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Mint, grow your own for delicious tabbouleh

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Growing your own mint is easy, and if you are a fan of cold summertime salads, it is an important ingredient in tabbouleh. Tabbouleh is a grain salad, usually using bulgur wheat or quinoa. Its fresh taste is perfect for picnics or family meals.

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To grow your own mint, here are a few pointers.

All types of mint, including sweet mint, spearmint, peppermint, and chocolate mint, are fast-growing plants that spread enthusiastically, so give them a place to spread, or plant them in a pot.

Be sure to select a damp area in your garden in either full sun or part shade to grow your mint.

Mint is easy to harvest. Just pinch off the leaves anytime you need them. Harvest mint leaves by pinching off stems.

Mints attract a number of pollinators to the garden. Bees, butterflies, and other pollinators are attracted to mint when it flowers.

Mint roots easily in water, so get a few stems from another gardener and try rooting it yourself.

Tabbouleh

1/2 cup fine bulgur or quinoa
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 cucumber peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces feta cheese, crumbled

  • Stir together bulgur or quinoa and 1 tablespoon oil in a heatproof bowl.
  • Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 30 minutes.
  • Drain, pressing on grain to remove any excess liquid.
  • Transfer to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
  • Refrigerate.
  • May be served cold or room temperature.
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