Mint Tea And Mint Jelly

Mint is fragrant and fast-growing herb that compliments almost any fruit, vegetable or meat dish. It’s also a great addition to your homemade ice cream. Mint is easy to grow and is really fun to add to many recipes, whether it be breakfast, dinner or dessert. Don’t forget to add a sprig of mint to your glass of sweet iced tea on a hot summer day.

Mint is easy to grow, however, its roots which are called “runners,” are also incredibly invasive. They grow quickly sprouting new leaves and new plants as they go. Mint will overtake a flower bed or garden in no time if you’re not careful.

To successfully grow mint.
* Choose a location for your mint where the plant(s) will receive morning sun and partial hot afternoon shade.
* Plant in a large patio pot.
* When planting the mint in a flower bed, first dig a hole to hold your large pot. Leave the pot rim above ground level when potted, so the mint’s fast growing root system will be contained. Otherwise the herb will take over your garden and lawn.
* Harvest mint sprigs before the plant flowers.
* To extend the harvesting season, pinch off the flowering buds as they appear.
Hint Mint does best watered regularly and feed mint with a fairly high nitrogen fertilizer as needed.

Mint is a perennial herb that once established will not need to be replanted for many years.
[Thank you Wikipeda]
Mentha aquatica – water mint
* marsh mint
Mentha arvensis – corn mint
* wild mint
* Japanese peppermint
* field mint
* banana mint
Mentha asiatica – Asian mint
Mentha australis – Australian mint
Mentha canadensis – American wild mint
Mentha cervina – Hart’s pennyroyal
Mentha citrata – bergamot mint
* orange mint
Mentha crispata – wrinkled-leaf mint
Mentha dahurica – Dahurian thyme
Mentha diemenica – slender mint
Mentha laxiflora – forest mint
Mentha longifolia (syn. Mentha sylvestris) – horse mint
Mentha piperita – peppermint
Mentha pulegium – pennyroyal
Mentha requienii – Corsican mint
Mentha satureioides – native pennyroyal
Mentha spicata (syn. M. viridis, M. cordifolia) – spearmint
* curly mint (a cultivar of spearmint)
Mentha suaveolens – apple mint
* pineapple mint (a variegated cultivar of apple mint)

Simple mint tea
Bring about 3-4 cups water to a boil.
Pour hot water in your tea cup and allow cup to preheat before filling with your mint tea.
Put about 15 or so fresh harvested mint leafs in your tea pot pour boiling water over mint leafs and allow to steep in your covered tea pot for 5-6 minutes.

* Optional ingredients
Sugar or honey (to taste)
Lemon slice or a few drops of fresh squeezed lemon juice (to taste)

Mint Jelly
Makes about 4 – 1/2 pint jars of jelly

Rinse off (1 2/3 cups) the mint leaves and place them into a large saucepan. Crush with a potato masher or the bottom of a jar.
Add water and bring to a full boil.
Remove from heat cover and let stand for 10 to 15 minutes. Strain and remove mint leafs. Measure out 1 2/3 cups of the mint water.

Place 1 2/3 cups mint water into a saucepan.
Stir in the lemon juice and food coloring.
Mix in the sugar and place the pan over high heat.
Bring to a boil stirring constantly.
Once the mixture is boiling stir in the pectin.
Boil the mixture for a full minute while stirring constantly.
Remove from heat and skim foam off the top.
Transfer the mixture to hot sterile jars and seal.

Process in a boiling water bath for 10 – 15 minutes.
Remove from water bath and allow to cool undisturbed several hours. Check lid seals before storing in your pantry.

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12 responses to “Mint Tea And Mint Jelly

  1. Love this invigorating herb. I just add some into my slime-aide (we squeezed limes for lime aide in our nest and decided the color looked like slime!) and this amazing herb transformed our drink. Happy Nesting!

    Liked by 1 person

  2. Excellent since I love mint in everything. I planted some two years ago but it did not come back the following year, what could I have done wrong? I harvested and dried the leaves as they grew, leaving enough for the plant to keep replenishing itself for the season but it did not appear to survive the winter.

    Liked by 1 person

    • I’m not a mint growing expert, but, my research indicates mint will over winter in zones 10 – 7 with little or no winter protection. Zones 6 – 3 , cut mint to ground level after your first hard frost/freeze. Cover plants with 3 or 4 inches of mulch to keep it’s root zone from freezing solid. Remove mulch come springtime.
      Store potted mint in a cool, not freezing cold shed, garage or basement. Don’t let your pots of mint go bone dry. Dry soil is a sure way to kill your potted mint plant(s).
      Happy holiday season


  3. Mint is one of those herbs that everyone should have around because it’s easy to grow and has a thousand uses. Mint tea is good in the winter, mojitos are damn good in the summer, and there’s so many recipes that call for mint, from mint lamb chops to Caribbean jerk chicken. It’s been quite a while since I had some mint jelly. Thanks for sharing the recipe!

    Liked by 1 person

    • Thanks for taking time to drop by for a visit and for your comment(s)
      I at least most of the time keep a few 1/2 pints of mint jelly and cranberry jelly or jam in my pantry. I think both of these jellies are under rated and under used.
      Happy holiday season


  4. I always grow mint each year, but had no idea they could take over a garden because they are “runners”. Thanks for the info, I have the perfect place for a new “mint garden” next season! I’ll have to make me a batch of mint jelly now. 🙂

    Liked by 1 person

  5. I love mint jelly, but if I’m in a hurry I make a very quick mint sauce which stores for about 10 days in the fridge: I simply add 1 cup of fresh mint leaves (shredded/chopped finely) and then boil 1 cup of water in the kettle. In a bowl I add the mint leaves, 1/3 cup of sugar, 2/3 cup of vinegar and the boiling water. Stir until it starts to thicken/cool and then store in the fridge.

    Liked by 1 person

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