Fresh mint. Aww, the harbinger of spring. We love the hearty herb that comes back with a vengeance and unless watched can take over the garden. But once you have it, you’ll find it’s beautful outside and in (we cut and plunk it in vases for months), and more versatile in recipes than you ever imagined. You can garnish with it of course, but also whirl it into pestos, chop and toss in pastas, muddle for drinks and chiffonade for salads. Get cooking.
Cucumber, Peanut and Mint Salad