The mint has been up for a while in my front yard located in upstate New York. The herb is at a nice stage as it hasn’t yet sprawled into the lawn and other gardens. Fresh mint is a particular treat in the early spring as it is one of the first foods we can eat from the garden.
Mint has long been used in herbalist remedies. Dianne Onstad, author of Whole Foods Companion, notes that “the volatile oil of mint, menthol, is a time-honored and clinically-proven aid to digestion, and also a mild antispasmodic that is useful for nausea.”
Mint is very refreshing and stimulating. I like this delicious drink recipe because the yogurt balances the stimulating nature of mint, and the mint flavor greatly enhances that of yogurt! If you don’t have any fresh mint growing at your home, it is easily available now in the markets.
1 cup yogurt or buttermilk
½ cup water
12 mint leaves
½ teaspoon cumin
8 ice cubes
Whole fresh mint leaves for garnish
1. Blend together all the ingredients except the ice cubes and whole mint leaves for the garnish until smooth in a blender.
2. Add the ice cubes and continue to blend another 20 to 30 seconds. Pour into glasses and garnish with the mint leaves. Serve.
Adapted from “The Spice of Vegetarian Cooking,” by Martha Rose Shulman.
Adapted from "The Spice of Vegetarian Cooking," by Martha Rose Shulman. Copyright (c) 1991 Martha Rose Shulman. Reprinted by permission of Healing Arts Press.
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