Mint is an easy-to-grow versatile herb that has brought a refreshing taste to a variety of dishes and drinks.
Its vivid colour and fresh crisp taste make for a perfect garnish that enhances the taste and appearance of food and drinks. Here are some creative ways to use mint as garnish for food and drinks.
Mint as a basting brush
Did you know that herbs can be used as a basting brush? When grilling, braai or roasting meat, use a small bunch of mint as a brush. Tie the springs of herbs together as if you are tying a bouquet, dip it into the marinade sauces and brush your meat with some minty marinade.
Mint in salads
Mint’s flavour can enhance the taste of both fruit and vegetable salads. Mint paired with salads that include watermelon, cucumber and feta cheese is an ideal tantalising combination.
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Mint sauces
Prepare a mint-based sauce such as mint pesto or mint chimichurri, which you can use as a garnish to your meat dishes, pasta, vegetables or cheese boards. The crisp taste of mint makes mint-based sauces unique and delicious.
Mint infused sugar
Decant granulated sugar of your choice into a glass jar or bowl. Chop mint leaves and infuse it with the sugar. This can be used to make teas, desserts, baked cakes and cookies.
Flavoured water and drinks
Mint leaves are an easy way to flavour sparkling or still water, iced tea, lemonade cocktails and mocktails. Slightly crush or tear the leaves and drop them into the drink to add a fresh, zesty minty taste to your drinks.
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Blend into smoothies
Mint pairs well with healthy green smoothies. For those who love the zesty fresh taste of mint, adding a few mint leaves to any smoothie gives it a fresh flavour.
There are multiple surprising uses of mint on drinks and herbs. Its versatile and unique taste blends into many dishes and drinks. Its natural ability to complement both sweet and savoury foods makes it a must-have for culinary enthusiasts looking to add a touch of brightness to their creations.
ALSO SEE: 5 Unexpected household uses of mint
Feature image: Pexels
Article originally written and published by Thimna Matika for Garden&Home.
