Rosemary's Recipes & Remedies
Mint
Mentha spicata

This is from Rosemary Nightingale, as published in her recipe book - Squaw Valley Herb Gardens Recipes & Remedies Book.

The Greek myth of jealous Persephone changing the nymph Menthe into a plant to keep her husband Hades away gives homage to the herb that enlivens, refreshes, and remains ever memorable. The ancients rubbed mint, the symbol of hospitality, on their serving trays before guests arrived. Mint was strewn about kitchens and sickrooms, and known to keep mice away. It’s also an effective insecticide against fleas and aphids.
Mint was added to bath waters for its fragrance and to soothe itchy and sunburned skin. It was used to calm the stomach, clear the voice, cure hiccups, and colic. Mint came to the New World with the colonists. Mint tea was drunk for headaches, heartburn, flatulence, to help to them sleep and for pleasure. The only precaution is to plant mints in pots or curb it as it tends to spread with a passion.

Mint Chutney
5 lbs. tart apples – peeled, cored, finely chopped
2 ½ cups light brown sugar
½ cup cider vinegar
3 cups onions, chopped
¼ cups dates, pitted, chopped
2 cups golden raisins
1 Tbsp. salt
1 Tbsp. ground ginger
4 Tbsp. fresh mint, finely chopped

In a large saucepan, bring all ingredients except mint to a boil, stirring well.
Reduce heat; simmer 1 ¼ hours or until thick and golden brown.
Stir often. Stir in mint.
Wash 6 pint jars in hot water; rinse. Keep hot until needed. Prepare vinegar-proof lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time. Wipe the rim of jar with a clean damp cloth. Attach lid.
Fill and close remaining jars. Place in canner. Process in a boiling water bath for 15 minutes.
Let mature 1 month before using.