Instructions

1. Submerge the base of the mint stems in a glass with 1 inch of water in the bottom. This will keep your mint leaves fresh to use in a variety of meals. Cover the entire glass with plastic wrap to prevent evaporation and refrigerate for up to one week.

2. Chop fresh mint leaves to add to tabbouleh, salads, vegetables, omelets or scrambled eggs just before serving.

3. Pair chopped mint with cooked and chilled peas, asparagus, eggplant, corn, potatoes, or baby carrots. Serve whole vegetables with mint as a salad, or puree the vegetables and mint for a refreshing spring soup.

4. Roll whole mint leaves into a lamb roast with salt and oil to create a flavor foil for the rich lamb meat. Request butterfly-cut lamb and lay out the cut on a surface. Place a mint, salt and oil mixture on top of the lamb and roll. Secure with butcher's twine and bake for a different take on lamb and mint jelly.

5. Add finely chopped or crushed mint to any chocolate dessert for a classic chocolate mint flavor. Leftover whole mint leaves can be used for garnish.