When life gives you mint, dry it. And store it. Because you can use dried mint in so many ways in the kitchen and stocking up on it to last through a long time is always a good idea. Dried mint is one of my most important pantry staples and I often use it in Azerbaijani and Turkish dishes.
The crisp, fragrant leaves can be sprinkled on soups and salads, mixed with meat to make meatballs, added to dolma fillings, or tossed into a teapot with other herbs or black tea leaves for a fragrant hot drink. Besides having an uplifting scent and refreshing flavor, dried mint also boasts a wealth of medicinal benefits. All the right things to have it on hand.
Lately, life has been giving me a lot of mint. About a week ago, I received a few bunches as a gift from Melissa’s Produce at a book luncheon. Then, a few days later, a friend of mine stopped by with a surprise bag filled with fresh and oh-so-aromatic peppermint she picked from her front yard. Also, just about the same time, my small but fast-burgeoning mint garden gave me a sizable crop that I had to appreciate.
