It’s
spring – time for garden tours, tea parties and other garden events. Once again, we’re dreaming up recipes to
feature at Mother Nature’s Backyard events.
The current abundance of flavorful mint leaves got us thinking about
making mint extracts. These extracts can
be used to flavor a wide array of California Gourmet treats, from cookies and
candies to beverages and baked goods.
The
Mint family (Lamiaceae) contains a
number of aromatic plants whose flavors can be used for cooking. For the most part, leaves are the principal
plant part used. The sages (Salvia species) and Desert lavender (Hyptis emoryi) are best used fresh or
dried as flavoring for savory condiments as well as soups, stews, cooked
vegetables and breads.
Plants
in other Mint genera can be used in both sweet and savory dishes including
teas, sauces, syrups, flavored vinegars, vegetable dishes and baked goods. They
are welcome additions to traditional recipes that use mint (fresh or dried) or
mint extracts. This group includes Hummingbird sage (Salvia spathaceae), the Clinopodium (Satureja) species, the Lepechinias,
the Mentha, Monardella and Pycnanthemum species, and Wooly
bluecurls (Trichostema lanatum).
While
fresh leaves are handy in season, many native mints have ‘peak’ and ‘off’
seasons. To use these flavors in the off
season, you’ll need to preserve them in some way. In addition, fresh or dried leaves – even well
chopped or ground – don’t incorporate well into some recipes, like candies and
cookies. So if you want to make a batch
of Yerba Buena fudge, you’ll need to extract the flavors into a useable liquid.
The
three main ways to preserve native mint flavors are: 1) to dry the leaves; 2)
to make a water-based extract using the leaves; 3) to make an alcohol-based
extract. Each method is simple and
straight-forward, requiring few ingredients and no exotic equipment. We outline the basics of each method below.
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| Coyote mint (Monardella villosa) in local garden |
Collecting
and preparing leaves for preservation
One of the
advantages of using plants from your garden is you know exactly what species
you’re collecting and that the leaves are pesticide-free. First, be sure that the leaves you’re using are
edible. We have a list of
California native tea plants that’s a good start: http://www.slideshare.net/cvadheim/south-bay-native-plants-teas-beverages.
The FDA Poisonous Plant Database is a searchable internet resource with
information on a wide range of toxic plants: http://www.accessdata.fda.gov/scripts/plantox/textResults.cfm.
If uncertain, consult this excellent resource before you ingest any new
plant part.
Collect
leaves that are mature, but not diseased or becoming senescent. In Southern California, the best season to
collect many types of mint leaves is mid- to late spring. In areas with more spring/summer rain, the
optimal time may be late spring to mid-summer.
Pick only healthy leaves, collected in the late morning for optimal
flavor.
Rinse
the leaves well in tap water to remove dust, etc. Pat the leaves dry and they are ready for drying.
If preparing a water or alcohol extract,
shake off excess water, then the chop the leaves into small pieces. Once cut, mound the leaves on the cutting board
and hit the mound with a mallet or meat tenderizer (or the flat of a heavy
knife) to bruise the leaves. The leaves
are then ready to make either a water or alcohol extract.
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| Drying leaves for tea or dried herbs |
Preservation
by drying
One
of the easiest ways to preserve any type of mint leaf is to dry it. The leaves can be dried in a food dehydrator,
in a warm oven, or in a warm dry place.
If using an oven or air drying, we like to put a piece of clean window
screen (purchased at your local hardware store) on top of a cooling rack. The
leaves are spread evenly on the screen. The rack is then placed in a jellyroll pan
(or cookie sheet with sides) to catch any crumbs.
Oven
drying requires a low temperature (140° F maximum; 60° C) to retain the
flavors. We like to heat the oven to
140, turn off the heat, then let the leaves dry in the cooling oven. You may need to repeat the process several
times to get the leaves fully dry.
Once
the leaves are completely dry and crumbly, pack them into a clean, glass jar
with an air-tight lid. Label and date,
then store in your spice cupboard. Dried native leaf spices retain their
potency for about a year (long enough to get you through to the next season). To use
in soups and stews, add whole dried leaves to the pot; remove leaves before serving.
