This year, most of my herb plants are growing in pots on my wrap-around porch. I love having them so close to my cooking source and also the fact that when I need a snippet of "this" or "that" I don't have to go to the garden (especially if if is raining).
Among the culinary delights residing among hanging geraniums, nasturtiums, and other regular porch-type plants are lemon verbena, different types of parsley, basils, and mints. My porch is about as fragrant as it can get!
The picture is of chocolate mint. I love this mint so much that it is actually right beside the door, where I often bend down and run my fingers through the leaves to release beautiful aroma.
Chocolate mint leaves can be used in anything where you'd use regular mint. I did a quick web search for ideas and came across infusing honey with chocolate mint, putting a few leaves in the bottom of a coffee cup before coffee is added, using the leaves in ice cream and baked goods. The possibilities seem endless!
Today I plan to simply steep a handful of leaves in hot water and make an iced chocolate mint tea. Doesn't that sound refreshing?
Marcheta *cheers!
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