Indoor Care Instructions
Sun- Indirect morning sun. Do not forget to turn your Mint herb from time to time.
Soil- Plant your Mint herb in rich soil
Water- Make sure you keep your Mint herb moist all the time.
Outdoor Care Instructions
Sun- Partial shade to indirect sun
Soil- Plant your Mint herbs about 2 feet apart from each other and about five inches into rich, moist soil.
Water- Water your Mint herb often, making sure soil is always moist.
More Info
-Mint is a fast growing and wide spreading herb
-Pinch off flower buds to extend the harvesting
-Harvest your Mint herb at anytime by pinching off stems.
-Keep an eye out for spider mites, snails and slugs to make sure they do not get to your Mint herb before you do.
Featured Recipe
Mint and Chip Ice Cream
Directions
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1 cup whole milk
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2 cups heavy cream
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1 large or two small bunches fresh mint leaves
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6 egg yolks
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1/2 cup sugar
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1/2 teaspoon kosher salt, or to taste
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4 ounces dark chocolate
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2 teaspoons neutral-flavored oil, such as vegetable or canola
Directions
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In a heavy-bottomed saucepan, bring cream and milk to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.
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In another heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Quickly strain dairy into pot with egg yolks, pressing on the mint with the back of a spoon to extract as much mint flavor as possible. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Add salt to taste.
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Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 4 hours for ice bath, up to overnight for refrigerator.
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Churn ice cream according to manufacturer's instructions. While ice cream churns, melt chocolate in a microwave or double boiler and stir to combine with oil. During final minutes of churning, slowly drizzle chocolate into ice cream to form thin, lacy lines, pausing to break up larger chocolate chunks with a spoon, if needed. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.