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REFRESHING WAYS WITH MINT Mint gets my vote as the signature herb of May, whether gracing a silver mint julep cup on Kentucky Derby Day or infusing a pitcher of herbal iced tea for a Mother’s Day luncheon. It’s one of the most easily recognizable herbs as well as the most versatile, equally at home in beverages, desserts and savory ethnic cuisines. Many beginning herb enthusiasts are surprised to learn that the number of mint species extends far beyond the two best- known species: spearmint (Mentha spicata) and peppermint (Menthe x piperata). Those with a collector’s streak can seek out over 2000 different mints from 19 species and their hybrids, according to leading herb experts Arthur O. Tucker, PH.D and Thomas DeBaggio in their encyclopedic work “The Big Book of Herbs” (Interweave Press, 2000). We grow seven different mints, from the aforementioned spearmint and peppermint to fruity grapefruit, lime, apple and orange mints to the dessert favorite, chocolate mint (what I call the “Peppermint Patty” plant for its aromatic resemblance to that candy.) All were selected for their unique fragrances, which I like to remind customers can only be determined by pinching and smelling a crushed, fresh leaf- sniff before you buy! Most people who want to add mint to their kitchen garden don’t need any advice how to grow it, thanks to mint’s well- deserved reputation for being a greedy and rapid spreader. Rather, they want to know how to contain it. My best advice is: Plant your mint in as large a decorative pot as you can afford, with holes for drainage, and save your precious garden space for better- behaved herbs. Keep the plant well- watered during the heat of the summer and it will reward you with plenty of aromatic leaves for the following drinks. Mint Julep This iconic beverage has been served at the Kentucky Derby for decades. Always held on the first Saturday in May, this year’s May 6 Derby race will have a unique twist: mint juleps will be mixed on site for $1000.00 each, with mint from Morocco, ice from the Arctic Circle and sugar from the South Pacific. They will be served in 24- karat gold plated cups with a silver straw to the first 50 people willing to “pony up” (pun intended) the cash. These “ultimate juleps” were the idea of Woodford Reserve Distillery, owned by Louisville- based Brown- Forman Corporation. Proceeds from the high- priced spirits will benefit the New Jersey- based Thoroughbred Retirement Foundation, a nonprofit charity that provides homes for retired racehorses. If your pockets aren’t quite that deep, here’s a mint julep that’s sure to taste heavenly with your own, fresh- picked spearmint. I called my brother, Richard Flanagan, who is the head bartender at the perennially popular Jasper’s Restaurant in Crofton, Maryland, to see what he’d be mixing on Kentucky Derby Day: here’s his recipe.
6- 8 fresh spearmint leaves In a highball glass or silver julep cup, muddle, or mash together, the mint leaves and simple syrup until well combined. Fill glass with crushed ice and add bourbon. Top with club soda, stir to combine, and garnish with several large sprigs of fresh spearmint. To make simple syrup: Combine ½ cup water and ½ cup sugar in a small saucepan; bring to a boil. Simmer for 5 minutes until sugar is dissolved. Measure ½ ounce (1 tablespoon) for julep; refrigerate remaining syrup for use in iced tea or cocktails. Easy Herbal Sun Tea For a refreshing summer drink, place 5 regular tea bags and 6 to 8 sprigs of your favorite mint in a gallon glass container and fill with fresh cold water. Bruise the mint leaves against the side of the container with a spoon to release the mint’s flavorful oils. Cap loosely and place in a sunny spot for 3 to 4 hours. Squeeze and remove tea bags and herb sprigs. Sweeten as desired and serve over ice with fresh mint sprigs.
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website created by Ray Flanagan of www.rflanaganphotography.com