In July 2012 I wrote about the abundance of
Wild Mint I find near our home in Massachusetts. Last October when we were in Colorado the garden was overflowing with mint which I knew the immenent frosts would kill. Knowing we enjoy local lamb in the winter and mint would be a great accompaniment, I decided to try to freeze (in a controlled fashion) some of this mint. I picked a huge bunch, removed the leaves from the stems, chopped the leaves, placed them in a container and then put the covered container in the freezer. Actually, I froze several batches.
This mint has been delicious on lamb (gremolata recipe follows) and also in
Fresh Green Pea Soup. I'm really suprised how much I used this winter, and I haven't even tried this frozen mint in Wild Mint recipes.
GREMOLATA
Combine:
2 cloves garlic, finely minced
Zest from 1 lemon
2 T frozen chopped mint (or fresh mint in season!)
2 t olive oil (1 t if using fresh mint)
This is an excellent garnish for lamb.
Reviewed 6/20/2017
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