Mint - Certified Organic

A bunch of fresh mint. Cooling, bright and so useful once the weather starts to warm up.

Mint grows like a weed in Northern Rivers gardens for a reason. It loves our warm, humid weather as much as we love it in a cold drink.

I put it in just about everything in spring, from salads to a jug of water on the table.

In the kitchen

• Torn through a salad with peas, feta and lemon
• Chopped into tabouli with parsley
• Steeped in hot water for a fresh mint tea
• Muddled into iced water with cucumber and lime

How to prepare

Pick the leaves from the stems and add them at the last minute, as mint darkens quickly once cut.

Spring recipe: Pea, mint and feta smash

Blanch a cup of peas, then roughly smash with a big handful of mint, crumbled feta, lemon zest and olive oil. Spread thickly onto toast, or serve as a side for lamb.

How to store

Stand it in a glass with a little water, cover loosely with a bag and keep it in the fridge. It will last up to a week.

Sold by the bunch.