I found this information on a companion planting site. So if you yank all of your mint up, looks like you can put it to good use elsewhere, at least! MINT: Deters white cabbage moths, ants, rodents, flea beetles, fleas, aphids and improves the health of cabbage and tomatoes. Use cuttings as a mulch around members of the brassica family. Mint flowers attract hoverflies and predatory wasps. Earthworms are quite attracted to mint plantings. Be careful where you plant it as mint is an incredibly invasive perennial. We have found that placing peppermint cuttings (fresh or dried) where mice are a problem is very effective in driving them off!

I think of spearmint as the 'savoury' mint, to be used with meats etc. I like a little chopped into a potato salad, and a roast lamb dinner isn't the same without old-fashioned mint sauce. This is the mint for Mint Jelly. Put a large sprig into a jug of icy cold water for a very refreshing drink. Make a Mint Julep out of this mint. Use this mint when cooking peas and carrots. Sprinkle some onto tomato slices for a delicious salad, or just toss some through a green salad. I regard peppermint as the 'sweet' mint, the one used for desserts, confectionery etc.

I used to think "green" roses were butt ugly. I especially remember when I grew ST. PATRICK (HT 1986). In the hot and humid summers of Tidewater Virginia it had bright lime green buds that were practically florescent. I shovel pruned him because I couldn't stand the color. However, as I've gotten older I've learned to appreciate green tones, especially when combined with delicate pink. PIERRE DE RONSARD (aka Eden, CL 1985) sometimes has green on the white outer petals. The contrast with the bright watermelon pink inner petals is very beautiful. Image of Eden by Cactus Joe at Hortiplex

Frosted Mint Leaves 1 egg white, lightly beaten castor sugar mint leaves Lightly brush each mint leaf with the egg white, roll lightly in the castor sugar and place the leave onto a cake rack. Leave for about an hour while the egg white dries with its crust of sugar. Use to decorate cakes, pavlova etc or as an after-dinner treat. Meatballs with Mint 600g minced lamb salt and pepper 1 tablespoon oil 60g finely chopped onion 3 tablespoons chopped parsley 3 tablespoons chopped mint Put the meat into a bowl and season with salt and pepper. Heat the oil in a saucepan and saute the onion until lightly coloured. Stir the onion into the meat. Add the herbs and mix well. Form into small balls, place on a greased baking tray and bake for 25 minutes at 180°C, turning once or twice. Or the meatballs may be cooked in a frypan. Serve with Yoghurt and Mint Sauce. Yoghurt and Mint Sauce 300ml plain yoghurt 1 cucumber, peeled and coarsely grated 1-2 cloves garlic, crushed salt and pepper 24 mint leaves Beat the yoghurt until smooth. Squeeze excess moisture from the cucumber between the hands. Puree the yoghurt, cucumber and garlic together in a blender with the salt, pepper and mint. Refrigerate. Quantities may be halved if desired. Serve with hot or cold roast lamb, grilled chops, over hot boiled new potatoes. Mint and Orange Cake 1 1/2 cups self raising flour 30g butter 30g sugar 1 egg 150ml milk 1/2 teaspoon salt rind of 1 orange, finely grated 1 tablespoon finely chopped eau-de-cologne mint Rub butter into flour, add rind, sugar and mint. Add egg and milk, mix thoroughly. Spoon into a greased loaf tin and bake at 170°C for 1 hour. Leave for 24 hours before cutting. Mint Sorbet 1 bunch of mint leaves, as many varieties as you like 150ml water juice of 1 lemon 125g castor sugar 2 egg whites Boil the sugar and water for 5 minutes, cool. Put the mint leaves into a blender with the syrup and blend well, then put the mixture through a fine sieve. Add the strained lemon juice and freeze until just beginning to harden. Return it to the blender and blend well. Fold in the stiffly beaten egg whites and return to the freezer in an airtight container. Remove from the freezer about 15 minutes before serving. Minted Baked Tomatoes 2 tomatoes 1 shallot, finely chopped 2 teaspoons finely chopped mint salt and pepper to taste pinch sugar 2 cups breadcrumbs 1-2 teaspoons butter Cut tomatoes in halves and scoop out the centres into a bowl. Add shallot, mint, salt, pepper and sugar, stir to combine, then spoon mixture into the tomato shells. Top with breadcrumbs, then dot with butter. Bake in a greased dish at 180°C for about 20 minutes. Serve as an entrée, or with grilled meats. For a delicious summer cooler, combine watermelon balls with chopped fresh mint. Refrigerate for at least 2 hours, stirring occasionally, before serving. Toss whole mint leaves in cooked rice before serving. Chop spearmint, mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill. Add mint to the liquid poaching pears or other fruits. Add a little Parmesan cheese and chopped mint to fried zucchini. Brush mint leaves with melted chocolate and when set, use as an after-dinner treat, or to decorate cakes, desserts etc. Add chopped mint to a potato salad, or a fruit salad. Sprinkle some over peas, beans, carrots or boiled new potatoes. This is the classic Mint Sauce which goes perfectly with a lamb roast dinner. Mint Sauce 2 tablespoons chopped fresh mint 1 tablespoon sugar 1 tablespoon boiling water 1/2 cup vinegar Wash and dry the mint, remove stalks, chop finely and add sugar. Pour in the boiling water. Add vinegar and stir well. Serve with roast lamb. [Note: if you combine the leaves and sugar first, it will make the leaves easier to chop, so they don't cling to the cutters or knife.]