That looks nice

I like mint tea. Eating mint is too intense.

Thanks, Localeater! That looks really interesting, and a good use of both mint and zucchini (and bread!). Yes, I think toasted pine nuts, pistachios, or just walnuts would be a good sub for the hazelnuts.

Nicole, I have a lovely spearmint-type just from the local garden center that's not overwhelming, It's perfect for flavoring water, cocktails and fruit salads. While shopping, I pinch a leaf and then smell my fingers (discreetly!). If it has a slightly sweet hint along with the mint aroma, it's a good variety. The full-on minty mints can be bitter and overpowering.

Lots of mint? I like to use it this way:

— Mint simple syrup (for iced tea, other, and you can freeze it)

— Vietnamese (or Thai) fresh rolls, steak salad, other SE Asian meals

— Tabbouleh, Baba Ghanoush garnish, some Syrian or Middle East dishes

— A Greek American acquaintance, Teddy, wrote out her family’s Spanakopita recipe for me — it includes a good amount of fresh spearmint. Easy and delicious recipe.

Mmm, that looks good.

I’m growing chocolate mint this year, I highly recommend it. Good in drinks and desserts. I don’t find it too strong at all.

That looks yummy. I love mint. My favorite summer salad is watermelon, feta, mint, and balsamic. It's so summery looking.

(Reminding myself to freeze extra herbs...) Great ideas, Petalique.

I'm waiting for beets to be available at the farmers market to try this recipe:

https://www.thekitchn.com/beet-and-feta-salad-257207

And while sitting in an airport this spring, I came across this easy recipe that I want to try for brunch. A take on avocado toast:

https://www.realsimple.com/food-recipes/browse-all-recipes/smashed-pea-and-ricotta-toasts-recipe

This looks delicious! And my mint plants are starting to fill out. Hopefully my yellow summer squash will be coming along soon. Thanks for sharing.

I love a summer mojito with home grown mint.

https://www.loveandlemons.com/mojito-recipe/

I use mint in falafel, either alone or combined with parsley or cilantro (whatever is growing well at the moment).

A bottle of mint water in the fridge tastes like drinking from a (pristine) mountain stream.

@petalique Mint SImple Syrup is a great idea. And I love mint in my fresh rolls- yum.

@deegw Watermelon Feta Salad with mint is also one of my favorites.

@Jilly I have grown chocolate mint it is delightful.

Now I want a mojito. too late. Maybe on the weekend.

I would love that recipe for watermelon, feta salad.

I have never tasted chocolate mint. Bet it’s good. I do love those Girl Scout cookies. We didn’t get any this year ;-(

Localeater, I end up wasting herb like (my favorites) spearmint, Basil, Thai sweet basil and cilantro with roots. Ditto fresh lime leaf. I have made Thai curry pastes and frozen those. I love red or Penang, but perhaps my favorite is the green thai curry. I can make a hurry up shrimp with hot green basil. Frozen green curry paste, cook in a bit of oil. Add coconut cream, let it cook a bit.

Defrost shrimp and pan fry in in its shell in a bit of oil with a bit of garlic, even garlic powder. Don’t overcook. Set aside too cook, then shell and remove ”vein.” Save the shells, return them to the shrimp pan (there’s gold in them there hills). Fry pan cook shrimp shells in oil and a bit of butter. Get some toasty brown on them. After about 6-10 minutes, add some water or chick broth *you can add a cheater teaspoon of Better Than Bouillon Chicken paste. Cook about 10 minutes. Pass this shrimp broth through a fine sieve. Keep the cleared broth. Use it whenever you need it, maybe even in the green shrimp curry. It freezes well.

To the curry paste, add simple vegetables such as mixed frozen veggies, green bell pepper, Asian vegetables, whatever you like. Add a teaspoon or two of Thai fish sauce (nam pla). Taste for balance. Add the shrimp back in to warm. Add fresh Thai sweet basil leavs. Mix toss gently to combine. Serve with steamed jasmine rice, or brown rice. You can cook fantastic rice in your microwave, best it you can do 2-stage power stack cooking. Takes about 25 mins or less. You can get perfect rice texture.

OMG, I just hijacked feather’s mint thread. Well, ahem, basil is a mint relative (averting eyes in shame.)

I had a lovely "mocktail" when we had dinner out a few weeks ago. Liquidized watermelon with a mint simple syrup and fresh mint leaves served in a tall glass on ice. We used to sit at the bar at a local Mexican restaurant and watch the bartender make watermelon juice from fresh watermelon. He had a major blender!!

Sounds good, Seagrass.

Jinx, interesting about your chocolate mint. I have it, but I have to use far less of it if cooking with it because it is that potent. I tend to enjoy other varieties (grapefruit, mojito and others) for use, though I do enjoy the smell of the chocolate mint.

Now I'm wanting something with watermelon and mint. Melon and pineapple are both good with mint or basil and mint -- just a squeeze of lime juice and a spoonful of sugar if needed to bring the flavors together. Oh -- reminds me of a Gourmet lobster salad served in pineapple halves, but we made it with shrimp.