Now INTRODUCING Peppermint Jim’s FRESH MINT!!!  A recent addition to our web store now allows you to purchase fresh peppermint and spearmint grown, harvested and delivered to you from America’s Favorite Mint Farmer, Peppermint Jim! So you ask…”what am I going to do with fresh mint?”  Well here are just a few suggestions:

1. Pitcher mojitos for eight

First make some lime-mint ice cubes; pour fresh lime juice into an ice cube tray and add a mint leaf to each cube, then freeze. Chill pitcher.

Combine 1 bunch fresh mint (about 40 leaves) and ½ cup sugar in 4-cup bowl. Use muddler, pestle or sturdy wooden spoon to vigorously crush into paste.

Stir in ½ cup lime juice and 1½ to 2 cups light rum. Cover and refrigerate for at least 10 minutes or up to several hours.

Strain mixture into chilled pitcher. Add lime-mint ice cubes and an extra handful of fresh  mint. Stir. To serve each drink, pour about 1/3 cup of mixture into a glass filled with crushed ice.

Top with soda water and stir. Garnish with mint sprig and lime wedge.

— Source: “The Backyard Bartender” by Nicole Aloni

2. Sliced melon with mint-scented syrup
In bowl, whisk ¼ cup chopped fresh mint with ¼ cup fresh lime juice and 3 tablespoons honey. Peel and seed a ripe, 3-pound cantaloupe or honeydew melon (or use pre-cut melon from produce section); place on serving platter. Spoon syrup over melon.

Can be made 4 hours ahead; covered and refrigerated. Garnish with whole strawberries or seedless grapes, and sprigs of fresh mint.

3. Minted potato salad
In bowl, combine ½ medium red onion (chopped), 1 red bell pepper (cored, seeded, cut into matchsticks), 1 clove garlic (minced), ¼ cup balsamic vinegar and ½ teaspoon salt. Set aside.

Place 2 pounds fingerling potatoes (cut into ½-inch slices) in pot and cover with cold water. Add 2 teaspoons salt and bring to boil on high heat. Reduce heat and simmer until tender, about 15 minutes. Drain and cool until steam stops rising.

To onion mixture, add ¼ cup extra-virgin olive oil, ½ cup coarsely chopped fresh mint, and ½ cup coarsely-chopped pitted Kalamata olives; toss mixture, adding freshly-ground black pepper to taste. Add potatoes and gently toss.

Serve warm or cool.

— Source: “The Herbfarm Cookbook” by Jerry Traunfeld

4. Sugar snaps with class

Snap stems from 8 ounces of sugar snap peas, pulling stems down the length of the pea to remove any strings.

Bring pot of water to boil on high heat. Add pinch of salt to water along with sugar snaps; cook until tender-crisp, 2 to 3 minutes. Drain and refresh with cold water. Toss with 1 tablespoon butter or extra-virgin olive oil, 1 teaspoon minced fresh mint and 1 teaspoon minced fresh Italian parsley. Season to taste with salt and freshly ground pepper.

5. Hot-weather mint ice tea

To make this refreshing drink to serve at picnics and backyard gatherings, combine 2 cups boiling water, 12 standard-size tea bags and 1/3 cup fresh mint leaves; cover and steep 30 minutes off heat. Add juice of 2 lemons and 1 (6-ounce) can undiluted frozen orange juice; stir to combine. Taste and add sugar if desired. Add enough water to make 2 quarts. Serve in tall glasses over ice; garnish with sprigs of fresh mint.