Mint grows so quickly and easily throughout the summer in the East Coast and a lot of gardeners actually try to get rid of their mint to plant other crops because it grows so fast and can sometimes be invasive. I've "helped out" other gardeners by harvesting a bunch of their mint! You can easily grow it in a pot in your windowsill and continuously harvest it throughout the season. There are tons of great things you can make with mint- add it to salads, breakfast bowls, chia pudding, make tea or add it to desserts. You can even make a delicious mint chutney, add it to guacamole or sub it for basil in a pesto recipe.
For the end of summer, I made this amazing juice - I just blended peach, cucumber and fresh mint. Instead of using a juicer, I blended it in a nutribullet to keep the fiber. So simple, yet so refreshing!
This recipe is great for digestion and skin health. Not to mention it's loaded with vitamins, minerals and antioxidants: Vitamin A, Vitamin C, Riboflavin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. Mint in particular is used medicinally to help with nausea, bloating and headaches.
CUCUMBER MINT JUICE
Prep time: 7 min Cook time: 0min Total time: 7 min
Makes 1 serving (each 8 oz)
4-5 sprigs fresh mint
1. Chop cucumber and nectarine
2. Remove mint leaves from stems
3. In a nutribullet or blender, combine all ingredients
4. Blend on high until smooth
5. Garnish with fresh mint leaves
Don't throw away the mint stems! You can use them for a delicious digestive tea or add to a vegetable stock recipe
If you don't have nectarines, you can always use strawberries or peaches instead
If you plant mint, try using a big pot so that it doesn't take over your seed bed. That is, unless you want a mint forest!