HERB - Mint, yet again!

[Katherine Blackthorne]

Yes, you can eat them....and they taste YUMMY!
--Katherine

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> From: Sandy M Koenig <ravensmk at juno.com>
> To: herbalist at Ansteorra.ORG
> Subject: Re: HERB - Mint, yet again!
> Date: Monday, June 15, 1998 3:51 PM
> 
> So you can eat these, I take it?   I have seen that method in an herbal
> magazine with flowers, but I thought they were for decoration only.
> Raven
> 
> On Thu, 11 Jun 1998 17:44:26 -0400 "Gaylin Walli"
> <g.walli at infoengine.com> writes:
> >lady Francesca asked:
> >
> >>Is it possible to candy mint leaves and keep them for a period of 
> >time?
> >>Does anyone know how to do so, and how to preserve them?  We're doing 
> >an
> >>event in March of 99, and I have access to plenty of mint now.  Any 
> >answers
> >>will be gratefully appreciated!  Thanks.
> >
> >Sure. I just did this for a cousin's wedding cake. Take an
> >egg and carefully separated the yolk from the white. Save
> >the yolk for some other project, but lightly beat the white
> >to break it up a little (but not enough to form tons of bubbles).
> >
> >Using a small, cheap, watercolor paintbrush, paint the egg white
> >over every surface of a mint leaf until it's entirely covered.
> >Once covered with white, sprinkle superfine white sugar over
> >the entire leaf, covering all the parts you coated with egg.
> >(You'll see if you missed any spots with egg at this point.)
> >
> >Don't have superfine sugar? Take some regular white sugar and
> >crush it a bit in a mortar. Or, use the back of a sturdy, metal
> >spoon against a hard, non-porous surface.
> >
> >When you've coated enough leaves, set them in a cool, dry, place
> >to dry out and harden. If you're quick enough, you should be
> >able to catch the mint leaves before they darken. Be sure to use
> >leaves you've picked fresh. Non-fresh leaves have a tendency to
> >be too droopy. You can still candy the droopy ones, but the job
> >becomes infinitely harder.
> >
> >And in case you're wondering about the infamous egg poison, that
> >part sticks with the yolk. Don't break the yolk when you're
> >separating the white from it and you should be okay. If it still
> >gives you the creeps, try using a powdered egg or egg substitute
> >available at fine cake and candy making stores.
> >
> >Jasmine de Cordoba, Midrealm
> >g.walli at infoengine.com or jasmine at infoengine.com
> >
> >"Si enim alicui placet mea devotio, gaudebo; si autem
> >nulli placet, memet ipsam tamen juvat quod feci."
> >-- Hroswith of Gandersheim
>
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