that fuss:

Mint Lemonade

8 medium lemons

� cup mint leaves, plus sprig for garnish

1cup sugar

4 cups boiling water

Slice lemons into � thick rounds. Place in large bowl with mint and sugar. Pour boiling water over all and press down on lemons with a potato masher, going around the bowl 2 or 3 times. Let the mixture cool to room temperature, about 45 minutes, mash on the lemons again, then remove them and the mint with a slotted spoon. Reserve 6 nice looking lemon rounds and discard the rest. Strain liquid into another bowl through a fine mesh sieve to remove seeds, pulp and mint bits. Empty a tray of ice cubes into a nice pitcher and pour in the lemonade. Add the reserved lemon rounds and a sprig of fresh mint and let chill.

Mint marries well with fruits, particularly berries and melons. Here is a refreshing fruit salad dressing that also tastes terrific on greens and can be used to marinate light, white fish such as snapper, orange roughy and halibut.

Citrus Mint Dressing

� cup fresh orange juice

1 tablespoon orange zest

2 tablespoons sherry vinegar

2 tablespoons chopped fresh mint

1tablespoon honey

� cup canola oil*

� teaspoon salt

Combine all ingredients in a food processor or blender.

*(I do not recommend substituting olive oil for canola in this recipe. I used it in my first attempt at this dressing and it was much too heavy and oily tasting.)

Peas are often paired with mint, as is the spice cardamom. Both are featured in this aromatic Middle Eastern dish that can be served as a side dish or on it's own over cous cous:

Persian Peas

2 cups frozen baby peas

4 tablespoons water

1tablespoon butter

� teaspoon cardamom

1 teaspoon chopped fresh gingerroot

� teaspoon cinnamon

� teaspoon salt

9 whole mint leaves, bruised*.

Place peas and water in saucepan over medium heat, cover and cook until just done, about 2-3 minutes. Drain any excess water. Add butter, cardamom, ginger, cinnamon, salt and mint leaves. Mix until butter is melted and peas are coated. Best served hot.

*Rub leaves between your finger and thumb to release the oils.

I hope these recipes inspire you to plant some mint and start experimenting with it in your kitchen.

Next up in the series: Parsley