418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Korean Mint

Korean Mint Uses

Mint has been used extensively in preparation of foods throughout the world. Though seldom cooked, mint can be used to make teas, jellies, candies and gums. In the Middle East, mint leaves are added to salads, which makes it more flavorful, as well as adds high concentrations of vitamins A, C and carotene. Mint sauce is the basic accompaniment to roast lamb and veal, and is said to help in the digestion of the crude albuminous fibers of these immature meats.

How to Store Parsley, Cilantro, and Other Fresh Herbs


1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Nutritional Value

Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one's health. Mint also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

Medicinal Uses of Mint

Mint has always been used medicinally to aid digestion and relieve indigestion. If you suffer from frequent indigestion, drinking a cup of peppermint tea after your meal may help.

The chemical compound menthol, which is obtained from peppermint oil, is well known for its healing properties on the chest and respiratory system.

Mint is also said and in many cases proven to:
  • Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
  • Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
  • Inhibit the growth of many different types of bacteria and fungus.
  • Ease and unblock the breathing and respiratory passages and airways.
  • Relieves the symptoms of colds and flu.
  • Mint can help with nasal allergies.
  • It can relieve congestion, head colds and headaches.
  • Act as a mild sedative and has calming properties.
  • Relieve minor aches and pains such as muscle cramps and sprains.
  • Combat bad breath.
  • Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
  • Mint is a very good cleanser for the blood.
  • Mint tea can help clear up skin disorders such as acne.

Iced Mint Tea

Water - 2 cups
Tea powder - 2 teaspoons
Ginger, grated - 1 small piece
Sugar - 3 teaspoons or as per your taste
Lemon juice - 2 tablespoons
Mint, finely chopped - 10 leaves

1.Boil water in a saucepan.
2. Add the tea powder.
3. Grate the ginger root and let it boil for another 5 minutes.

4.Add the sugar for your taste.
5. Let it simmer for another 2 minutes.
6. Filter the tea.

7.Let it cool at room temperature. Add the lemon juice.
8, Then add the mint leaves and chill it in the refrigerator.
9. Serve it cold.

Korean-Style Steak & Lettuce Wraps

These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste.

1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated

1. Preheat grill to medium-high.
2. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."

Eating Well

Peas with Mint


2 tablespoons butter
1 cup fresh or frozen peas
2 tablespoons chopped mint
1/4 head of boston lettuce sliced thinly
Pinch of salt
1/4 teaspoon of sugar


1. Melt the butter in a pan over high heat. Add the peas and cook for two minutes. Cover and drop the heat to medium. Cook for another 3 minutes or so.

2. Toss in the mint, recover, and cook for 2 minutes. Add the sliced boston lettuce, and cook until they wilt.

3. Turn off the heat, add the salt and sugar, and plate.

Serious Eats