I’ll borrow this heading for a lovely cuppa I enjoyed last evening: despite my bumbling and splotchy skill as a gardener, our potted mint plants are doing beautifully. Last night I had my first steeping from the applemint plant. Ten fresh leaves, crushed, a good eight minutes in the cup. The mint was gentle, not sharp. Don’t know that I was specifically getting apple, but there was some soft fruitiness in the background. Quite pleasant.
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Ooh, that sounds lovely. I had some tea a few nights ago that was just black bagged tea with fresh mint, and the mint made it taste wonderful. What exactly is applemint, though?
I’ve not heard of applemint.. does it smell of fruit? Fresh mint is always great!
My mints are all up & thriving, along with some cilantro that self-seeded. I’m thinking I need to make a vietnamese salad for lunch tomorrow.
Yum.. Fresh garden salsa w/home grown cilantro.. Where is summer ?
K S sent a sample of homegrown chocolate mint (which really had some cocoa taste going in the background) last summer. That prompted a visit to local nursery to discover how many mint varieties there are. We tried three: applemint, orange mint, and chocolate mint. Tried a steep of the orange last night, and it was more true to its name. We also saw a pineapple mint.
I have a few mints here, & although I’m not always a big fan of mint in my tea, I do enjoy them in my salad, & nothing says ‘refreshing’ more than a few sprigs of mint in a glass of cold water!
I would’ve never thought of mint in a salad, but we’ll give it a try—maybe with a little spinach and strawberry vinaigrette…?
I usually feature it in a vietnamese style salad, with shredded asian cabbage, grated carrot, thinly sliced radishes, cilantro, green onions, & a dressing of fish sauce )or soy sauce, rice vinegar, lime juice, ginger, garlic, rice vinegar, a little maple, & toasted sesame oil. I think that’s everything! Toasted cashews make a nice addition to the salad. Traditionally it has chicken on it, but you can put anything on it. Goi Ga is the actual salad’s name. I had it at Mai Lee restaurant here in st. louis once, then found a recipe & have been eating it ever since. Although I haven’t had it for awhile.
And here’s a recipe!
http://www.girlcooksworld.com/2012/07/goi-ga-vietnamese-spicy-chicken-and-cabbage-salad.html
I’ve never tried this recipe, but it looks about right.
Also, I don’t really care much for chicken. When I was a vegan I ate this with smoked tofu, or crispy fried tofu triangles, or tempe, or extra nuts. Otherwise, you can put any form of protein on it.
Thanks! Sounds like a “make it once and eat it all week at work” recipe. I’ve been needing to get a small bottle of fish sauce—it keeps cropping up in things I want to try.
I adore fish sauce, LOL. I recommend red boat brand, but if you can’t get red boat, Thai kitchen is pretty good too.
Regarding the salad, I’ve been known to make a very big pile of it, along with a large batch of the dressing in a jar, & just grab a handful for lunch (and maybe again for dinner), using different toppings as fits my mood. I pretty much lived off that salad during the last 3 months of my son Leif’s pregnancy (and he still weighed over 10#).
Ooh, that sounds lovely. I had some tea a few nights ago that was just black bagged tea with fresh mint, and the mint made it taste wonderful. What exactly is applemint, though?
I’ve not heard of applemint.. does it smell of fruit? Fresh mint is always great!
My mints are all up & thriving, along with some cilantro that self-seeded. I’m thinking I need to make a vietnamese salad for lunch tomorrow.
Yum.. Fresh garden salsa w/home grown cilantro.. Where is summer ?
K S sent a sample of homegrown chocolate mint (which really had some cocoa taste going in the background) last summer. That prompted a visit to local nursery to discover how many mint varieties there are. We tried three: applemint, orange mint, and chocolate mint. Tried a steep of the orange last night, and it was more true to its name. We also saw a pineapple mint.
I have a few mints here, & although I’m not always a big fan of mint in my tea, I do enjoy them in my salad, & nothing says ‘refreshing’ more than a few sprigs of mint in a glass of cold water!
I would’ve never thought of mint in a salad, but we’ll give it a try—maybe with a little spinach and strawberry vinaigrette…?
I usually feature it in a vietnamese style salad, with shredded asian cabbage, grated carrot, thinly sliced radishes, cilantro, green onions, & a dressing of fish sauce )or soy sauce, rice vinegar, lime juice, ginger, garlic, rice vinegar, a little maple, & toasted sesame oil. I think that’s everything! Toasted cashews make a nice addition to the salad. Traditionally it has chicken on it, but you can put anything on it. Goi Ga is the actual salad’s name. I had it at Mai Lee restaurant here in st. louis once, then found a recipe & have been eating it ever since. Although I haven’t had it for awhile.
And here’s a recipe!
http://www.girlcooksworld.com/2012/07/goi-ga-vietnamese-spicy-chicken-and-cabbage-salad.html
I’ve never tried this recipe, but it looks about right.
Also, I don’t really care much for chicken. When I was a vegan I ate this with smoked tofu, or crispy fried tofu triangles, or tempe, or extra nuts. Otherwise, you can put any form of protein on it.
Thanks! Sounds like a “make it once and eat it all week at work” recipe. I’ve been needing to get a small bottle of fish sauce—it keeps cropping up in things I want to try.
I adore fish sauce, LOL. I recommend red boat brand, but if you can’t get red boat, Thai kitchen is pretty good too.
Regarding the salad, I’ve been known to make a very big pile of it, along with a large batch of the dressing in a jar, & just grab a handful for lunch (and maybe again for dinner), using different toppings as fits my mood. I pretty much lived off that salad during the last 3 months of my son Leif’s pregnancy (and he still weighed over 10#).