Mint is one of the invasive herbs which if not planted in a contained area may take over your yard. I plant mint in large pots on top of pavers to prevent spreading. Mint can be planted in part shade and damp areas.
My mints include Orange Mint, Pineapple Mint, Apple Mint, Chocolate Mint, Peppermint, and Spearmint. Mints can be used interchangeably in recipes so use whatever flavor mint you wish.
Use mint in syrups, sauces, peas and pea soup, salads, dips, spring rolls, lamb, salads, pesto, fruit salads, salad dressings, smoothies, chocolate dipped, desserts including ice cream, candy, brownies, and cookies, drinks including lemonade, hot chocolate, and herb teas
Pineapple Mint is pictured — >
Salad idea: Chickpeas, sliced red onion, sliced fennel, a few black olives, feta and tomatoes; dress with a lemon or red wine vinaigrette, add a handful of chopped mint, parsley, and basil.
Mint Cream Cheese
1 t. fresh mint – finely chopped
8 oz cream cheese – softened
Mix thoroughly and spread on bread or use as a dip.
One of my favorite mint recipes:
1 cup uncooked bulgur wheat
2 cups hot water
2 tomatoes, chopped
1 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)
1/4 c finely chopped fresh mint
4 scallions, finely chopped
4 leaves romaine or other leaf lettuce
1/4 cup fresh lemon juice (about 2 lemons)
1/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1/8 freshly ground pepper
Soak bulgur in hot water 10 minutes. Drain. Transfer to a serving bowl; fluff with a fork. Stir in tomatoes with juice, parsley, mint, scallions and lettuce. Add lemon juice, salt, pepper and oil. Toss to coat.