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Mint. More Than an Herb. Almost a Way of Life.

Lee Manigault

Everyone spends the whole summer simpering about basil. Why is basil so great while mint whiles away in ignominy?  Mint elevates all it touches; tea, lamb, lemonade, watermelon, salads, chimichurra sauce, tarts, ratatouille, cocktails, ice creams and sorbets and for extra freshness, iron your sheets with mint infused water.  This fall plant some in an indoor pot, just like you did with basil in the summer, and when you feel like basil, try mint instead.  We guarantee a new love in your life, and who doesn't want that?




2-3 sprigs of fresh mint plus 2 sprigs for garnish

1/2 ounce simple syrup

2 dashes Angostura bitters

2 1/2 ounces bourbon


1.  Rub three sprigs of the mint with your hands, strip the leaves off the stems and add the leaves, syrup, and bitters to a highball or julep cup and muddle.

2.  Add bourbon and fill cup with crushed ice.

3.  Stir and garnish with more fresh mint. 




1 head red or green leaf lettuce

1 cup mint, leaves off of stems

20 ripe figs, halved or quartered, depending on size

4 ounces creamy goat cheese

one bunch green onions, white and pale green parts finetly chopped

1 teaspoon Dijon mustard

3 tablespoons olive oil


1.  Place green onions, mustard, salt and olive oil in a bowl and whisk. Add an ounce of the goat cheese and whisk to get a creamy dressing. Add lettuce and mint to the dressing and toss gently.

2.  Cut the figs and arrange over leaves. Place the rest of the goat cheese, in small pieces over the lettuce.

3.  Serve with salt and pepper. 




half bunch Italian flat leaf parsley, about 30

bunch of fresh mint leaves, about 30

bunch of basil leaves, about 15

5 tablespoons unsalted (sweet) butter, at room temperature

1 1/2 cups heavy cream

1/2 cup Parmigiano cheese


1.  Place the parsley, mint, basit and 1 teaspoon coarse sea salt in a stone mortar and use a pestle to grind ingredients together. (This can be done in a food processor too. Switch on and off so ingredients do not puree).

2.  Transfer mixture to a bowl, add butter, cream and cheese and mix with a wooden spoon. Add salt and pepper.

3.  Sprinkle with mint leaves after tossed with pasta.