All in Good Time:
Seasonal Cooking with Mint & Basil

If you learn to use only two fresh herbs in your menus this summer, may they be mint and basil. (Though I must say I’m pretty fond of my new bronze fennel plant and I love the sudden scent of cilantro so much that I often disturb it on purpose in the garden…). I don’t think any two herbs have enjoyed more widespread use than the warm and spicy basil and the sweetly-scented mint.

Native to India and used in the Mediterranean for thousands of years, basil was introduced to Europe in the 16^th century and to this day still has a strong association with Italian cooking. There are more than 40 varieties of basil—anise, cinnamon, opal and spice are just a few. Basil is a summer annual herb—it needs full sun and warm soil to thrive. Keep its flower spikes pinched back to produce more leaves and extend the life of the plant. But don’t toss those basil flowers away—use them in any recipe where you would use fresh snipped leaves. They’re delightful in a green salad or any tomato dish. When using leaves, discard the stem of the plant, then tear or cut the leaves as desired. Note that basil will darken if it is bruised, and also when it is added to anything hot.

Mint originated in Greece and was carried to the Middle East and Europe, having a wide variety of culinary affinities—mint with lamb, with lemon, and with chocolate are all classic combinations, and only hint at the range of this hardy herb.

Mint is a drought-tolerant perennial. It can be very invasive, so I always recommend that mint be contained in a pot. Remove the stems before using chopped or whole leaves. To use mint blossoms, rinse the flower heads to remove hitchhiking critters and shake or pat dry. The flowers make great garnishes for desserts, beverages and salads.

Try this simple pesto: Process 1 cup of basil leaves, or a combination of basil, mint or coriander, in a food processor with 3 tablespoons of both pine nuts and grated parmesan cheese, and a crushed clove of garlic. Add enough olive oil for form a smooth paste.

Beet and Mint Salad 

6 beets, peeled
1/4 cup balsamic vinegar
cracked black popper
2 tbsp. whole-grain mustard
1 cup shredded fresh mint
5 oz. salad greens
6 oz. oil-marinated Feta cheese, crumbled
1 tbsp. olive oil

Place the beets in a saucepan of boiling water and cook for 25-35 minutes or until soft. Drain and cut the beets into wedges. Toss with balsamic vinegar, pepper and mustard and set aside to cool.

Toss the mint, salad greens, feta and olive oil in a bowl. Place on serving plates and top with the beets.

Tomato, Basil and Ricotta Tart

4 tomatoes, halved
2 tbsp. olive oil
cracked black pepper, to taste
1 sheet ready-prepared puff pastry
6 oz fresh ricotta cheese
3/4 cup grated Parmesan cheese
2 eggs
3/4 cup shredded fresh basil

Preheat the oven to 350 degrees F.

Place the tomatoes on a baking tray and sprinkle with olive oil and pepper. Bake for 50 minutes or until soft and slightly dried.

Roll out the puff pastry on a lightly-floured surface until 1/8 inch thick. Cut the pastry into an 8x12 rectangle and place on a baking tray lined with parchment paper.

Place the ricotta in a fine sieve and press to remove any excess liquid. Place the ricotta, Parmesan, and eggs in a food processor and process until smooth, then stir in the basil. Spread the cheese filling over the pastry base, leaving a 3/4 inch border, and then press the tomatoes into the cheese filling.

Bake for 30 minutes or until the filling is set and the pastry is golden. Serve warm, in slices.

Whipped Minted Yogurt

Try this with fresh fruit for breakfast or dessert—so simple, and so elegant. And did I mention stunningly tasty too?

1/4 cup sugar
1/2 cup shredded fresh mint leaves
1/2 cup water
1 cup yogurt, well chilled
1 cup cream, well chilled

Place the sugar, mint and water in a saucepan over low heat and stir until the sugar has dissolved. Simmer for 4 minutes, then stand for 5 minutes. Strain and cool.

Place the yogurt, cream and mint syrup in the bowl of an electric mixer and beat until light and creamy. Garnish with extra mint leaves.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome via email.

Copyright: Copyright on articles, recipes and images are jointly held by the Moscow Food Co-op and the respective contributors, except were otherwise noted.

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