I have wild mint in growing all over in my garden. Although some may call it invasive and bothersome, I take a "survival of the fittest" perspective when it comes to my garden. I don't mind having species that thrive, take little maintenance, and are beautiful to look at. Mint is even more special in my book because it is incredibly healthy and can be consumed fresh from the garden. There are countless reasons why herbs have been used throughout history by various cultures, and I'm always in awe of the many amazing health benefits they hold. They are powerful plants that we often don't give enough credit to and mint is no exception.
There are numerous varieties of mint; the type in my garden is common spearmint. The leaves can be picked and used in recipes straight from the plant. Mint contains good amounts of Vitamin A, C, B12, folic acid, thiamine and riboflavin, as well as protein and minerals such as calcium, copper, fluoride, iron, manganese, phosphorus, potassium, selenium and zinc. It also contains special antioxidants which have been shown to protect the body against the formation of cancerous cells.
Mint is a known antiseptic that can be used to freshen breath and treat acne. It aids in digestion by soothing the muscles surrounding the intestine. The scent can reduce headaches and the taste is a wonderful complement to many dishes. I love to make mine into tea by simply infusing the chopped leaves in warm water. I also add the chopped leaves to salads, soups, risottos, vegetables and fish.
Make your own mint chutney to mix with cooked veggies, dip raw veggies or pita chips into, pour onto fish or meat, or use as a sandwich spread:
1 cup of mint leaves from the garden
½ cup cilantro
1-2 red or green chili peppers
¼ cup onion, chopped
Juice of one lime
Salt and pepper to taste
Water and/ or plain yogurt
Combine first 5 ingredients in a blender. Add 1 tablespoon of yogurt or water. Blend until desired consistency, adding more yogurt or water to achieve. Add salt and pepper to taste.
