Mimimince Template

An Herbaceous Flavor Booster

1)  Choose an acid:

lime, lemon, vinegar

2)  Add Good sea salt

3)  A handful of fresh, minced herbs (any single herb or combination)

Dill, Oregano, marjoram, thyme, sage, basil, tarragon, mint, chives, cilantro, rosemary

4)  Garlic

5)  Some variety of onion:

yellow, white, purple, leeks, shallots, green, garlic scapes

6)  Minced Leafy Greens

minced in small portions: tops from young radish or turnips, chard,  celery, parsley, fennel leaves, carrot tops (in moderation), arugula, Asian mixed greens

7)  Crunchy veggies:

carrots, fennel bulb, broccoli, cauliflower, radishes, turnips, fresh corn, summer squash, celtuce

8)  Tomatoes: when in season-minced

Amounts of each type of ingredient are up to you and dependent on what you have on hand.  It’s a great way to use the bits and pieces to create tremendous flavor with the added bonus of not wasting any of this precious food.

We make it a goal to keep some version of this in our refrigerator each week to augment meal preparation and miraculously resurrect leftovers. 

Examples:

Four combinations:  (mince everything, no bigger than 1/16" pieces)

• garlic, purple onion, radish & turnip tops, rice vinegar and sea salt
• Basil, chives and chive flower, mint, green onion, salt, rice vinegar
• Spring turnip leaves, spring radish leaves, salt, garlic, green onion, rice vinegar

This particular concoction seemed destined to top a nice piece of meat.

• Micro greens, green onion, salt, garlic, rice vinegar

Had almost a horseradish flavor.

Note: I found that using a food processor opens up too many cells on the green leaves and makes for a watery mince.  I think it alters the flavor as well. Use the processor sparingly.

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