Herb of the Month: Peppermint

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

When people say ‘mint’ we think of a lot of different things, but most of our minds tend to go to holiday flavors like peppermint candy canes, or hygiene items like toothpaste or gum. However, the mint family is much more versatile than these simple associations might suggest. While there are many different varieties in the world, this month we are focusing on the classic peppermint. It is, to my palate, the cleanest and coolest tasting of the mints without the sweetness you might find in spearmint. That makes it comfortable in all sorts of dishes, both sweet and savory. Today, we’ll be exploring both. To stay on top of future installments in this series, sign up through the CRDL.

Mint Steamed Asparagus

• 1 bunch asparagus
• 2 Tbsp crumbled feta
• 1 Tbsp dried mint
• 1/2 Tbsp lemon juice
• salt to taste

Put dried mint in a medium saucepan along with 1 cup of water and cover. Bring to a simmer. Snap the asparagus into desired lengths and place in a steamer basket over the simmering mint tea and allow to steam, covered, for 5 minutes. Remove the pot from the heat and lift out the steamer basket. Gently toss the asparagus with the feta and lemon juice while still hot. Salt to taste and serve immediately. (It can also be served as a cold side dish, though the texture is better when warm.)

Spicy Mint Dip

• 1/2 cup plain Greek or Icelandic yogurt
• 2 Tbsp dried mint
• 1 tsp lemon juice
• 1 tsp chili crisp*
• 1/4 tsp garlic powder
• salt to taste

This one is very simple but extremely flavorful. Combine all ingredients in a small bowl and stir until well combined. Refrigerate overnight or for at least 4 hours. Stir again and serve as a dip with fish, roasted meats, potatoes, or crunchy vegetables. The finished dip is a unique combination of spicy, cooling, creamy, and savory that adds interest to all sorts of dishes. *If you do not have chili crisp, you can substitute a generous pinch of cayenne powder.

Simple Mint Syrup

• 1 cup water
• 1/2 cup sugar
• 2 Tbsp dried mint
• 1/2 tsp vanilla extract (optional)

Pour 1 cup of boiling water over the mint and allow to steep, covered, for 10 minutes. Strain out the mint and heat the resulting tea with sugar in a small saucepan until it reaches a simmer. Heat and stir for about 5 minutes and remove from heat. Stir in the vanilla extract if using. This syrup can be used to sweeten tea, coffee, cocoa, cocktails, or even smoothies. Refrigerate unused portion in a closed container for up to two weeks.