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This
rambling mint bush is found across south eastern Australia in
moist forests and around waterways. The thin, soft serrated and pointed
leaves are found in pairs on long running branches, tipped with
delicate mauve florets. This is a subtle Australian native herb with
the taste and aroma of spearmint. Indigenous Australians also used this
herb for medicinal purposes.
River
Mint is summer growing, thriving along the riverbanks after
flood, particularly in the Murray Darling Basin waterways. It was
enthusiastically embraced by the early settlers and used with their
roast lamb.
Makes an interesting mint tea, which is reputedly good for
easing the effects of colds. The crushed leaves were sniffed to relieve
headache.
Native Mint Dressing (for 250 ml)
1 1/2 tsp Native Mint
crushed
2/3 cup Macadamia Nut Oil
1/3 cup white wine vinegar
1 tbsp apple juice
1/4 tsp artesian salt
a pinch of Mountain
Pepper
In a bowl whisk together the oil, vinegar,
apple juice, artesian salt and mountain pepper. Add the Native Mint and allow to steep for at
least 2 hours (longer is better). Pour the dressing into a clean jar
with a tight-fitting lid and shake well to combine the ingredients.
Tip: Dice watermelon and red onion and
then pour over Native Mint Dressing for a refreshing summer salad or as a
mouth coolant with hot curry.
Native
Mint Cooler
1 cup ice cubes
2 cups diced watermelon
1/2 cup strawberries
1 tsp caster sugar
1/2 tsp Native Mint
Place all ingredients in a blender and blend until
smooth.
Native Mint and Macadamia Slice
200gm dark chocolate (70% cocoa)
175gm Macadamia Nut Shortbread
40gm butter
2 tablespoons of honey
2 tablespoons native
river mint
Line a pan with baking
paper
Place the dried native mint in a saucer and add 2
tablespoons of hot water. Leave to cool.
Combine 200gm dark chocolate (70% cocoa) with 40gm
butter and 2 tablespoons of Australian honey in a stainless steel bowl
over a saucepan of boiling water until the chocolate just melts and the
ingredients are combined.
Remove
from heat and stir in the native mint. Then fold in the packet of
Macadamia Nut Shortbread broken into chunky pieces.
Pour mixture into lined pan and chill for 2
hours.
Slice and serve.
Beetroot, River Mint &
Pepperleaf Salad (serve as a salad or on toast)
INGREDIENTS
2 x Fresh Beetroot
| 50ml Outback
Pride Rivermint and Pepperleaf Jelly
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METHOD
Peel
the beetroot. Grate. Mix the Rivermint and Pepperleaf Jelly through
and serve.
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