• Finely chop two teaspoons mint and add to chocolate pudding recipes that use about two cups milk. Increase or decrease the amount of mint to suit your recipe.

• Add a few mint leaves to the cooking water for peas and other fresh beans.

• Chop a tablespoon of mint and add to lamb stew - for one to two pounds of meat.

• Steep a cup of mint leaves in a pint of cider vinegar for two weeks. Strain and add 2 cups honey to make a sauce for fruit compotes, waffles and pancakes, ice cream, and to add to iced tea.

• Chop two or three tablespoons mint leaves and stir into a cup of hot pepper jelly. Mix with cream cheese for a hot and cold dip or spread.

• Use whole mint sprigs to garnish fruit salads, melon slices, berries in cream and strawberry shortcakes.

• Mix 3 tablespoons chopped mint leaves and a tablespoon chopped chives with a cup of yogurt as a dressing for peeled and sliced cucumbers.