• Syrup: You can make a mint syrup to use in cocktails and desserts. Avoid recipes that call for boiling the mint itself; this will give an unpleasantly muddy flavor. Mint is a delicate herb. I am hoping to try this recipe from Food & Wine soon.
• Ice Cream: You can infuse mint in ice cream for a delicious backyard-style mint flavor. It will taste more herbaceous than ice creams flavored with peppermint oil. Try our mint chocolate chip or a version with crushed chocolate cookies.
• Salads and Stir-Fries: We usually think of mint as an accessory to sweet foods. But also try a few leaves minced and tossed with your next salad. We also enjoy mint in some Asian stir-fries, along with a little spicy basil.
Readers, what's your favorite way to use mint a handful at a time?
(Image: Faith Durand)