By Steve Petusevsky | Posted: Saturday, July 28, 2007 12:00 am
There are some ingredients I only use in summer. Living in South Florida is like endless summer so it's how I create awareness that July is really here. I use sweet corn, berries, cherries and watermelon too. I prepare lots of salsas, salads and even sandwiches as an alternative to turning on the oven during the intense heat.
But I seem to crave fresh mint. Images of frosty glasses filled with mint juleps, lemonade and ice tea come to mind. Mint is so refreshing, delicately cooling and versatile.
My first memories of fresh mint are of the Catskill Mountains in New York. Fresh mint grew 2 feet high all around the backyard hose. At first, I thought it was a weed, but every time I brushed against the leaves, their fragrance captivated me.
I recall bringing some to my mother who crushed the leaves in her hand and added them to the lemonade she was making. I also realized this was the stuff that flavored my gum.
I didn't give mint much thought until I went to culinary school years later. There I learned mint is related to catnip and basil. Classic mint sauce and much of English cooking depend upon mint as a primary ingredient.
Throughout history, mint has been recognized as having medicinal qualities. Used as a digestif, mint helps settle an upset stomach.
The main types are spearmint and peppermint, although some other varieties are available, including chocolate mint, ginger mint, pineapple mint and orange mint. The more time I spend in ethnic restaurants, the more I appreciate this fresh and appealing herb.
Mint is cherished by many cultures throughout the Mediterranean, where it is considered a symbol of hospitality and warmth. On a recent trip to Greece, I learned that mint is widely used in stuffed grape leaves for which it is combined with rice and other grains as well as raisins and certain legumes like lentils.
Middle Eastern cuisine relies heavily on mint. Without it there would be no tabbouleh.
Persian food offers us flavorful salads, dips and beverages that could not be made without fresh mint.
In Vietnamese food, mint takes a starring roll in many dishes, including the traditional noodle soup, pho. It is tossed into steaming broth at the last minute, allowing the heat of the soup to release the delicate perfume from the leaves. It is also rolled into rice paper with noodles for the classic summer roll.
Even my favorite Girl Scout Cookies, Thin Mints, rely on this herb for flavor.
Mint is easy to grow and can be found at many garden shops in several varieties. All it needs is lots of water (a small problem during our season of drought) and sunlight. It will rapidly take over your garden so be ready to use it. Here are a few of my favorite warm weather recipes. You can freeze washed mint leaves whole. Then just chop them right from the freezer.
Summer Salad With Mint, Watermelon and Feta
Chef Steve's tip: This salad makes a great appetizer served in a chilled parfait or champagne glass. You can also serve it over mixed greens or spinach leaves.
2 cups chopped watermelon, seeded
2 tablespoons chopped fresh mint
½ cup crumbled feta cheese
1 tablespoon extra-virgin olive oil
• Juice of 1 lemon
Combine all ingredients. Makes 4 servings.
Per serving: 105 calories, 65 percent calories from fat, 8 grams total fat, 3 grams saturated fat, 17 milligrams cholesterol, 7 grams carbohydrates, .38 gram total fiber, 6 grams total sugars, 7 grams net carbs, 3 grams protein, 210 milligrams sodium.
Thai-Style Cucumber Mint Salad
Chef Steve's tip: I like to use the long English cucumbers or small Kirby pickling cucumbers for this. Chili paste can be found in Asian markets, but if you don't like spicy, leave it out.
1 large English cucumber or 4 to 5 Kirby cucumbers, skin on and thinly sliced
½ medium red onion, thinly sliced
½ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped cilantro
1 tablespoon peanut oil
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon Thai red chili paste
¼ cup chopped peanuts
Combine all ingredients in a mixing bowl and toss well. Allow to marinate 10 minutes before serving. Makes 4 servings.
Per serving: 118 calories, 63 percent calories from fat, 8 grams total fat, 1 gram saturated fat, no cholesterol, 9 grams carbohydrates, 2 grams total fiber, 6 grams total sugars, 7 grams net carbs, 3 grams protein, 358 milligrams sodium.
Steve Petusevsky is a free-lance writer living in Coral Springs, Fla. If you have questions for him, write Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL. 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@
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