Learned to make Mint Tea at Le Cafe Bleu, on The Jemaa el-Fna, in Marrakesh, in the 1960's.

Had not had one for more than a half century, when I chanced across a Moroccan cafe. Ordered myself one, and was ever so disappointed. It was far, far too sweet for my taste, for last thirty years have not taken sugar in my tea, so guess that my taste has changed a lot. (Though I think mint tea bowt any sugar might be too bitter!)

Anyhow, the mint in my garden looks as if it will soon run to seed, so will pick a crop tomorrow, and have an experiment to see if I can get an acceptable flavour. My mint nothing like as strong as the Moroccan.

Can't think of any other use for an excess of mint. Any ideas anybody? I am NOT going to try making my own Mint Balls!

Priscus..I just cut mine off and hang it in the kitchen,when it's dried I chop
it up to put on new potatoes.

I do that with fresh mint (entails dash to garden whilst spuds are boiling), but thanks, probably could also dry some to see me through to next season.

Thought of making up a batch of mint sauce, but I do not eat that much lamb, to make the endeavour worthwhile.

Priscus,I still have some dried and chopped from last year..in fact had some on Jersey Royals today.

Googling, came across this:

Basil Mint Pesto

Ingredients
¼ cup walnut halves
1½ cups basil leaves
1½ cup fresh mint leaves
¼ cup olive oil
¼ cup sunflower seeds
2 cloves garlic
2 teaspoons lemon juice
¼ teaspoon salt
--------------------

Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
Combine the basil, mint and oil in a blender until smooth.
Add the toasted walnuts, sunflower seeds and garlic and blend until pureed.
Add the lemon juice and salt and blend once more.
It’s now ready to be used or stored in the fridge in an air tight container or freeze in an ice cube tray and transfer to a freezer safe container to use later.

Does any of you know where they sell Tea flavoured Mints?

here

Naaaaah., I was thinking more like Taylor's Yorkshire Tea flavoured ones. With milk, no sugar!

I love my teas. Green tea, any tea out there I love.

Erin, if you've ever had 'Taylor's Yorkshire Tea' I'll show my arse at t'top o'Wiggin!

Top brew that tonker

priscus you mentioned your fresh mint going to seed, I have it on good authority that the leaves can be put in the freezer and that goes for the wider variety of herbs to, they then can then be added to cooking as required. saves on waste and you don't have to go without out of season

Tomato Cucumber Salad with Mint.... peas and mint SOUP... you can not put mint in freezer it goes black you can dry it out... when making tea... not too much tea[ tea must be weak] also pick mint only when you need it

Mint Yo Yos

peter,

I use Green China Tea. I think it is less critical wrt strength, as it does not acquire that bitter tannin flavour when brewed. (Way I learned to do so in Le Cafe Bleu, one of those, now-disappeared 1960's 'institutions'!)

Also use two lots of Mint: the'brewed' mint being discarded, and a fresh handful of mint leaves, sans any course stems, added to the glass. (Again, to prevent bitterness.)

you make the tea then add the mint with the stems just wash first.. you drink it with the mint inside and usually in small glasses

My mum used to make it that way.

Found the way I learned to make it in Le Cafe Bleu greatly preferable though. More zing!

not had it but I tried to see if that had free sample of it. wouldn;t let me I am american