On Thu, 11 Mar 2010 14:04:25 -0500, Dave Smith wrote:

> Janet Bostwick wrote:
>>
>> You know, I grow mint and spearmint. I adore the aroma. There are only 2
>> places that I can tolerate fresh mint leaves. One is to take a couple of
>> sprigs of mint, twack it against the side of the sink and put it in with the
>> sun tea to brew. The other is a salad that I have a recipe for. It calls
>> for a tiny amount of mint and I think some oregano. The herbs add a
>> 'something,' but can't really be tasted. Tabouli just has too much mint.
>> It's like eating grass. A health food place around here used to make a
>> tabouli sandwich that I adored, but the mint was minimal.
>
> It is pretty good added to a yogurt cucumber sauce.

i was just thinking that. also with yogurt in a marinade for chicken.

your pal,
blake