I love to see mint in a mint julep and beyond that I don't really have much use for it. However, mint has taken hold of my backyard to the point where I should be selling it in bunches at the local farmer's market.
It's always a nice decoration on a dessert plate but I think that concept only works in restaurants - at my house if I'm having a dinner party, realistically that sprig will never make it on to the plate. After a few courses, with wine always flowing in copious amounts, I'll tell myself - oh, next time. Hopefully the pie and whipped cream WILL reach the guests. Mint adornment? Who cares?
On the other hand fresh mint can always play a role - especially in this soup. It really defines the taste and makes for a great first course. —blanka.n
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