I recommend planting several varieties of mint in garden beds, window boxes and containers. Some, such as spearmint, are more versatile, others such as orange and pineapple mints are fancier and fun to use in cocktails, desserts and salads.
Orange mint in iced water or tea is as refreshing as it looks. I also use it to garnish cakes, add the leaves to citrus salads and steep in a mason jar with an orange cinnamon tea blend to make a delicious “sun tea.”
Pineapple mint is superb in fruit salads and makes a great garnish for coconut water drinks, sorbet and frozen yogurt.