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Minty Recipes from Meg at Roots Family Farm Shop

We have recently launched a series of ‘Wednesday Workshops’ at Roots, a morning of sharing skills, tips and tricks of growing and preparing herbs, flowers and salads. For each course, we prepare a few recipes for our guests to take home and try. By far the most popular yet has been the selection of ‘Minty recipes’. I think this is because mint, particularly traditional Spearmint, is one of the easiest to grow and most common herbs to pop up, year after year in everyone’s garden like a good, reliable, old friend. Those young mint shoots burst into life in April and if you keep picking, then the plant rewards you with a plentiful supply all summer and well into the autumn until the first frosts.

Minty Apple Mojito

  • A big handful of fresh spearmint leaves
  • 4 tsp caster sugar
  • 2 limes, one juiced, one sliced
  • crushed ice
  • chilled cloudy apple juice (750ml)
  • a splash of white rum

Put the ice, lime, sugar, mint and rum (if using) into a large jug and pour over the apple juice. Stir well, allow to ‘steep’ briefly, then pour into serving glasses of your choice.

Mint Tea

  • At least three large sprigs per cup
  • Water a minute or so off the boil
  • A large dessert spoon of honey and a thick wedge of lemon

Put the honey, mint and lemon wedge into a mug of your choice then pour over the hot water. Allow to steep, enjoying the aromas until cool enough to sip. This is a particularly reviving, warm tonic.

Mint Sauce 

  • 4 tbsp spearmint
  • 1 tsp caster sugar
  • pinch salt
  • juice of half a lemon
  • 1 tbsp white wine vinegar
  • half tsp Dijon mustard
  • 1 tbsp just boiled water

Makes enough for 4-6 people to dress roast spring lamb.

Finely chop the mint, add sugar, salt, lemon, vinegar and mustard. Stir, then add a little just boiled water to loosen the sauce. Serve immediately.

Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104