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Mint might be misunderstood. On one hand, it is an invasive weed that stubbornly grows in the yards of even the most black-thumbed gardeners and threatens to take over the herb gardens of the green thumbed. On the other hand, it’s a potent and diverse herb that brings refreshing flavor to everything from tea to salads. Much more than an electric green jelly to accompany leg of lamb, mint has many delicious culinary uses such that even the black thumbed gardener might find inspiration from this abundant herb.
A quick look at the gum rack of a convenience store is indication enough of the many varieties of mint to be found. When buying “mint” at the store or eating a dish with “mint” one is most often getting the species of mentha known as spearmint. Peppermint, often used for mouthwash and breath mints, is a hybrid of spearmint and watermint with a much stronger flavor. Peppermint can also be used in cooking but use sparingly. Apple mint and Chocolate mint have subtle flavors that reflect their names and thus work best in desserts or as garnish.
For a mint novice, perhaps the simplest way to introduce this herb to your diet is with a beverage. Mint is known for its stomach soothing properties which explains why some form of peppermint tea makes its way on to the dessert menus of most restaurants for a calming tonic at the end of heavy meal. Mint from the yard can be used to make tea at home. Give a Moroccan twist to tea bags by adding fresh mint leaves green tea and icing it down for a refreshing summer beverage.
For a more adult beverage, the mojito, that trendy rum based drink, gets its distinctive taste from the muddling of sugar, limes, and mint before being topped off with rum and soda water. Try muddling in other mint friendly fruits like strawberries or watermelon for a fruity take on this favorite warm-weather cocktail.
The refreshing zest of mint makes it a natural in summer salads. Grain based side salads like quinoa with arugula and slivered almonds are brought to life both with color and flavor with a chiffonade of mint. Tabbouleh would not be the Middle Eastern staple that is it without generous amounts of chopped mint along with parsley, garlic, and tomato mixed in with bulgar. Watermelon becomes more than a sweet addition to a picnic table by cubing it and tossing it with salty feta and a biting handful of chopped mint for a twist on a traditional fruit salad.
There is a reason mint jelly has long accompanied roasted lamb: mint and meat are a natural combination. Serve barbecued chicken kebabs with minted yogurt sauce for a Mediterranean take on a barbecue classic. Sprinkle salt over thinly sliced cucumber and let sit on paper towels for 15 minutes to draw the moisture out. In a bowl mix the cucumber along with Greek yogurt, chopped mint, and minced garlic, a splash of rice wine vinegar, a bit of sugar, salt and pepper for a creamy accompaniment to any number of grilled meats.
Mint also features into many South East Asian dishes. One of my favorites, rice vermicelli noodles with lettuce and grilled steak, would not be the dish that it is without torn cilantro leaves and a generous handful of mint leaves.
Mint’s distinctive zing makes it an ideal flavoring for many of summer's more refreshing beverages and side dishes and even as a key component to condiments for grilled meat. Regardless of your gardening proficiency, rather than cursing this invasive greenery called mint, use it is an inspiration for your next meal. Then muddle a mojito, kick back, and be proud that one man’s weed is another man’s delicious cocktail.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1071-mint-mojito/
Mint: One Man's Weed Is Another Man's Mojito
Mint might be misunderstood. On one hand, it is an invasive weed that stubbornly grows in the yards of even the most black-thumbed gardeners and threatens to take over the herb gardens of the green thumbed. On the other hand, it’s a potent and diverse herb that brings refreshing flavor to everything from tea to salads. Much more than an electric green jelly to accompany leg of lamb, mint has many delicious culinary uses such that even the black thumbed gardener might find inspiration from this abundant herb.
A quick look at the gum rack of a convenience store is indication enough of the many varieties of mint to be found. When buying “mint” at the store or eating a dish with “mint” one is most often getting the species of mentha known as spearmint. Peppermint, often used for mouthwash and breath mints, is a hybrid of spearmint and watermint with a much stronger flavor. Peppermint can also be used in cooking but use sparingly. Apple mint and Chocolate mint have subtle flavors that reflect their names and thus work best in desserts or as garnish.
