I am playing around with the following and have come up with a couple of uses... Can you find any more?
a BIG bunch of Spearmint (or peppermint)...cut the woody stems and throw the rest in a blender with about 2C of water. Blend the dickens out of it. Let it sit for a while and then strain the pulp out. Take the pulp and blend it up again with a bit more water. Let it sit for a while (the flavors release). Strain into the other liquid and make ice cubes. When the cubes are made, save in a ziplock in the freezer. Sometimes I add some mint jelly (left overs for sweetener), some honey or some mint liquer (sp????).
I add a cube to a glass of icewater.
I melt a couple of cubes and add to lemonade (fabulous)
WITH - 2 cubes, soft if I can wait, regular ice, rum, tonic water or Sierra Mist or...
I also do kinda the same thing with Ginger root by simmering it for a long time and then making ice cubes. Makes a great addition to plain water and incredible Gin and Tonics!!!
carol--good idea for the mint
are you only asking about mint?
last year i took rosemary from my herb garden and simmered it for a while and then let it cool--i bottled it and use it for a hair rinse--i like the clean smell and i like how it removes the buildup of shampoo or conditioner--it is refreshing and cool feeling on your scalp--i bet you can do the same with mint
i also made tea from basil i think --same way as the rosemary-simmer and cool
i just started planting day lillies so haven't had blooms yet but look forward to such pretty blooms---
ginger jam sounds good--haven't seen it -will look in our store
by the way-i posted that i read that jelly or jam can be used to sweeten and flavor tea--someone posted back that she remembers during the war and sugar being rationed their mother sweetened their tea with jam--and she didn't like it at all!! here i thought it would be wonderful--sweet and fruity! i still think i will give it a try some time--
are they doing fireworks in keaau tonight?
happy 4th--what little is left of it!
carol i am growing ginger--a kind dave's gardener gave me a plant when i first started my garden and now i have 4 but they have not bloomed---when you said you are going to dig up the ginger you would have to dig up the plant correct? do you know if it takes several years for ginger to bloom or is it because it is mostly in the shade?
It is only one form of ginger that is edible...not the common stuff we grow for foliage and flowers. The edible kind doesn't grow very tall and as small green flowers that come out of the ground. Takes a year to harvest. You probably have the ornamental kind? The ornamental kind is generally an understory plant...but not deep shade...sun part of the day for most of it.
thanks for the info--yes i think mine must be the ornamental type then-
i do have it as an understory plant and only gets filtered light but our summers can be brutal and dry so i think it is happy (i know--i tend to think of my plants as having people feelings) where it is---even if it doesn't flower---and who knows -one year it just might!
i love the thin slices of ginger that come with sushi----are they dyed? some are so peachy colored and then some so pale--
i used my rosemary hair rinse today and was thinking that maybe ginger could be used with the rosemary--rosemary ginger hair rinse--i think of ginger being warm and rosemary being cool so maybe not a good combo
you mentioned ginger for sleep -i bought some aroma therapy essential oils-
let me see-grapefruit/sweet fennel--curb cravings for sweets and stave off hunger (wonder if it makes you hungry for grapefruit : )
lavender/chamomile--soothes and clams for better sleep
vanilla and camomile for feelings of comfort
i remember drinking ginger ale when i felt sick to my stomach as a child
and i have had candied ginger and i bet that would be nice in tea--good idea
The tea is great and if I feel I am getting a cold or the flu, at first signs I drink tons of it and it never materializes. Ginger is also used for seasickness, nausea...balance is the big thing for me since my back surgery.
Will try the Rosemary tomorrow...bet it feels good all over the body!!!
carol-got my candied (they called it crystalized) ginger today along with a peice of fresh-see what you started! and since you started this thread with mint--i also saw mint water--lemon mint and i don't know what other flavors--
so i already have my ice tea which started out with boiling water poured over a candied ginger and honey and green tea--very nice!
Catching up on the old cooking questions here at Dave's...
I like to make mint tea and also ginger tea - great for almost anything that ails you...If your'e still feeling lousy after your trip home from NZ, try ginger tea!
Seems I had some of the same problems...have a ton of photos to work on for an article about the new farmers market at Hilo Coffee Mill and the computer is not letting me do a thing with them...arrrrgggggghhhhh!
This is off topic, but your beautiful daylily caught my attention. Then I noticed two of you are from Hawaii and I was wondering if you could tell me what the trick is to making a delicious potato salad I had in Kona? It was a mix of elbow macaroni and potatoes, it had shredded carrots. It had the most wonderful sweet flavor to it. I just can't figure out what it was. I have tried duplicating it at home and just can't get it right. I was told it was a very common food there, so I thought you might know. Thank you Meredith : )
Meredith...where did you have it? The best mac/potato salad I have ever had was at the Hotel Manono (Monono?) and their secret was a can of tunafish...and I have no idea of the proportions. Maybe Sonia will pipe up...
I can't remember the name of the place but it was a Diner -somewhat close to the beach. I know it was very close to the place we had to get our marriage license... we got married there. : ) All the food in Hawaii was so delicious!