Mint Juice
May 01, 2023 12:00AM ● By Tiffany Hinton
Mint is a perennial that easily grows in our area. A hardy plant that overwinters, this herb spreads a little more each year via its root system, and without careful watch, it can become invasive. Some gardeners advise containing mint by planting it in a raised bed or large flower pot. The mint plant likes areas with moist soil, so if the plant is grown in a flower pot, it will need to be kept well-watered.
This is a fun summer beverage that even the kids will love.
7 cups water
2 cups honey
1 cup fresh mint leaves
Heat all ingredients in a large pot until just beginning to boil, then remove from heat and cover for 15 minutes to allow the infusion to steep. Strain and store in airtight jars in the fridge for up to two weeks.
Note: For a vegan substitute, use 1½ cups white sugar.
Recipe courtesy of Tiffany Hinton, founder of Cultivating Guts. Connect online at @iamtiffanyhinton and listen to her podcast, Cultivating Guts, on Spotify or iTunes.
The mint plant is native to Europe, although it can be found in many backyards. The easiest way to identify mint is with the smell of the leaves when broken. The plant is about one to three feet tall and has smooth, square stems and dark green, opposing leaves with reddish veins. The leaves have coarsely toothed margins and a pointed tip. Mint blooms in mid- to late summer, typically with purple flowers that are attractive to bees. Many varieties are available, including peppermint, spearmint and variants like lemon, orange and chocolate mint, to name a few. Mint can be planted from seed, rooted from a cutting, easily divided from an existing plant or bought as a whole plant.
Mint leaves and stems are edible, and they have been used throughout the ages to aid in various ailments, including headaches, stomach problems, arthritis and appetite suppression. Some of the earliest medicinal references to mint go back more than 3,000 years, when it was used by the ancient Egyptians, Romans and Greeks for a variety of ailments.
This is a fun summer beverage that even the kids will love.
7 cups water
2 cups honey
1 cup fresh mint leaves
Heat all ingredients in a large pot until just beginning to boil, then remove from heat and cover for 15 minutes to allow the infusion to steep. Strain and store in airtight jars in the fridge for up to two weeks.
Note: For a vegan substitute, use 1½ cups white sugar.
Recipe courtesy of Tiffany Hinton, founder of Cultivating Guts. Connect online at @iamtiffanyhinton and listen to her podcast, Cultivating Guts, on Spotify or iTunes.
