It feels like summer with this heat but our northern garden isn’t quite flourishing with fresh veggies yet. While we patiently wait for juicy tomatoes and crunchy cucumbers, we can enjoy what ARE ready now- herbs!
Fresh herbs make a great meal taste amazing, fresh and vibrant. They provide a ton of flavour to dishes without added salt and are so pretty to look at. Mint is a herb that I don’t use often enough. We planted chocolate mint last year and it didn’t grow well. There was no sight of it when I planted my flower bed, and now it’s growing like a weed- popping up everywhere! I don’t mind…yet. If it does get out of control, our friends and family will get to enjoy it too!
Mint has some medicinal qualities and is mostly used to treat upset stomach or indigestion. It has been shown to aid in symptom management for those who have IBS and is a great breath freshener. If you have reflux (heart burn), this is not the herb for you to go hay wild on as it may make it worse by relaxing the esophageal sphincter, allowing more stomach acid to make its way into the esophagus. If this isn’t you, enjoy plenty of mint!
I whipped up a refreshing salad featuring mint and watermelon to keep us hydrated in this heat. See below!
What are your favourite ways to use herbs? Comment below!
Refreshing Watermelon Mint Salad
4 cups watermelon, cubed
1/4 cup fresh mint (loose handful), chopped
1/4 cup feta cheese, crumbled
4 cups dark leafy greens (spinach, arugula, baby kale)
Drizzle of Balsamic reduction
Dressing (optional but delicious)
1 lime, juiced
Pinch of salt
1 tsp olive oil
- In a small container add dressing ingredients and shake vigorously! S
- et aside.
- In a large bowl, gently mix together watermelon, mint, feta and dressing.
- Drizzle with balsamic reduction.
- Serve on top of leafy greens and enjoy!
Your Nutrition Coach- Erin