mint chutney! this weekend I made some tea sandwiches with mint chutney, cream cheese and cucumbers. so good:)

http://abcdsofcooking.blogspot.com/2009/09/naan-and-mint-chutney.html

Mojitos! and Mint Juleps

Sam, I just recently went through this!

What I did to remedy the situation was preserve it without drying it. I froze it!

I chopped it up and blended it with the smallest amount of water (certainly any liquid would work), then froze it in ice cube trays. I took some out the other day to put in my lemonade and sweet mama, was it ever amazing!!! I also took one out and left it in some olive oil while I was making dinner, and by the time I was ready to dress my salad, it had melted and was the perfect summer addition to my greens and feta! Trust me, that wonderful dollar store ice tray saved my mint ... and at the rate it's growing, I'll have green ice cubes all winter too! Good luck!

That mint chocolate chip ice cream looks pretty similar to the one I used out of Joy of Cooking and It's SO good! My husband doesn't really like it with real mint ("it tastes like weeds!") but if you like that real mint flavour, I highly recommend going that route (assuming you have an ice cream maker.. which if you don't, you should!

Salads! It's amazing in Greek salad, or in any simple salad with a lemony dressing. It's also nice in a salad of sliced cucumber, mashed feta, lemon, olive oil, and mint. Yum yum.

I highly recommend picking up a Vietnamese or Greek cookbook; they both use mint a lot.

I make Mint Water ! It keeps the clipped mint fresh and will last for a few days (2-3 refills) in your fridge.

Tabouleh, especially if you're also having an explosion of flat leaf parsley

Fresh mint hot/iced tea is fantastic. Cut off a couple of full stems and throw them in a pot of boiling water. After about 5-10 mins it'll be fully steeped. Just pull out the stems (much easier than straining a mess of chopped up or dried leaves) and serve hot, or with ice. Weirdly enough, its also excellent mixed with lemon verbena.

You don't have to dry it to use it for tea.... Just crush it fresh with a little lemon and sugar and pour some boiling water on top. There's a place here in LA that does fresh mint iced tea that's so amazing. It's also really good on fruit salad as well, anything with watermelon &/or pineapple. In fact... I think I had a pineapple mint salad in Brazil a few years ago that was amazing.

Tabbouleh would soon sort you out, by far my favourite salad of all time:

http://www.guardian.co.uk/lifeandstyle/2009/aug/01/yotam-ottolenghi-vegetarian-tabbouleh

Or, from the same chef, lamb with mint sauce? Don't be put off if you've had vinegary ones in the past because you can control that if you make it yourself. I've cooked the recipe below using mint in place of the coriander and parsley and it was amazing:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article7085512.ece

These also look good but I haven't yet tried them:

http://www.guardian.co.uk/lifeandstyle/2008/jun/18/recipe.foodanddrink

http://www.whatcouldicook.com/recipes/view/2061/Grilled lamb, pea and mint mash /module/default/controller/index

Mint water or tea. It's all I drank in Morocco and it was delicious. mangabanga's suggestion on how to make it is spot on.

It's fantastic tossed with a cut-up pineapple. I imagine it's also quite good in salads. Or maybe try a sweet pesto of some sort? I bet it would be nice over chocolate ice cream.

Carmelized corn with fresh mint!
http://www.thewednesdaychef.com/the_wednesday_chef/2009/11/kjh.html

Try yum neua, a Thai grilled beef salad. Mint really elevates this salad. An example of a good simple version is this:

http://www.pccnaturalmarkets.com/pcc/recipes/yum-neua-thai-grilled-sirloin-steak-salad

(You can omit the toasted rice if that's too much trouble.)

Mint chutney, zucchini/herb fritters, watermelon salad with mint, dry it for use in cooking, any Viet/Thai salad, etc.

I add ten or more leaves, chopped finely, to brownies. Yum!

Also really yummy in coffee. You can either just put a couple leaves in your cup, or if you use a french press you can add them with the grounds.

I like infusing it in a simple syrup. Though the ice cream works nice too.

I never have enough mint for our mojito parties. I envy your conundrum.

Make your own mint syrup or extract? Dried or fresh mint makes fabulous tea (and mojitos). And it's fabulous in fruit salads, especially with melon or strawberries.

I would think syrup or extract or tea would be the most useful in the long-term.

Mint sorbet could also be awesome. :)

Melt some chocolate chips in the microwave, stirring every now and then.
Paint the melted chocolate onto the *underside* of a dozen or so fresh mint leaves. Place these, chocolate-side-up, on wax paper and freeze for at least 30 minutes.
When ready to use them, gently peel the leaves from the chocolate ... et voila! ... you have mint-flavored chocolate leaves for decorating cakes. (They will be *very* minty!)

Here you go; photos:
http://www.marthastewart.com/how-to/chocolate-mint-leaves

Mint pesto!

Lemonade/bottle of White Lambrusco/a hand full of mint (on stalks)- mm mmm good refreshing summer drink!

also- minced radishes, minced mint, lots of lime juice, salt/pepper. Put in fresh warm corn tortillas! Yum!

make this rice salad http://www.wholefoodsmarket.com/recipes/505

Make salsa:

http://thesweetest3.com/?p=1102

if all these ideas don't use it up, clip a small bouquet and hang it upside down under your shower head. It's a totally refreshing treat for after a workout or hot day outside!!!

Make mojito iced tea I made this recipe last week http://myteashelf.com/recipes/rosemary-mojito-iced-tea

nth-ing mojitos, but try them with pineapple juice...oh lordy.

I also really enjoy mint in a lamb burger!

Tea! I love to put a several sprigs of mint in with my regular black tea. Leave them in when you remove the tea and enjoy! It's a very common thing in Israel.

Nice fresh pea soup with mint is heavenly!

You defrost frozen peas, simmer 2-3 mins with a nice broth. Purée with a dash of fresh mint, reheat and add heavy cream when you serve.

I also recommend making mint syrup. It will keep for a long time and you can use it in everything from iced tea to cocktails.

Mint chimichurri is so good!

I agree w/ mint simple syrup for mojitos. Other recipes I like with mint: orzo with peas, feta, and mint; and sauteed zucchini with mint and lots of black pepper.

Mint chutney is awesome. And if you have Nigella Lawson's "Forever Summer," which I highly recommend, something like a third of the recipes call for mint.

My grandparents house has mint growing all around it because it deters bugs so if you really have a lot you can always make mint-infused cleaning solution for your kitchen. Mint deters bugs as well as will make cleaning up smell really yummy - and it's cheaper than any of the other natural, heavily scented brands.

Pick, wash and dry your mint leaves. Get a nice glass container and layer leaves and sugar. The mint in infuse the sugar and make a nice addition to recipes. You may find the sugar gets clumpy, but you can break it up with a fork. It's like making vanilla sugar, but with mint.

Watermelon, raspberry and mint salad. A little bit of lime juice and honey. Mmmmmmmm, so refreshing.