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It grows wild in the fields here. It is too invasive for an herb bed. It also likes growing in the water and can take over a pond, but I don't consider it a weed. I like the smell that fills the air when I brush up against it. I would plant it if I didn't already have so much growing wild. There's a massive patch growing behind the chicken house in full sun. It does really well there with the chicken manure residue that finds it way through the soil. I have a patch 4 ft wide and 3 ft tall growing out in the field, too.
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This is what I picked today behind the chicken house. I haven't gotten to the stuff growing in the field yet. I am putting it in the freezer for now, so can always add to it later if I need to.
A lot of these leaves are too old. I only use the fresh, juicy, fairly new leaves and buds for consumption. After I pick those off, the older branches will hang under the porch to dry. I will use these dried older leaves for a scented, herbal bath mix, a potpourri mix, or on a scented herb grapevine wreath for outdoors in the fall.
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I set up a spot to work outdoors in the shade with a table so I can stand up straight and save my back. I want to fill a four litre ice cream bucket with leaves for making wine. The hose is on so that everything gets rinsed as its processed and I have a bottle of water for me. Its 34C outside today!
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This is what I managed to salvage from that bunch of mint cut
earlier and a second bunch that size from the field. There's lots more out there but this is all I am collecting today.
Next week, if I have time, I will collect more to make some mint tea. I did make a cup today. Mmmmmmm, delicious and so soothing!
I am also going to make some mint jelly this year. This is my recipe for mint jelly. Its very simple.
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MINT JELLY
1 1/2 c. fresh mint leaves, packed
3 1/4 c. water
Green food coloring
1 box powdered pectin
4 c. sugar
Wash fresh mint leaves carefully and crush in water. Heat to a boil; cover and allow to steep for at least 10-15 mintues. Strain through double cheesecloth; measure 3 cups mint infusion (the boiled mint water). Add a few drops green food coloring to tint. Add pectin; bring to a boil. Add sugar; bring to a hard rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour at once into hot sterilized jars, leaving 1/4 inch head space and seal.
Boil jars for 10 mins in water bath. Makes about six 1/2 pints. I LOVE mint ice cream. This is a picture of the commercial mint choc chip ice cream that I have now but you can make your own.
EASY MINT ICE CREAM
For one pint, wash and dry one cup of leaves -- we prefer peppermint -- and discard stems. Using the back of a wooden spoon, crush leaves together with 1/2 cup sugar until the sugar resembles wet sand. Stir in one cup each of milk and heavy cream until sugar dissolves; refrigerate for 2 hours. Strain the mixture, discard solids, and freeze in an ice-cream maker according to manufacturer's instructions.
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After I have cut back the current growing mint stalks, the mint will continue to grow and put out more new growth for me to harvest again in about a month. This will either be dried for cooking or go into the freezer.
Mint growing under a bee hive is suppose to help keep predator insects away.
Don't consider your wild mint a weed! Harvest and use it all. Its great stuff!
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