Tricks and Treats: Mint Yourself

Mint or Mentha

I'm back with more Tricks and Treats! This time we'll talk about flavorful mint! The mint family is plentiful, frequently consisting of aromatic plants and culinary herbs. We have some of them in our container garden, such as basil, mint, rosemary and oregano.Today I'll address just the mint or mentha genus.

Tricks

Mint are mostly short-lived perennials that spread by underground stems. If you are looking for a particular species, start with small plants because with so many available varieties you might end up with the wrong one. Also sometimes seeds are slow, although this was not our case. Ours sprouted in a couple of days and grew savagely.

Mint is fairly easy to grow, it is said you can "plant and step back". It's best not to mix mint in a container with other plants as the roots tend to take over and can crowd neighbor plants. Actually our mint grew so much that it strangled itself. If this is your case, just prune back heavily and it will sprout again.

Treats

We tend to think of mint in terms of beverages but it actually has many culinary uses. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Numerous ethnic dishes are seasoned with mints of different kinds.

Besides its flavor, mint is highly regarded for its smell. Position your mint container where you can brush against it as you walk by or near your favorite seating spot and brush against your face after a busy day to calm your nerves. Mint is employed for medicinal use. Rub on itchy skin or on you gums to alleviate toothache. Mint also aids digestion; traditional after-dinner mints grows from this! Peppermint is a good antispasmodic, so you can use it on tea for menstrual cramps, diarrhea and tummy-ache.

Mint is almost instantly related to mojito! But to give it nice twist I want to share an original recipe: Raspberry Mojito. Super easy to do and delicious.

Raspberry Mojito
Ingredients:

• Raspberry Rum
• Club Soda
• Sugar
• Water
• Raspberries
• Mint!

Preparation:
Add water to sugar little by little until you create a syrup. Mix Raspberry Rum, Club Soda and sugar syrup in equal quantities. Gently mash mint leaves with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Add some raspberries to the mix and leave the others to use as garnish along with some mint leaves. Cheers!

Tricks and Treats: Basil - Yucky, Yummy Edition

Hi again, good to have you back! Today we have another edition of Tricks and Treats© for basil: Yucky, Yummy Edition! Specifically, we’ll talk about basil common diseases and some ideas on how to use basil. 

Tricks for the Yucky!

Always starting at the root… root rot is fairly common with basil. As the fungi needs moist cool soil to grow in, root rot might present by over-watering the plant. As a first sign, be alert for lower foliage that turns yellow or drops off the plant. The roots of the plant will appear brown and mushy, unlike healthy roots that appear firm and tan in color. To get rid of it, change the soil of the plant and decontaminate the container with a mix of 9 parts water, 1 part bleach.

Basil can suffer from several foliar diseases that can ruin the crop and reduce yield.

Gray Mold on our culantro leaves

A common disease of basil is gray mold; it looks exactly as it sounds. It can also cause infections post-harvest and is capable of killing the entire plant. Black spots can also be seen on basil foliage. Both can be controlled by spraying the leaves with a mix of half a gallon of water and one teaspoon of baking soda (not powder!).

Treats are the Yummy!

Basil Vinegar

Take all your excess basil snippings (which you’ll have lots when the plant starts flowering), stuff them loosely into a glass jar with a fitting lid, and pour enough vinegar to cover all foliage. Red wine vinegar is a great complement for basil. Wait about a week, during which time the vinegar will extract the flavor, aroma and color from the basil. Strain off, discard the snippings and voilà you have made basil vinegar!

When using basil vinegar for cooking, use your imagination. It sure can make a delicious salad dressing but you could also add it to pot roasts, stews, sauces or even over steamed vegetables. If you enjoy basil fragrance so much, another delightful use for basil vinegar is in the bath. Oh yes, soak yourself in aromatic hot water heaven. Add about a cup of basil vinegar to the bathwater, slip in and enjoy. Basil stimulates blood circulation so it is both invigorating and relaxing. Don’t be afraid to sink in and start making bubbles, basil vinegar can also be used as hair rinse. The vinegary smell dissipates quickly and you’re left a gentle herbal fragrance on your hair.

Pesto

Nope. The Pesto Night Story is not today. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta.

Ingredients:

• 4 cups basil leaves
• 1/2 cup grated fresh Parmesan cheese
• 2 tablespoons coarse-chopped pine nuts
• 2 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Preparation:

In a food processor or strong blender, with the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced. Refrigerate leftovers and use within 1 week. 

Have you bought your basil seeds? What are you waiting for!

Tricks and Treats: Basil Edition

Greetings fellow blogger-enthusiasts, this is my first time with you! As the official photographer, my contribution to this blog will naturally be photos but once in a while I might have a thing or two to say. Today, since Joel started talking about basil, we are going to cover the Tricks and Treats© for basil.

Tricks!

Let’s start with the root. Basil has a very vigorous root system so it needs lots of food (rich soil), lots of water and lots of space for its roots. Fertilize basil cautiously as it can decrease the aroma. Later on we will explain fertilizers in detail but for now be content with knowing that you can use a balanced fertilizer or one high on Nitrogen which will encourage foliage growth.

To encourage a bushy, healthy plant and to maximize production, don't be afraid to prune basil. Yes Joel, pruning! This is a sensitive topic and will be covered in our Pesto Night story (coming soon, promise). Basil will usually have to be pruned every 2 to 3 weeks. Once the plant is allowed to flower, it may produce seed pods containing small black seeds, which can be saved. Once you have the desired seeds, pinch off the flower buds as soon as they begin to emerge. Cut them at the point where just four leaves are left if what you want is maximum leave production.

Treats!

Ok, now let’s use it! Basil can be dried, frozen or used fresh. Dry basil in small bunches by hanging them upside down in a dark, dry, warm, well ventilated room or on screens placed outside in the shade. Another method of drying is on a low setting in the microwave. Prepare the basil by sandwiching it between two paper towels. It could take up to 3 minutes to dry basil in the microwave. Stop periodically throughout the drying process to turn the basil to help promote quicker drying and to avoid burning. You can also preserve basil by freezing it in ice cubes (nearest to fresh taste when added to cooked foods), putting fresh leaves in vinegar or oil (most useful in salad dressing), and to make pesto.

Frozen and dried leaves are worth the effort but the best flavor is found in fresh leaves. The leaves can be used cooked or raw. In general, if cooked, it is added at the last moment, as cooking can quickly destroy the flavor. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish. The flowers are also edible!

Tune in tomorrow for more Tricks and Treats©.