Mint is one of those plants that enable a love/hate relationship. As a cook I love it, as a gardener, mint is usually pushing the boundaries. It is a great groundcover for cool, wet places. There are several different mints available these days. Lemon, lime, chocolate, peppermint, and spearmint to name a few. They all have a delicious scent and make wonderful teas and culinary garnishes.
Mint is easy to grow, perhaps a little too easy. It is one of the Napoleons of the garden, seizing new territory whenever possible. For best results give it its own bed or pot in part shade with moderate water. Mint tea has been used for centuries to soothe an upset stomach; it also helps with fevers and freshens the breath.
I use mint to liven up salads, serve with fruit, and make beverages including refreshing mint teas, lemonade, mojitos, and mint juleps.
I love to crystallize chocolate mint; it tastes like those foil wrapped after-dinner mints without the calories. Visit my newsletter for some recipes to help you enjoy this delicious, fresh, and fragrant herb.