I write a blog teaching people how to do those old homey skills our grandmas used to know like the back of their age-spotted hand. Why would you want to learn this? Perhaps to become more reliant and because it seems sad to let those things be forgotten.
http://damselindisdress.wordpress.com Check every couple of days for something new–errr–I mean old.
Here’s a post from the Old School. Hope you like it!
The Damsel went out to her herb garden and shook her head in dismay. As usual, the peppermint was out of control.
Why can’t the cilantro grow like that? The Damsel can think of many delicious solutions to an out-of-control-cilantro problem. But what do you do with peppermint?
The Damsel has used a leaf or two in lemonade, and she’s even made tea with it. That’s nice. But a leaf or two hardly puts a dent in the mint population currently at the Damsel’s cottage.
Lo and behold she discovered peppermint oil has a lot of uses. People use it to cure nausea, indigestion, cold symptoms, headaches, muscle and nerve pain, stomach and especially bowel conditions such as irritable bowel syndrome. And that’s just the beginning. Apparently mice and ants hate it, so a person could get rid of the little critters without poison or snapping traps.
It can be expensive. A little 4 oz. bottle costs about $10. So what would Grandma do? Peppermint, meet oil. Oil, meet peppermint.
The Damsel grabbed a few big handfuls, yanked them right out by the roots. A person could cut the mint and let it keep growing, but the whole point of this was to reduce the mint population explosion.
She washed it and stripped leaves from the stems. Another person could have used stems and all, but the Damsel has so much mint she can use just the leaves and feel perfectly good about it.
Find a handy jar. A pint canning jar will do, or a small salsa jar with a tight lid. Use it to measure vegetable oil into a pan. Heat to 160 degrees. The Damsel discovered that 160 is nothing to a pan of oil. It won’t even act hot yet at that temp.
The Damsel would like to announce that if you mention the dirty burner felony in the above picture, she will not take it kindly.
Chop the mint a bit. The more cut edges, the more minty goodness will ooze into the oil.
Stuff the cut mint into the jar–the one you measured the oil with. Fill it nice and full. It can be pretty tight, but not cram-packed.
When the oil is warmed, pour it into the jar, filling it as full as is practical. No need to worry about head space or breathing room. You aren’t going to process it or freeze it or anything.
Poke it a bit to get air bubbles out but don’t fuss.
Screw on the lid and put it away in a dark place for a month. A MONTH???? The Damsel hates waiting. But some things take time.
If you live local to the Damsel, come on over and get a start of mint for your own garden. Permit her a cruel chuckle as she contemplates the eventual overrun of your garden. Unless, of course, you are smarter than she was and plant it in a pot.
Margot, I like your style. I wish we were locals!
The Damsel is quite impressive! So…after it sits for a month, what do you do? Do you remove the leaves and just use the oil? Do you know the instructions on how to use them for headaches, ants, etc.?? I bet that stuff smells so good!
Great post, we haven’t done anything like this yet on here. I would love to try this!
Thanks,
Mariel
hey, thanks, guys!
So, yes, you would strain it and use just the oil (I think I’ll pour off just enough for what I’ll need at a time, and let the rest stay in the mint).
I’m planning a follow-up post in a month, when the stuff’s ready, about how to use it. Stay tuned!
Yay. Can’t wait to see how to use it:)
Thanks Damsel! I just might give this a try since Im headache prone! Thank you!
We have a wonderful mint that grows wild on our property. I’m wondering if I can use it for this recipe and then can you cook with it?
You can use that wild mint fresh in recipes, but not after using this method on it. This method isn’t for eating since it isn’t “canned” or processed or anything.