If lush, velvety, spicy basil sings "summer," fresh mint is its springtime equivalent. Green-tasting and bright, it's good by the bushel—in tea, snipped into salads, smashed up with peas, or muddled into a julep (the Kentucky Derby's on Friday, after all). Plant some yourself, or buy a bunch of it, and use it in these 12 recipes:
How do you blow through a bunch of fresh mint? Share your ideas in the comments.