Usually when I buy a sprig of mint or mint plant (Mr Mint, above left) I waste part of it, as by the time I use it some has wilted. We could save a lot of money or feed a lot of homeless people with all the food we waste! So I really got carried away this time by using up every bit of mint. Mr Mint was leaf-free after I tried all these recipes below...
The Drink: Mint Ice Cubes
Herbs can be preserved by freezing them as ice cubes, providing, in this case, minty ice for refreshing drinks and cocktails. Mojito time.
The Beauty Regime: Infused Oils
Whereas essential oils require large amounts of plants/flowers to produce a small strong bottle of oil, infused or 'macerated' oils do not require as much plant product or any dilution. This was my first attempt at an infused oil - I left the handful of mint in a bottle of neutral oil (e.g. sunflower) on a windowsill for about three weeks. Remove any leaves that go bad. After a few weeks the oil takes on the scent and properties of the plant involved. Mint lip balm or face cream, yes please.
The Cooking Addition: Herby Butter
Chopped mint mixed into butter and wrapped inside baking parchment. Then preserved in the fridge to use on boiled potatoes or a piece meat. Simple.
The Sandwich Ingredient: Brie, Apple And Mint
Use herbs up by brightening up a daily sandwich. My original sandwich post is here.
Have you any favourite recipes for using up perishable food?
Thanks for reading,
Leanne x
