“Sustainable Garden Menu”
To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.
You boys learned to eat mint leaves at your Nani and Papa’s house and then soon discovered that nature had provided you a nice little treat. We have grown it in abundant amounts wherever we have lived and have grown interesting varieties such as chocolate mint and pineapple mint. Here I wanted to end this menu on a slightly fun note with a perennial and hardy herb that can be used to ward off critters as well as flavor your iced tea. This is as sturdy as they come when it comes to edible plants and can be invasive if not kept checked. But I love it so much and keep trying to find ways to use it. Here I simply dipped the leaves and then froze them for a nice after dinner “mint”.
Makes 20-25 Candied Leaves
20-25 Large Mint Leaves
1/2 Cup Chocolate Chips
Wash and dry your mint leaves. Then line a baking sheet with parchment paper. Place the chocolate chips in a glass bowl and microwave 10 seconds at a time until they’ve all melted, stir after every 10 seconds. Dip the mint leaves in the melted chocolate and place them on the parchment paper. Dust them with sanding sugar. Place in the freezer for 15-20 minutes.