mint: keeping it fresh

11 Oct

Mint is one of those love/hate herbs, isn’t it? It seems to have quite a few enemies, and I’m convinced it’s because it’s an herb of extremes. You don’t ever really find anything that has just a hint of mint: Thin Mints, mint ice cream, toothpaste… If you’re going mint, you’re pretty much going all in.

Well I’m here today to tell you that it doesn’t have to be this way, and that mint, when used in moderation (unlike its terrorist food cousin, ginger, whose sole purpose is to set off ginger-flavored suicide bombs in your mouth regardless of quantity or medium), can be both safe and enjoyable.

I learned this when I tried a new restaurant in Tallahassee a few weeks ago and ordered a lobster salad with heirloom tomatoes, balsamic vinegar–and mint. The mint couldn’t have been more than two, maybe three, leaves worth, cut in thin strips; and it brought such a refreshing, light and crisp flavor to the salad that I just had to try it myself for this salad with shrimp, lemon, and feta:

salad w/ mint

salad w/ mint

The verdict: Yum!


One Response to “mint: keeping it fresh”

  1. Ashley Zach October 11, 2010 at 9:52 pm #

    I concur.

    One of my favorites – I love it with honey, lemon, feta – anything Greek. It makes everything super bright and lovely. You can also add it to almost any dessert to kick up the impressiveness factor. Yummy!

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