It was a gorgeous spring day in the garden. Early in the year still, only the heartiest of culinary herbs are ready to pick and a few veggie tops. A little bit of each goes a long way!
Tastes and smells so fresh! This culinary delight is best served on fish – baked with garlic butter.
It literally goes with everything! Be sure to plant your mint in a pot or planter, however, or it will take over everything.
Green Onion/Onion Tops
I am not even sure if they are the same thing, but we use our onion tops as green onion all through the winter and spring! I make sure to leave enough greenery for the onion below to stay healthy. It doesn’t take much.
Pick them small because otherwise they can get really bitter.
These are admittedly tiny, but this was our second year asparagus crop. I didn’t waste these tiny threads – I added them to our baked potatoes and stir fry recipes for extra flavor and health.
It sounds glamorous, but it’s honestly my least favorite mint to have on hand. But, in early spring, beggars can’t be choosers out in the garden – you gotta pick what’s ready. Chocolate mint is great in teas and holiday cocktails.