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Comment by Pat Merewether Z5 MI on May 5, 2009 at 9:21pm
I eradicated a section of orange mint last fall - but still have a lot of it in other places. I love it when the dogs run through is and come in smelling all minty fresh.
Comment by Elizabeth Scott Glenn on May 5, 2009 at 8:57pm
I meant it goes well with sweet basil and not "seet" basil! ;-)
Comment by Elizabeth Scott Glenn on May 5, 2009 at 8:56pm
I love orange mint for cooking. It is great dried and sprinkled liberally on chicken, fish, pork, and beef. It goes well with garlic and soy sauce marinades and goes well with seet and tuscan blue basils. I use it as a ground cover under the fireplace chimney, but you have to keep it under control as the runners go everywhere. However, despite it's tendency to try to take over the garden the orange mint has become one of favorite herbs.
Comment by Contessa Dorner 7b/SC on May 4, 2009 at 9:24pm
Yes, Pat...if you let mint have it's way, it will take over the place!
Comment by Pat Merewether Z5 MI on May 4, 2009 at 9:14pm
You guys - I'm starving! I used to make lemon layer cake with white icing and garnish it with lemon mint leaves.

Is peppermint a huge bush like plant? A mint sprang up last summer and ended up like a shrub - just smells like mint.
Comment by Barbara zn8 VA on May 4, 2009 at 9:12pm
A comment back to Beverly Miller, Beverly, I live in Va and have had a problem with some herbs that are supposed to be hardy dying over the winter. It may have been desication or the roots getting too cold for me because they were in a large planter. Also some things may not tolerate a specific microclimate. The herbs of mine which died were on the windward side of the house getting blasted with a northwest wind. If wind was the problem, there are some spray on anti-desicants that might help.
Comment by Janice Dugan z5/6 PA on May 4, 2009 at 7:55pm
I agree sound like something I would eat. I had lemon mint, orange mint, chocolate mint, pineapple mint, and just the regular spearment last year. So far the only one coming up is the spearment. I use all of them when making sun tea. I just rinse it off and put it in with the teabags and sit back and watch it brew. Orange mint is good in sugar icing for cutout cookies. I even tried it in the chocolate we dipped the bascotti in last year. Great for dunking in tea. OK now I'm hungry for some cookies and tea.
Comment by Pat Merewether Z5 MI on May 4, 2009 at 5:59pm
Oh Yum! That chocolate pound cake sounds like heaven!
Comment by Lindsay Wegert Zone 7a VA on May 4, 2009 at 5:08pm
Hi Tracey!
Here are some ideas and recipes.

Chocolate Mint Recipes

Add a few chocolate mint leaves to you coffee grounds for a special chocolate peppermint coffee. Add a tablespoon of dried chocolate mint herb to your brownie mix, cake and ice cream recipes.

We use it chopped up with fresh ripe strawberries but it makes a great tea too.

Chocolate mint tastes like a "Thin mint" cookie or a chocolate peppermint patty.

To harvest Mint, trim the branches anywhere and cut off up to third, chop the leaves or use them whole. You can also use the whole leaves crushed to steep into teas. Mints can be dried but are best used fresh.
To use mint in cooking, chop the leaves finely and use it in salad dressings or with lamb. Many middle eastern chopped salads call for mint as well as several Thai recipes. Chocolate mint can be added to coffee, teas, chopped fruit, in custards or in ice cream.
Chocolate Mint Syrup
Chocolate mint denotes both the flavor and the mint variety used in this recipe for homemade chocolate mint syrup. If you don't have access to chocolate mint, you can use regular mint instead.
Try this syrup in milk or to flavor coffee, as a dessert sauce for cake or ice cream, or over fresh fruit.
Prep Time: 5 minutes
Cook Time: 5 minutes
1/2 cup cocoa powder
3/4 cup cold water
3/4 cup sugar
30 chocolate mint leaves, rinsed, patted dry, and torn into pieces (You may substitute plain mint).
In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.
Add the sugar and torn mint leaves and place the saucepan over medium heat.
Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy.

Remove from the heat and allow to cool.
When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!

Chocolate Mint Pound Cake
Fresh chocolate mint makes an unusual addition to this lovely, versatile pound cake. Try the cake for dessert with fresh berries and whipped cream, or dip cubes in chocolate fondue. Snack on a slice with tea, or toast a piece for breakfast and serve with butter and jam.
Makes 1 loaf. Serves 8 to 10.
Tip: If you use a dark loaf pan, remember to lower the oven temperature by 25° to prevent burning.
Prep Time: 20 minutes
Cook Time: 1 hours,
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs
1 6-ounce container plain regular or low-fat yogurt
2 tablespoons milk or soy milk
1 1/2 teaspoons vanilla extract
2 tablespoons finely chopped fresh mint
Preheat oven to 350° F. Grease and lightly flour a 9" x 5" x 3" loaf pan. Line the bottom with parchment paper, if desired.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar on medium speed with a stand mixer or handheld electric mixer. (You can also use a manual rotary mixer.) When the butter mixture is light and fluffy, add the eggs one at a time, beating after each addition.
Add the yogurt, milk and vanilla extract, and beat until smooth. Turn the mixer speed to low, and slowly add the flour. Beat just until smooth. Fold in the mint. The batter will be thick.
Pour the batter into the prepared pan and smooth the top with a spatula if necessary. Place the pan on the center rack of the preheated oven. Bake for 50 minutes to 1 hour, or until the top of the cake is golden brown and a pick inserted in the center comes out clean.
Transfer the cake in its pan to a cooling rack, and allow to cool for 30 minutes. Remove the cake from the pan return the cake to the rack until it has cooled completely.
Cake may be wrapped in foil and stored at room temperature for one week, or in the freezer for two months.
Comment by Pat Merewether Z5 MI on May 4, 2009 at 3:47pm
Beth, I was wondering if you were an artist when I saw your avatar - I am too! Love your work - the colored pencil drawing of the horse is gorgeous! My stuff is on

Well, back to gardening. lol. My tarragon and garlic chives and a bit of oregano came back. I can never get parsley to come back - but my friend does and she doesn't live far from me. She has a brick house that faces south, and I think that gives her a bit more warmth to her herb garden.

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