I have a bunch of mint leaves and dont want to waste them. Any ideas?

Chop them up, mix with warm vinegar that has had a small amount of sugar dissolved in it, put in tightly sealed jar.



Ready made mint sauce for when you are next having lamb

I have a bunch of mint leaves and dont want to waste them. Any ideas?
dry them and then put them in an airtight container and save them for when you can use them
Reply:You can make cocktails.



MINT COCKTAIL:



Stir in mixing glass with ice %26amp; strain

1 1/2 oz white wine (4.5 cl, 3/8 gills)

3/4 oz gin (2 cl, 3/16 gills)

1/4 oz white creme de menthe (6 dashes, 1/16 gills)

Several mint sprigs

Serve in a cocktail glass (4.5 oz)



MINT JULEP:



INGREDIENTS:

4-6 mint leaves

2 sugar cubes

4 oz bourbon

mint sprig for garnish

PREPARATION:

Place the ingredients into a cocktail shaker.

Muddle well to dissolve the sugar and to release the oil and aroma of the mint.

Add ice cubes to the shaker.

Shake well.

Strain into a julep cup or collins glass with ice cubes.

Garnish with the mint sprig.



CITRUS-MINT COCKTAILS:



This drink can be prepared with vodka and white wine for a cocktail, as it is in the recipe below; if you prefer a virgin version, you can omit the alcohol and substitute club soda.

ingredients

1 1/2 cups sugar

2 cups loosely packed mint leaves, plus 8 large mint sprigs, lightly crushed

1 1/2 cups water

2 cups loosely packed cilantro leaves, lightly crushed

1 cup fresh lemon juice

1 cup fresh lime juice

3 cups vodka

2 cups dry white wine

Ice cubes and chilled club soda, for serving





directions

In a medium saucepan, combine the sugar and the large crushed mint sprigs with the water and bring to a boil over moderately high heat. Remove the mint syrup from the heat and let it stand until completely cool. Strain the mint syrup into a medium bowl; discard the mint sprigs.

In a large pitcher, muddle the 2 cups of mint leaves with the crushed cilantro, lemon juice and lime juice. Add the cooled mint syrup, the vodka and the white wine and stir the cocktail to combine. Strain the citrus-mint cocktail into tall glasses filled with ice cubes, top each drink with a splash of club soda and serve.

MAKE AHEAD The mint syrup can be refrigerated for up to 2 days.



OR you could make



COLD CUCUMBER MINT SOUP

ingredients

1/2 large hothouse cucumber?peeled, seeded and cut into 1/4-inch dice

8 small radishes, thinly sliced

1 garlic clove, minced

3 tablespoons chopped mint

3 tablespoons chopped dill

2 cups cold plain yogurt

1 cup cold low-fat milk

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper





directions

In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.
Reply:make mojitos! in a pitcher throw in ice and the mint leaves moddle them to release the mint flavor and then add lime juice and rum...garnish with more mint leaves and you are good to go.
Reply:You could boil some water and get your mint leaves and take a mortar and prestle and grind them somewhat and then pur them into the water and then the minty water to a cup, add sugar and honey. BAM Mint tea.
Reply:I'm with doppler. MOJITOS!
Reply:Grilled Raspberry Chicken



? 6 boneless, skinless chicken breasts

? 1/2 cup frozen raspberries, thawed

? 1 cup raspberry vinaigrette

? 1/4 cup raspberry vodka (optional)

? 1/4 cup finely chopped mint leaves (optional)

? Fresh mint sprigs, for garnish (optional)

? Fresh raspberries, for garnish (optional)



Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.



Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Reply:Put them in with tea bags when you make tea.
Reply:you have a lot of answers to sort through but here is a good one:



Mint Jelly

INGREDIENTS

1 1/2 cups packed fresh mint leaves and stems

2 tablespoons lemon juice

2 1/4 cups boiling water

1 drop green food color

3 1/2 cups white sugar

1/2 (6 fluid ounce) container liquid pectin

DIRECTIONS

Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.

Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal. Process any unsealed jars in a water bath.
Reply:INGREDIENTS



1 cup chicken breast cut to ? inch dice

5 tablespoons lime juice

3 tablespoons fish sauce

2 teaspoons sugar

1 to 2 tablespoons minced Thai green or red chilli, seeds removed

1 tablespoon ground and dry roasted rice (see below)

4 tablespoons shallots, thinly sliced

2 tablespoons onion, finely chopped

6 tablespoons mint leaves, finely chopped



METHOD



Cook the chicken in 3 cups boiling water for two minutes or until the chicken changes to white. Remove chicken from heat and strain.



In a bowl, mix the lime juice, fish sauce and sugar. Stir to dissolve the sugar.



