Plant this prolific herb now, and you’ll soon have enough to garnish every dessert until October. Luckily, with our ideas, too much mint will always be just enough.

By Recipes: Jill Johnson; Photographs: Andy Lyons
Mint

Mint has boundary issues. The roots spread far and fast, sending up shoots throughout your bed, year after year. Unless you have a remote corner to let it run free, treat mint as an annual and keep it in a pot.

Peppermint and spearmint are good all-purpose mints, but look for varieties like pineapple, ginger or orange mint at nurseries. Each plant offers a subtly different flavor, aroma and intensity for cooking.

Mint

Do-anything sauce: Tomato-Butter Pan Sauce with Mint This speedy sauce is good enough to eat with a spoon. Try it over fish, chicken or pasta-or just dip hunks of crusty bread in it as an appetizer. Get the recipe.

Simple side: Grilled Asparagus with Minty Lemon and Walnut Crumbs Dress up asparagus with this crispy crumb mixture, sort of a savory streusel made with panko, walnuts, lemon zest and mint. The combo is especially good alongside pork or chicken. Get the recipe.

Summer Sipper: Apricot-Mint Iced Tea Canned apricot nectar is the easy, fruit sweetener in this refreshing drink. Get the recipe.

Circles of color: Minty Zoodle Salad wth Radishes and Feta Spiralized zucchini takes the place of cucumber in this classic salad combo. Try it alongside grilled chicken or fish. Get the recipe.

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