Mint: for garnish, flavor, digestion

Not many people ask for advice on how to grow mint. An invasive species, mint is more likely to take over your garden than to refuse to grow.

For that reason, experts recommend that mint either be grown in pots or planted in a length of plastic pipe buried in the ground.

Mint comes in more than 30 varieties, which lend themselves to different uses.

The best mints to use in sauces are spearmint and crinkle-leaf spearmint. Peppermint, applemint and spearmint make great garnishes for fruit as well as refreshing teas. Use peppermint for ice cream, chocolates and other desserts.

Medicinally, peppermint has been used to soothe the digestive tract (try a hot cup of peppermint tea after a big meal) and to relieve sinus and chest congestion.

It is also an effective breath-freshener.

Pennyroyal, which is toxic when taken internally, is an effective insect repellent and, when rubbed on the family dog’s coat, can keep the ticks away.

As easy as it is to grow, at this time of year there seems to be a glut of cooks and mixologists traveling the stores of the Northwest Corner searching for bunches of the stuff to use as everything from garnishes to soups to icey mixed beverages.

We ran into Salisbury’s Carl Williams at the store the other day; we exchanged a handful of garden mint for his cucumber soup recipe.

Next week in the Compass arts and entertainment section, look for a loving description of the proper way to make a minty mojito by Salisbury’s Doug Richardson.

                Carl Williams’

           cucumber-mint soup

   This is a very simply recipe for cucumber soup. With the glut of cucumbers at this time of year, it is a good time to make some of this soup and then freeze it for later use. This recipe came from a recipe book that I found at the Salisbury-Sharon Transfer Station: “Tea Time at the Mastersâ€� by the Junior League of Augusta, Ga.

There are many other recipes that are a bit more complicated, but they all provide a delicious soup, which is a great lunch on a hot day.

­                        — Carl Williams

                Serves 6

1 medium cucumber, peeled and sliced

1 can of condensed cream of chicken soup

3/4 cup of whole milk or half-and-half

1 cup sour cream

Celery salt and pepper to taste

(optional) 1 or 2 garlic cloves

Garnish with fresh chives, mint leaves and/or paprika

Put cucumber, soup, milk, sour cream and seasoning in blender. Blend it for a minute. Chill several hours. To serve: stir, pour into soup bowls, and garnish.  

 

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