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In Season: Mint

Everyday Food, May 2007

Think green! Freshen up the months menus with our 10-minute-prep recipes. Cast this aromatic herb in a supporting role, or let it be the star.

A Brisk Brunch
Invigorate savory or sweet recipes with sprigs of mint (peppermint and spearmint are the most common varieties). Mint gets its telltale enticing aroma from menthol, an oil in its leaves. (Rub one and take in the scent!) Fresh mint is available year-round but is most abundant in these warm months.

Market to Table
At the store, seek out mint that is bright green and not wilted. Once home, place mint, stems down, in a glass of water; cover leaves loosely with a plastic bag, and refrigerate. It will keep a week or more, changing the water every two days.

Eggplant and Mint Bruschetta
Strawberries with Mint Whipped Cream