Serves: 5
Remove any rubber bands first. Next, cut off the root ends and lower part of the stems because they draw moisture from the fragile leaves. Once trimmed, loosely wrap the mint in a damp paper towel and place it in a large enough plastic bag so that the leaves and stems will not be crushed. Place the mint on the top shelf of your refrigerator and use it within a few days. If the mint needs washing before use, simply immerse it in a bowl filled with cold water and swish it around with your hands. Scoop it up and gently blot dry with a paper towel or put it in a salad spinner.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
This Mint Leaves recipe is from the Cook'n Summer Smoothies Cookbook. Download this Cookbook today.
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