by Elizabeth Newcomer, Innkeeper
Mint grows very well at Brewster by the Sea and when the green leafy stems appear in the garden in early spring, it is a clear sign that warmer weather is on it’s way! Well, the warm weather is here and boy, oh boy, do I love having mint readily available and at my fingertips to use as a garnish at breakfast or as a flavor enhancer for the “spa-inspired” water we put out for our guests in the afternoons – read on for the recipe!
We grow both spearmint (pictured below) and peppermint in our bed and breakfast’s gardens. Spearmint is the most commonly used culinary mint and can be identified by the pointed tips of its leaves. Peppermint is one of the more intense members of the mint family and often is the mint of choice when flavoring sweets. At Brewster by the Sea, we use both varieties interchangeably.
As some of our followers may know, I have been doing Blue Apron for the last couple of weeks which is a food delivery service that sends you recipes and all the ingredients needed to prepare those recipes. The company has also started including information sheets in each delivery and this past week’s info sheet was all about mint and a lot of the information was interesting and I thought I would share:
Brewster by the Sea – Did You Know?
Did you know that the cooling taste associated with certain mint varieties (specifically peppermint) is more than just a flavor, it’s also a physical reaction? A compound in the mint causes temperature-sensing cells on the tongue to send a message to the brain that those areas are cooler than they really are. How cool is that?!
- 1 English cucumber, thinly sliced
- 2-4 sprigs of mint
- 2 quarts of filtered water
- Rinse the cucumber and mint thoroughly.
- Slice the cucumber as thin as possible and add to pitcher.
- Add sprigs of mint to pitcher.
- Fill pitcher halfway full with ice and then fill to the top with filtered water.
- Let sit in the refrigerator for at least 1 hour before serving to allow time for the flavors to develop.