Easy Herbs: 6/15: Mint

Fifteen Easy Herbs
No. 6 Mint
Who doesn’t like mint? It’s an easy decision to include mints in the landscape. It’s probably a good idea to plant them far away from your cultivated areas of fine fancy flowers, because of their propensity to take over. So plant them in odd corners of the yard where they can be kept in check with the lawnmower.
How to grow it:
In full sun or partial shade, mints will be happy. Buy plants—it’s easier than waiting for seeds to grow. Enrich the soil, keep it evenly moist and this perennial will shove up some tender shoots for your first julep on Derby Day.
How to eat it:
Peppermint (Mentha peperita) is the all-around mint for fruit anythings. (And there are many varieties from which to choose.) Spearmint (Mentha spicata) is best drunk in tea or julep. But mint varieties are easily interchangeable, especially if the plants run together and you forget which one is which! Doesn’t matter; all mints are good. Dry the stems upside down in a paper bag, and keep them on hand all year.
Next herb: Make time for Thyme.

Cucumber Mint Dip
2 cups diced cucumbers
2 cups yogurt
1/2 cup minced sweet onions (optional)
1/4 cup raisins
1/4 cup minced fresh mint leaves or 2 tablespoons crumbled dried mint
Salt and freshly ground black pepper to taste

Mix all ingredients. Cover and refrigerate one hour. Serve with pita bread.