Wild Edible Recipes: Wake Up Your Tastebuds With These Garden Mint Recipes
~ by Nate Bazydlo
Follow your nose to the bursting, green patches of fragrant spearmint, also called garden mint or common mint. This herb is a favorite of the culinary world bringing invigorating flavor to so many dishes. I have included two flavorful recipes using garden mint that you might enjoy.
Garden mint is a very hardy perennial and will spread quickly if not monitored. It is best grown in an area where you don’t mind it running rampant, or grown in a container. The nutritional benefits of mint are many. Below are just a few:
Nutritional Benefits:
- digestion
- nausea
- headaches
- respiratory disorders
- coughs
- asthma
- depression and fatigue
- skin care
- memory loss
- weight loss
- oral care
- allergies
Mint-Tahini Dressing
Ingredients:
- 1/2 cup sesame tahini
- 1/2 cup fresh squeezed lemon juice
- 1/4 C olive oil
- 6 to 8 tablespoons water
- One bunch of fresh mint (if you enjoy the stimulating flavor, don’t be shy with the mint)
- 2 cloves garlic
- Salt to taste (1/2 teaspoon)
Directions:
Combine all ingredients and blend until smooth.
Recipe thanks to – Nourishing Meals Cookbook by Segersten and Malterre
Tummy Tonic Tea
Ingredients
- 1 part spearmint
- 1 part chamomile.
Directions:
Mix either dried or fresh leaves (mint) and flowers (chamomile). Pour hot water over mix and let steep to desired strength.
Fill the palm of your hand with dried loose-leaf ( ~ 2 teaspoons) or a handful of fresh leaves/flower mix for one 8oz glass of tea.
Note: Tummy Tonic is an age old tea with many variations. So have fun adding your own favorite therapeutic ingredients like fresh ginger, lemon, or honey.
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Source: Self Heal School San Diego, CA
Nate Bazydlo was a student of our Wild Edibles program. His passion for plants was sparked by an Urban Herbalist group in Amsterdam, where he started gently foraging for food and medicine all around him. He has started a herb school in San Diego. He has a large organic garden, teaches gardening and healthy living and opens up his garden to people who want free access to vibrant, organic veggies. He also volunteers at a local organic farm and CSA.