I love mint and grow a few different types of it in my garden. My favourite crop is my black peppermint which is absolutely thriving this year. It’s popped up in lots of places amongst my herbs and edibles, before any of my other mints in pots have really started to grow and is absolutely a seasonal favourite of mine.
So I have been enjoying making and drinking mint tea with it crushed up in hot water. Now the days are getting warmer I will be bunging it in my slushes and smoothies too.
Mint is really easy to grow – if you don’t want it spreading grow it in a pot as it’s pretty aggressive! I grow all my other mints in pots, but my black peppermint is free to spread as I adore it and consume copious amounts of it! Mint comes back year after year and requires little maintenance – just keep using it and it will keep growing.
If you don’t have a garden you can grow it in a pot on your windowsill – it’s really hardy and a great plant for those yet to develop their green fingers. There’s the added bonus that it is bug free too!
Mint tea is a very North African drink and it’s served differently everywhere. In Tunisia there are roasted pine-nuts floating on the top, in Morocco and Egypt it’s mixed with gun powder green tea and sugar… and served with a light bubbly froth on top! There are many ways to make it and serve it.
I’ve created my own adaptation of the tea as I find the traditional Middle Eastern tea really sweet! I drink my version of it throughout the day, so I make it in my little Tunisian enamel tea pot I brought in a market in Tunis. I love to serve it after meals too, so if I have guests I use my beautiful Japanese cast iron teapot with it’s leaf infuser.
Mint is really good for the digestive system, and if ever I have an upset tummy or have been gluten-nuked I make my minty slushies. They are really refreshing and feel like they cool, comfort and calm my upset stomach.
Weirdly I don’t put mint in many of my savoury dishes! But do make scrummy mint and pea savoury muffins every spring when the ingredients come into season I thought I would share. I also use it in my North African side dish of cucumber and coconut yogh*rt.
I hope you find some inspiration to grow your own mint and start playing with it in food and drinks too!
Peace, love & namaste to you,