Spearmint

Refreshing iced tea, lamb dishes, Middle Eastern cooking, Mint Juleps and mojitos- just a few of the many foods and drinks that highlight spearmint. Try julienning a few leaves into a fresh tossed green, cucumber or fruit salad. Delish!

Spearmint is an antifungal and antioxidant, same as its mint family cousins. Easy to grow, it is invasive in the garden, spreading by both runners and roots. Planting in pots set into the ground help prevent root spread. Spearmint likes our springs and falls best and dies back some in the heat of mid July through August. It winters over well and begins pushing up shoots again in March. If you'd like to give spearmint a try, I have plenty to share. Just send me an email: laurie@theproducebox.com :)

Try some in this Greek yogurt dip:


Tzatziki

1- 32 oz tub plain yogurt
3 cloves garlic, finely minced
4-6 cucumbers (or 1-2 English), shredded and drained
1 Tbsp lemon juice
5-15 leave spearmint, minced (to taste)

Line a sieve with cheesecloth and set over a bowl. Pour yogurt into sieve; cover with plastic wrap and store in fridge overnight.

Discard liquid from yogurt. In a medium mixing bowl, gently combine drained yogurt, shredded cucumber, garlic, lemon juice and mint. Cover bowl and allow flavors to blend for several hours. Serve chilled.

Use as a condiment with grilled kabobs or as an appetizer, with crudite such as cherry tomatoes, baby carrots and pepper strips, plus toasted pita chips and/or wedges of fresh pita.

Quick tip: Shred cucumbers using a food processor and shredding wheel. Drain shredded cucumbers for about 10 minutes, in a colander set over a bowl. Discard liquid.