Mint belongs to the lamiacea family, a huge group that includes many culinary herbs - basil, rosemary, sage, thyme, oregano, hyssop, and marjoram. The popular chia seed also comes from this family group. Fresh, green, lively, up-lifting.That is what comes to mind immediately when I hear the word "mint". I think of it as a lively herb that wants to be added to the end of a dish's cooking time, or just gently infused in hot water, or minced and sprinkled on a dessert. It acts delicately in the kitchen but is a monster in the garden so don't be fooled. Mint is best planted in the back of the yard, far from the herb garden. I like to plant it in wet areas that are hard to mow. It takes over a ditch like no other and gives its mood changing scent freely when walked on, brushed or cut. We grow many types of mint - apple, ginger, variegate pineapple, peppermint, spearmint, chocolate, orange, Corsican, Moroccan, Kentucky Colonel, Mojito, Mountain, and Spanish. Did you know there were so many kinds?

Sprinkle mint over vanilla ice cream
Add mint to smoothies
Add mint, cilantro and thai basil to any broth for a South East Asian bend
Steep a handful of mint in just boiled water. Drink hot or cold
Add a sprig of mint to your water bottle. You just might drink more water.
Easy mojito - muddle fresh mint with ice and sugar and lime in the bottom of a glass, add 1 oz rum, then fill the glass with club soda.
Stir together chopped mint, chopped cilantro, a little bit of finely crushed garlic, a pinch of salt and greek yogurt for an easy condiment that goes well with Indian food, veggie burgers, fallafel, roasted vegetables, baked winter squash, baked potatoes and roasted sweet potatoes.
Mint dries easily and can be stored all winter for a bright cup of herbal tea.