Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Mint is a herb that is common in most gardens. Once it becomes established – usually in some damp shaded corner – it will provide a constant supply of one of summer’s most refreshing herbs. There are different kinds of mint but your garden is most likely to boast a clump of the common garden or spearmint.
Gather up a bunch when you next need mint sauce for roast lamb and remember that if you pound the mint leaves you get a much better flavour. Take a good handful of mint and strip the leaves from the stems. Chop them up or pass them through a ‘parsmint’ and place in a mortar. Sprinkle with a tablespoon of castor sugar and using the pestle pound the leaves until well crushed and mushy. You can do this in a mixing basin with the end of a plain wooden rolling pin. Let the mixture stand and the sugar will draw the juices and flavouring oil from the mint. Give it a final mix and stir in wine vinegar to taste.