Mint madness

Mint often gets relegated to chocolate and tea, but if you make the mistake of planting it outside of a pot, like I did, you’ll want some other options to use up your many leaves. Make mint into a refreshing pesto to slather on grilled fish and root veggies. Dunk it into lemonade and iced tea and make a flavored syrup by steeping the leaves with the hot sugar. Use it to sweeten cocktails of rum and citrus or whip up frosty juleps for the Kentucky Derby. Mint goes well with Moroccan food, too, so scatter it on your tagines and couscous with abandon.