Combine the cooked chicken with the lime/sugar/fish sauce in a serving bowl. Add the remaining shallots, onion, chilli and mint leaves to the bowl and serve..



SERVES: Serves 2



Serving Suggestions: It is fun to pile the chicken and mint salad on lettuce quarters. The crunch and cooling flavor of the lettuce contrasts well with the spicy flavor of the salad. You can use wedges of cabbage as well.



Chef Tummy Tip: Cutting the chicken to uniform sizes helps the chicken cook at the same rate and prevents overcooking the chicken until it is tough.



Chef Tummy Tip: Roasted Rice Powder: Roasted rice powder adds a crunchy feel to the salad and a subtle flavor. See the recipe below.



Soak 5 tablespoons of glutinous rice in water over night, then drain well. Place the 5 tablespoons of glutinous rice in a dry hot wok or frying pan.

Swirl the contents of the wok with your right hand while you stir with your left. Toast the rice grains until they turn light brown. The obsessive swirling and stirring keeps the grains from burning. Grind the toasted rice grains in a mortar and pestle or spice grinder until fine. This powder can be kept in an air tight jar in your cupboard for three months.
Reply:They make wonderful garnishes, and also try adding sugar to them and freezing them to make them taste sweet
Reply:Lay them out and dry them .. you can keep them in a jar forever. They are great to cook with!
Reply:Tea.. common... but then again you can use them as garnish on anything! just to make it look pretty! its what i would do at least. especially ice cream and desserts.
Reply:Make Hawaiian Pesto and coat fish with it. It's just like regular pesto instead you use macadamia nuts instead of pine, and Mint and cilantro instead of Basil. Mmmm
Reply:Tea.Make some pasta and use some or all.Make some rice with added cumin.Nice.Boil mash with avocado put in fridge over night for refreshing face pack.-Treat yourself.
Reply:mint juleps!
Reply:Try adding a mint leaf or two in the filter area of a tea pot. I to this all the time at home and it works great when I brew Iced Tea. You can also make a mint sorbe'

allrecipes.com has good recipes for that also.



Or use them for a garnish for a final course in a nice meal
Reply:re-growth ,in sand and used when you want
Reply:Harvest the freshest, heathiest leaves



Wash and pat dry with paper towels



Stuff 2-3 individual leaves in ice cube trays. Pack them in so that at least half the cube is herb leaves.



Fill the tray with water. Make sure the leaves are down into the water, as best you can, and place in the freezer.



The the ice cubes are frozen, remove from the tray and store in zip closure bags.



When ready to use, toss the whole ice cube into your favorite stew or dish.
Reply:Melon Mint Salad



1 (5-pound) watermelon

1 Vidalia or other sweet onion

1/4 cup red wine vinegar

Salt and pepper

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs



Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.





A very healthy meal!
Reply:make some chocolate chip cookies with mint leaves...mmmmm!

Then, make some coffee or hot chocolate and put mint leaves in that....

then



go watch a movie or something and eat a chocolate chip mint leaves cookie and have some mint hot chocolate
Reply:Mint Julep anyone ? yum !
Reply:Heyyo Brah..!! I tell U a genuine Indian Idea..!! Juz make some delicious PAKORAs with mint leaves..believe me it'z damn nice.

Juz add some gram flour to it ...n do add spices .....with crushed onion garlic n ginger....then pour a li'l water into it...then make a nice concentrated paste....nw dipp each leaf in it n deep fry it.!!....ready 2 eat wid tomato sauce ..bt dunn foget 2 use a tissue paper 2 make sure that all the xtra oil is removed....'cuzz U must be calory caring :=D..njoy da feast N remember ur Indian frnd.!! :)



heyy I forgot salt..hehe..do add it wid pepper N red chilliz pwder..!!
Reply:make a lot of tea
Reply:decorations or for scents in your house or to make a nice tea
Reply:make some Mojitos. (Alcoholic beverage)
Reply:Mojitios!! (if u drink)
Reply:Pestle and Mortar and use it to cook.
Reply:You can add them to gravy and use it as a sauce when cooking lamb (if you like lamb) or you can use them to make mint jelly, or you can blanche them and freeze them or dry them for use throughout the year. You can add mint leaves to stuffing for stuffed crown roast, you can use them as a garnish for almost anything, you can dry them and use them as potpourri (sorry if spelled wrong). Mint has a lot of uses. Good luck, and happy cooking
Reply:share it with people interested with it
Reply:There are many uses for Mint Leaves:



Tea

Lotion

Soup

Seasoning your meats like Chicken

Put them in rice

Boil them to scent the house

Eat them for when you're sick



You can find several creative uses

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