![]() Some Kentuckians prefer the common spearmint variety, which has a milder taste than the Kentucky Colonel spearmint variety. The mint that should be used for mint juleps is one in the spearmint family, Mentha spicata. There are over 600 varieties of mint, including orange, apple, pineapple, peppermint, and spearmint. However, the drink can be spoiled if the wrong mint is selected. Colonel Nickell quotes noted Bourbon author Gerald Carson, saying: “Of all the compatibles man has discovered in the world of food and drink, none excels the harmony with which mint blends into a silver goblet filled with ice, a dusting of sugar, and several ounces of mellow Bourbon.” In Kentucky culture, the silver julep cup filled with shaved or crushed ice and a good Kentucky Bourbon aged in a charred oak barrel are essential. In the small but informative book published by the University of Kentucky Press The Kentucky Mint Julep, author Colonel Joe Nickell contends that the mint is the ingredient that transformed the drink into an American libation. Clay is credited with introducing Washington to the mint julep using Kentucky Bourbon where his recipe is still served today at the Round Robin Bar in the Willard Hotel. It was the great Kentucky statesman Henry Clay who made the julep Kentucky’s own. In America, it was embraced by Virginia as early as 1803 as a tasty pick-me-up using mint and spirits, such as rum or brandy, to be drunk in the mornings by farmers to provide them the sustenance they needed for a long day in the fields. The sugary drink was also used as a vehicle for medicines. ![]() Many believe the origins of the julep can be traced to the early 1400s and ancient Arabia where rose petals were used instead of mint. The history of how it came to be the official drink of the Derby since 1938 includes some of Kentucky’s most colorful citizens and a recognition that several of the key ingredients - good Bourbon aged in charred oak barrels, shaved or crushed ice made from limestone water, and, of course, the availability of fresh mint served in silver beakers - are purely Kentucky. Garnish platters with the pretty, bright green leaves, or toss them with fresh lime and sugar mixed with rum and carbonated water for a refreshing mojito.The Kentucky mint julep is one of the quintessential symbols of the Kentucky Derby. Toss mint leaves into fresh fruit salad or add it to salad dressings and marinades. Mint and peas are a classic combination, but try mint with zucchini or fresh beans to elevate them to something sublime. Preserve mint in the form of mint jelly for a classic condiment alongside lamb. Mint features prominently in the cuisine of the Middle East in tabouli and other dishes. Freeze mint leaves along with cranberries or raspberries and water in ice cube trays for festive, tasty ice cubes. Steep the leaves in hot water for a few minutes to make a soothing mint tea. Now that you have plenty of mint, what do you use it for? You can dry it for later or use it fresh. If you aren’t using the mint immediately, either place the stems in a glass of water for three to seven days or put them into a plastic bag stored in the refrigerator for up to a week. The leaves can be plucked individually if you just need a few, or the plant can be pruned with shears and then the leaves removed from the stems. There is no trick to picking mint plants. Pick mint in the morning when the essential oils are percolating to get the most intense flavor. To get the most out of the flavor and aroma of mint, harvest at its peak, just before flowering. ![]() Mint contains essential oils that impart its signature aroma. The more you pick, the more the herb will grow, meaning you can pick sprigs throughout the growing season. Not only will harvesting mint leaves frequently keep the herb in check, but it indicates to the plant to produce new aromatic foliage. You can begin picking mint leaves in the spring as soon as the plant has leafed out and continue to harvest as often as possible. As mentioned, the herb is best confined to a container but if yours is not, the best way to tame the beast is by harvesting mint leaves. Of course, the disguise of the well-mannered herb doesn’t last long and soon enough it’s off to conquer the rest of the garden. Mint is a greedy perennial that at first develops into a tidy, bushy green clump. Keep reading to find out how to harvest mint leaves. There’s no trick to harvesting mint leaves, the trick might be having enough uses for mint herbs. Regardless, mint is vigorous and easy to grow, although you might be wondering, “when can I harvest mint?”. Picking mint plants often can keep the plant in check, although a better method is to plant in a container. If you allow it to grow unrestrained, it can and will take over. Mint has a justified reputation as the garden bully.
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