uhmmm Ive made mine into tea and theirs a really good lamb chops thats good with mint if you want the Recipie i can try to get it for you. Im sure theirs lots of things u can use for ure mint, just cant think of any right now. If i think of something i will let you kno.

Your plants are straggly because they haven't been harvested enough - possibly because they aren't getting enough sunlight. Mints need a large pot, and they need to be divided and repotted fairly frequently, or they choke themselves to death. They also need to be kept fairly moist.

There are many, many ways to use your mints. Here are just a few:

Frosted Mint Leaves
1 egg white, lightly beaten
castor sugar
mint leaves

Lightly brush each mint leaf with the egg white, roll lightly in the castor sugar and place the leave onto a cake rack. Leave for about an hour while the egg white dries with its crust of sugar. Use to decorate cakes, pavlova etc or as an after-dinner treat.

Meatballs with Mint
600g minced lamb
salt and pepper
1 tablespoon oil
60g finely chopped onion
3 tablespoons chopped parsley
3 tablespoons chopped mint

Put the meat into a bowl and season with salt and pepper. Heat the oil in a saucepan and saute the onion until lightly coloured. Stir the onion into the meat. Add the herbs and mix well. Form into small balls, place on a greased baking tray and bake for 25 minutes at 180C, turning once or twice. Or the meatballs may be cooked in a frypan. Serve with Yoghurt and Mint Sauce.

Yoghurt and Mint Sauce
300ml plain yoghurt
1 cucumber, peeled and coarsely grated
1-2 cloves garlic, crushed
salt and pepper
24 mint leaves

Beat the yoghurt until smooth. Squeeze excess moisture from the cucumber between the hands. Puree the yoghurt, cucumber and garlic together in a blender with the salt, pepper and mint. Refrigerate. Quantities may be halved if desired. Serve with hot or cold roast lamb, grilled chops, over hot boiled new potatoes.

Mint Chutney
1 cup lightly packed mint leaves,
1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts)
3 tablespoons parsley
1 tablespoon lemon juice
1 clove garlic
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne

Put all ingredients through a food blender until smooth. Use to accompany meat dishes, or as a marinade.

Mint Cookies
1 cup butter
1/2 cup sugar
1 tablespoon ground dried mint leaves
2 cups flour
1/2 teaspoon salt

Cream butter and sugar. Add mint, flour and salt. Mix thoroughly. Chill dough. Form small balls and roll in sugar. Press with thumb in the centre. Bake at 180C for 12-15 minutes.

Mint Cordial
1 large bunch mint
juice of 2 lemons
500g sugar
600ml water
juice of 1 orange
1 cup pineapple juice

Pick off mint leaves, crush thoroughly, add lemon juice and stand aside for one hour. Boil the water and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juices and serve ice cold with a sprig of fresh mint in each glass.

Mint Jelly (2)
2kg tart apples
3 cups strong mint water
2 cups white vinegar
sugar

To make mint water, steep 500g mint in 3 cups water overnight. Next day, chop apples and place in a pan, barely cover with water. Cover and simmer about 1 hour until apples are soft. Strain. Combine apple juice, mint water, and vinegar and strain again. Measure and place in a pan, adding cup for cup of sugar. Stir until the sugar dissolves. Bring to boiling and cook rapidly until the jelly will set. Bottle and seal. Serve with meat, especially lamb, or on toast, in sandwiches etc

Mint Sauce
2 tablespoons chopped fresh mint
1 tablespoon sugar
1 tablespoon boiling water
1/2 cup vinegar

Wash and dry the mint, remove stalks, chop finely and add sugar. Pour in the boiling water. Add vinegar and stir well. Serve with roast lamb. [Note: if you combine the leaves and sugar first, it will make the leaves easier to chop, so they don't cling to the cutters or knife

Tabouleh
3/4 cup bulghur (cracked wheat), medium or fine
3/4 cup water
2 large bunches parsley
large bunch mint
4 green onions
juice of 2 lemons
1 1/2 teaspoons salt
1/4 cup olive oil
2 large, ripe tomatoes

Place cracked wheat and water in a large bowl and set aside to soak for one hour. Stem off the parsley, mint and onions, wash thoroughly and chop very fine. Squeeze cracked wheat between the hands to remove excess water. Return to the bowl and add the greens. Add lemon juice, salt and olive oil, adjusting the amounts to your liking. Dice one tomato and add it to the salad. Slice the second tomato to use in decorating the dish. Serve on a bed of lettuce.

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Cook small trout in a little water on a bed of mint for 5 minutes, and serve cold.

Chocolate Mint can be chopped and sprinkled over ice cream, added to milk shakes, chocolate biscuits, cakes and desserts.

Ginger Mint goes well with pork dishes and is used in Asian cookery as well. Try a little in a fruit salad.

Menthol Mint has a strong taste and smell, more suited to making cough lozenges, or placed under your pillow when you have a stuffy cold. It is excellent in cases of shock - simply get the sufferer to inhale the aroma of the crushed leaves.

Peppermint can be used to make a herbal tea, excellent for the digestion. It is good used to make confectionery, and refreshing in summer drinks. Add Peppermint leaves to fruit juices and fruit salads, sprinkled onto pea soup, carrots and zucchini. Add a leaf to a cup of hot chocolate. Coat leaves in melted chocolate for an after-dinner treat or to decorate cakes etc.

Brush mint leaves with melted chocolate and when set, use as an after-dinner treat, or to decorate cakes, desserts etc.

Common or Garden Mint (spearmint) is the preferred variety for using in Mint Sauces.

Eau de Cologne mint is good in summer drinks, and with beans, carrots and peas. but is mainly used in potpourri or in refreshing baths.

For a delicious summer cooler, combine watermelon balls with chopped fresh mint. Refrigerate for at least 2 hours, stirring occasionally, before serving.

Add finely chopped leaves of Pennyroyal sparingly to soups and stuffings, but avoid when pregnant.

Vietnamese Mint is not a true mint and has a hot, spicy, peppery flavour. Add sparingly to chicken recipes, shred it and add to salads or use as a garnish.

Mint flowers taste like their leaves, but have a milder flavour. Use in custards, desserts and with vegetables.

Toss whole mint leaves in cooked rice before serving.

Chop spearmint, mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill.

Add mint to the liquid poaching pears or other fruits.

Add a little Parmesan cheese and chopped mint to fried zucchini.

Mint goes well with: Meat, fish, vegetables, salads, fruit salads, stewed pears/apples. Use in lamb dishes, jellies, with cold cuts, cheese, peas, Middle Eastern dishes.

Daisy': Thank you for all the mint recipes. I love Mint. My favorite is Scotch Mint, but I have lots of Peppermint too.

MOJITOS!!!!
Take Mint Leaves Lime Juice and Sugar and masserate(sp?)
add Limon Rum and Club Soda strain into glasses filled with ice garnish with Mint and Lime wedge.
Enjoy!!!

Any recipes for lime mint tea or other recipes? I am planning on planting a pot to give to my daughters preschool teacher as an end of year gift and would like to add some recipes too. I was going to buy regular mint at the nursery, but they were sold out, so I thought the lime mint smelled good, but now am not sure what to do with it. Thanks.