This recipe uses Common Mint.
Best place to get it: make friends with a gardener who has some - very easy to dig out a bit of a root, and off you go!
Growing Common Mint or Spearmint
- Can be invasive, so plant it in a large tub,
- Prefers a sunny position, but will grow in part shade,
- Soil: fertile, moist, well drained,
- Tip prune regularly to promote fresh growth
- Be prepared to pull it out of its pot and hand over a piece to your new friend.
Place a pot under your tap to catch any drips when you are watering.
Some Mint Resources:
Department of Primary Industries, NSW
Herb Herbert Fact Sheets
1 recycled jar (old Moccona coffee jars are good – ours was about 200gms,)
10 healthy sprigs of common mint, finely chopped
¼ to ½ cup of boiling water
½ cup of malt vinegar
2 tablespoons sugar
Salt and black pepper to taste
* vary your amounts to suit the size of your jar
- Put the chopped mint into your clean jar and add the boiling water (about 1/3 of the jar)
- Allow to infuse for 3 minutes, then stir in vinegar and sugar.
- Taste, and then add your salt and pepper to suit your taste.
- Will keep in the fridge for about 6 months. Serve as a condiment with roast lamb.