I've considered drying it out in the oven for tea, making juleps, throwing it into salads and cold soups, but I'm running out of ideas. Maybe preserve it as jelly? Any advice?
Sent by Sam
Editor: Sam, we'll be honest: it's hard for us to sympathize with your wonderful plight, since we are always on the verge of cutting our mint too hard, too fast! We use it in drinks (mojitos, juleps, gimlets, straight up gin...) and in salads all summer. (Chiffonade a bunch of mint and toss it with your greens, or with rice or other grains for a light touch of mint flavor.) You can also use it to infuse liquor, oil, or cream for ice cream. Here are a few recipes from the archives that all demand a lot of mint:
Readers, what would you suggest for Sam's lucky bounty of mint?
Related: From the Herb Garden: Mint