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Mint Butter

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Mint Butter

Mint Leaves

Elizabeth Yetter
Mint grows so well in my garden that I’ve recently had to give it its own separate patch away from my main garden.

Using mint in butters, breads, and jellies was more popular in our grandparents’ time than in our, but the taste is just as distinct and delicious now as it was then. This mint butter recipe uses freshly picked mint from the garden and a bit of lemon juice to give it an extra tang. Tastes great on fish, toast, and on mashed potatoes.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 2 tbsp chopped mint leaves
  • 1 tbsp lemon juice

Preparation:

  1. Cream ingredients together in the bowl or container you will be storing the butter in.

  2. Cover the herb butter and store in refrigerator for 3 hours before use.

  3. Will keep for several days.

User Reviews

 4 out of 5
Finding Mint, Member gncrenshaw

Mint is so prolific I would almost classify it as a weed. Plant a little into a medium or large planter and make sure it doesn’t jump out of the pot or you will end up having to round up your entire garden.. You will have all you need for many years to come.

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