Harvest Thyme Herbs

We not only love growing fragrant, fresh herbs and vegetables, we love cooking with them too! Here are some of our favorite recipes, chosen to highlight a healthy, seasonal approach to meal preparation.

This salsa is a refreshing appetizer with tortilla chips, or serves as a tasty topping for grilled pork or chicken.

1 ripe cantaloupe or honeydew melon, seeded and diced into bite- sized cubes
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 teaspoon red wine vinegar
½ teaspoon brown sugar
Pinch of salt, to taste
1 tablespoon minced fresh scallions
2 jalapeno chiles, seeded and finely diced (can alter amount and type of chile to your taste)
2 tablespoons finely chopped fresh mint (try a fruity mint such as grapefruit, apple or orange mint)

Combine all ingredients in a large bowl and chill for 2 hours before serving.

(Adapted from “The Herbal Pantry” by Emelie Tolley and Chris Mead, Clarkson and Potter, 1992)

I call chocolate mint “Peppermint Patty Mint” because its aroma and flavor bear an uncanny resemblance to that candy treat. Its yummy taste begs for a recipe like this one, and I can’t wait to serve it as an after- dinner drink with ice and cream (or drizzle it over ice cream!)

2/3 cup unsweetened cocoa
3/4 cup tightly packed fresh chocolate mint leaves (peppermint can be substituted)
3 ½ cups vodka
1 cup brandy
1 cup sugar
1/2 cup water

Combine the cocoa, mint, vodka and brandy in a gallon glass jar; stir well to combine contents. Place in a cool, dark place to steep for one month. Crush the leaves tightly against the side of the jar and steep for another four days. Strain the liquid, pressing against the leaves to extract as much flavor as possible, and then filter with a funnel fitted with a coffee filter.

Make a simple syrup by boiling the sugar and water together in a large saucepan for 5 minutes, stirring, until sugar is dissolved. Allow to cool completely, then add gradually to the liqueur, tasting as you go. When the liqueur has reached the desired sweetness, bottle and age for an additional 3 weeks in a cool, dark place.

1- Heat 4 cups water to a rapid boil.
2- Meanwhile, dice 1 bunch of mint, with stems (about ¾ cup diced).
3- Place chopped leaves in glass pitcher with 4 tea bags (optional).
4- Add ½ cup sugar or honey (or to taste) to pitcher.
5- Pour boiling water over mint & tea bags, if using.
6- Let steep for 15 minutes, then strain out mint.
7- Serve over ice with mint sprigs as garnish.

(makes 1 drink)

A refreshing classic! Our Kentucky Colonel spearmint is the true mint for juleps.

6 fresh mint leaves plus 1 mint sprig for garnish
1 teaspoon superfine sugar, or to taste
2 teaspoons water
crushed ice
1 ½ ounces (1 jigger) bourbon

In a silver julep cup or 10-ounce glass, crush together with the back of a spoon the mint leaves, the sugar, and the water until the sugar is dissolved, and fill the cup with the ice. Add the bourbon, stir the julep well, and garnish it with the mint sprig.

(4- 6 servings)

6 large lemons, thinly sliced
2 cups loosely packed mint leaves
1 ¼ cups sugar, divided
½ cup fresh lemon juice
2 cups water
Ice cubes

Mash sliced lemons, mint, 1 cup sugar and lemon juice in large bowl with potato masher or wooden spoon until juices are released from lemons. Let sit 5 minutes for flavors to combine. Strain through a coarse sieve, pressing to extract both pulp and liquid. Mix water and remaining sugar into juice. Fill a pitcher with ice; pour lemonade over ice. Fill 4- 6 glasses with ice and add lemonade. Garnish with mint sprig.