Fresh Peppermint

The peppermint has starting growing for the season in the wet areas down by the river. Crush a few leaves as I step into a patch and I am surrounded with the minty scent as it swirls around. If I had more gumption, I would pick armloads of the plant, take it home, and dry it for peppermint tea. I’m usually not that committed.

I do however, enjoy taking a handful of sprigs to the house. I break the stems off at about five or six inches in length.

Once at the house, I remove the lower leaves and place them in a small vase with fresh water. Without drying, the leaves can be used for a cup of tea at a time. Just make sure to crush the leaves before steeping to get the most flavor. More often, I use them when cooking, as garnish, and in garden salads. A balsamic vinegar/olive oil dressing with a few raspberries that I had frozen from last years crop, along with a peppermint leaf or two makes a delicious dressing. In the fridge, the flavors mingle and are even better after 24 hours.

The dark stalk with the rich green leaves make the plant noticeable when walking by. The tinges of pink under the newer leaves are the ones that I like to use in the kitchen. These are the most tender and I think have the best flavor.