To use as a ground spice or for tea, grind leaves in a spice grinder or mortar
& pestle. Grinding spices just prior to use gives the best flavor.
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| Wild mint extracted using water extraction method |
Preserving
as a water extract
Another
easy way to extract Mint flavors is by making a water extraction – essentially a
strong herbal tea – from the leaves.
This extract can be used in any recipe that calls for water as a liquid,
including cookies, candies, and other baked goods. The advantage of this method is that it’s
quick and easy. You can make the extract
from either fresh or dried leaves. The
flavors are wonderful and fresh, particularly when you use fresh leaves. The disadvantage is that the extract must be
refrigerated, and it loses its potency within a month or so.
The
preparation is simple. Take prepared
leaves that have been chopped and/or bruised to release their flavor. Place
leaves in a non-metal bowl (glass or pyrex) or glass measuring cup. For all but the most delicate of the mints
(see below), heat water almost to the boil.
Pour hot water over prepared leaves; let sit until cooled to room
temperature. For a good flavor, use
plenty of leaves – just cover the leaves with water.
Strain
out the leaf material using a fine-mesh sieve or strainer. You can also use a paper coffee filter to strain
out the leaf matter. Once strained, the
extract is ready to use. Store unused ‘tea’
in an air-tight, well-labelled jar in the refrigerator for a month or so.
Some
Mints have very delicate flavors that do not stand up well to hot water. The Clinopodiums
(Saturejas) and a few of the Monardellas come to mind. For these, prepare the leaves as above, then
cover with water at room temperature. Let the mixture sit for 1-2 hours to extract
the flavor. Strain, then use in your
favorite recipe.
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| Hummingbird sage extract using alcohol |
Preserving
as an alcohol extract
Making
alcohol extracts is simplicity itself.
All that’s required are the leaves, some vodka (mid-price-range types
will do) and time. And while the extracts
are not as concentrated as commercial cooking extracts (commercial ones are
distilled to concentrate the flavors) they work wonderfully in the recipes
we’ve used them in.
Place
the cut/bruised leaves into an airtight glass jar. Pour vodka over the leaves to cover. Label
the jar with contents and date. Tightly
cap and place in a shady place (in a cupboard or pantry is good). Rotate the jar every day for the first week
or so. Then let the jar sit for another
week or two to allow the extraction to complete.
Strain
out the leaf material using a fine-mesh sieve, strainer or coffee filter. At this point you can bottle and use the
extract, but it will be mild-flavored. To make a more concentrated extract, prepare
another batch of leaves, place in a clean jar, pour the extract over the new
leaves, and proceed as before. You can
repeat the concentrating process several times to get the strength you like. This is an old trick from back when
commercial extracts weren’t available; at one time, everyone made their own ‘kitchen
extracts’ for common flavoring agents.
After
the last straining, pour the completed extract into a clean glass bottle
(dark-colored ones are good), cap and clearly label with contents and
date. Store along with your other flavored
extracts. Alcohol-based extracts retain
their potency for several years.
Use
your extract in your favorite recipes.
Because home extracts are milder, you may need to increase the amount
used (up to twice what the recipe calls for; you’ll just have to taste and adjust
as needed). You may also want to use a
few drops of vanilla extract, along with your home extract, to make the flavors
‘pop’.
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| 'Hint of Hummingbird Sage' cookies |
We
hope we’ve inspired you to try the ‘Mints’ in your garden in your favorite
recipes. If you have wild mints,
Monardellas, Clinopodia, Hummingbird sage or Fragrant pitchersage (April, 2016
Plant of the Month) in your garden, you might want to brew up a batch or two of
extract using your favorite flavors. And be sure to look for our recipe for
‘Hint of Hummingbird Sage’ cookies, which uses our home extract, later this
month (April, 2016).
____________________________________________________
We encourage you to
send us your questions, comments and recipes (either comment below or e-mail to
us at : mothernaturesbackyard10@gmail.com
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