Different varieties of it can be found growing all over the world. They’ve found their way into our food, drinks and hygiene and cleaning products.

Even though peppermint is bracing in toothpastes and gum, spearmint is valued for its sweet and cooling flavor in the kitchen.

Mint leaves can be used intact, chopped, blended or thinly sliced in a chiffonade. Consider adding it to salads — it adds flavor to basic lettuce mix or a spring salad of snap peas, pea shoots and radishes. It also pairs well with fruit salads that feature mixed berries, melons or summer stone fruits.

Mint can add interest to a side of cooked grains, makes a lovely garnish for a warm side and provides punch to a cold grain salad like tabbouleh.

If mint jelly isn’t your jam (ha!), consider making your own minty cilantro chutney or chimichurri for lamb, any animal protein or cooked legumes and pasta. Or sub out mint for basil in a refreshing pesto. Remember that mint leaves will oxidize and darken, but oil can help slow the process.

Beverage booster: Mint can make an excellent tea on its own, but fresh whole sprigs can also be steeped in a pot of brewed black or green tea for additional nuance. Muddle some with a bit of sugar and you’re on the way to a mint julep, mojito or a riff on other classic cocktails.

Mint has a crazy number of varietals, (chocolate, orange, apple) so growing it is the best way to explore its full potential. Be warned: It can easily overtake a garden and become invasive, so consider growing it in pots or in a raised bed. It likes moist conditions and partial shade and can thrive even in full sun. Mint is hard to start from seed and the results can be unreliable, so your best bet is to buy it as a starter or propagate it from a cutting.

If you grow your own, consider drying the leaves for use in teas, stews and sachets. Bundle the cut stems and dry by hanging them upside down in a well-ventilated space. Keep the dried leaves in an airtight container.