A question about a recipe: Summer Squash Gratin with Salsa Verde and Gruyere. What is the best variety of mint to grow for use in this dish?
I.e., what plant name should I ask for when I go to an herb nursery to buy mint for this? I live in a cool marine climate if that makes any difference. And the plant will be in a large terra cotta pot with some full sun. Thank you so much. ;o)