For a mint novice, perhaps the simplest way to introduce this herb to your diet is with a beverage. Mint is known for its stomach soothing properties which explains why some form of peppermint tea makes its way on to the dessert menus of most restaurants for a calming tonic at the end of heavy meal. Mint from the yard can be used to make tea at home. Give a Moroccan twist to tea bags by adding fresh mint leaves green tea and icing it down for a refreshing summer beverage.
For a more adult beverage, the mojito, that trendy rum based drink, gets its distinctive taste from the muddling of sugar, limes, and mint before being topped off with rum and soda water. Try muddling in other mint friendly fruits like strawberries or watermelon for a fruity take on this favorite warm-weather cocktail.
The refreshing zest of mint makes it a natural in summer salads. Grain based side salads like quinoa with arugula and slivered almonds are brought to life both with color and flavor with a chiffonade of mint. Tabbouleh would not be the Middle Eastern staple that is it without generous amounts of chopped mint along with parsley, garlic, and tomato mixed in with bulgar. Watermelon becomes more than a sweet addition to a picnic table by cubing it and tossing it with salty feta and a biting handful of chopped mint for a twist on a traditional fruit salad.
There is a reason mint jelly has long accompanied roasted lamb: mint and meat are a natural combination. Serve barbecued chicken kebabs with minted yogurt sauce for a Mediterranean take on a barbecue classic. Sprinkle salt over thinly sliced cucumber and let sit on paper towels for 15 minutes to draw the moisture out. In a bowl mix the cucumber along with Greek yogurt, chopped mint, and minced garlic, a splash of rice wine vinegar, a bit of sugar, salt and pepper for a creamy accompaniment to any number of grilled meats.
Mint also features into many South East Asian dishes. One of my favorites, rice vermicelli noodles with lettuce and grilled steak, would not be the dish that it is without torn cilantro leaves and a generous handful of mint leaves.
Mint’s distinctive zing makes it an ideal flavoring for many of summer's more refreshing beverages and side dishes and even as a key component to condiments for grilled meat. Regardless of your gardening proficiency, rather than cursing this invasive greenery called mint, use it is an inspiration for your next meal. Then muddle a mojito, kick back, and be proud that one man’s weed is another man’s delicious cocktail.
Grilled Beef and Rice Noodle Salad with Mint and Chili Sauce
Made with sugar, rice wine vinegar, fish sauce, garlic chili sauce, cilantro, just leaves, mint leaves torn, romaine lettuce, salt and pepper, flank steak, rice vermicelli noodles
Made with sugar, rice wine vinegar, fish sauce, garlic chili sauce, cilantro, just leaves, mint leaves torn, romaine lettuce, salt and pepper, flank steak, rice vermicelli noodles
Serves/Makes: 4
- 8 ounces rice vermicelli noodles
- 1 1/4 pound flank steak
- salt and pepper
- 1 head romaine lettuce
- 1 bunch mint leaves torn
- 1/2 bunch cilantro, just leaves
- 1/4 cup garlic chili sauce
- 3 tablespoons fish sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 3 tablespoons water
Bring a medium pot of water to a boil. Remove from heat and add rice noodles. Let soak for 8 minutes then drain and rinse under cold water until noodles have cooled.
Meanwhile preheat a grill. Season steak on both sides with salt and pepper. Grill for about 2-3 minutes per side for medium rare. Remove from heat and let rest for 5 minutes.
Cut the head of lettuce crosswise into strips about 1 inch wide. Rinse lettuce along with mint and cilantro and dry in a salad spinner. Mix fish sauce, vinegar, sugar, and water in a small bowl. Slice steak thinly.
To assemble, divide rice noodles among individual serving plates and top with lettuce, mint, and cilantro mixture. Arrange sliced steak over lettuce. Serve with the chili sauce vinaigrette.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1071-mint-mojito/