Ryan’s dad likes mint sauce on pretty much anything. I grew up in a “mint sauce with roast lamb” household, so I found this slightly odd. In truth I have never cottoned on to the delights of mint sauce, so we don’t keep a jar in the house. It wasn’t until very recently that I discovered that Ryan really likes mint sauce, too. 

[Don’t like waffly food posts? You can skip straight to the recipe if you’d prefer.]

The earth-shattering discovery coincided with a need to trim the Space Mint. Space Mint is a spearmint plant I grew from a cutting in my space garden. I took the cutting on 17th September, and by 29th October Space Mint was growing strongly and hogging the LED light. A few fragrant snips later and Space Mint was back under control, and I had 29g of mint to play with. I decided to try making (for the first time) mint sauce. I settled on a recipe for ‘Easy Real British Mint Sauce‘, which looked simple but didn’t precisely match the finely-chopped mint sauces I have seen in the past.

So I made it and offered it up to Ryan with some trepidation since clearly he and his dad are experts and I am a novice in the art of making mint sauce. I needn’t have worried; Ryan confessed his dad ‘makes’ his sauce by adding more vinegar to a shop-bought one. [His dad later confirmed that although he grows his own mint, he only uses it for new potatoes, and doesn’t make his own mint sauce.]

My first effort was really quite roughly chopped because I was in a hurry. I served it with sausages, and Ryan proclaimed it quite wonderful. There was plenty left over, and as we also had some leftover steamed carrots, I combined the two. Chilled in the fridge, this gave us a lovely minted carrot salad for lunch the next day. It’s very much like a Japanese quick pickle, but using cooked carrots rather than raw.

Space Mint got a second harvest on 16th November, producing 37g of mint. I made another batch of mint sauce, this time slightly more finely chopped. And another batch of minty carrot salad. 

Space Mint Carrot Salad

  • A large bunch of fresh garden mint leaves
  • 5 tbsp boiling water
  • 3 tbsp apple cider vinegar
  • 1.5 tbsp sugar
  • Cooked carrots
  1. Remove the mint leaves from the stalks, and chop roughly or finely, according to preference. 
  2. Put the chopped mint and sugar in a bowl, then add the boiling water. Cover the bowl and allow to cool.
  3. When the mint mixture is cool, stir in the vinegar and allow to steep for at least an hour. 
  4. Add the mint sauce to cooked carrots – hot or cold – for a wonderfully aromatic side dish!
[Space Mint is back on Earth now, but a quick trim gave me 7g of minty goodness, enough for a minty potato salad.]