mint

Fresh mint has a short window when it’s at its best, and these recipes make the most of it.

The collection leans heavily into drinks, which is exactly where mint belongs in late spring and summer — muddled into a julep for Derby Day, worked into a simple syrup that makes mojitos faster and more consistent, or frozen into wine popsicles for a warm afternoon. A virgin Moscow mule and a raspberry bellini mocktail round it out for anyone skipping the alcohol.

Grow a pot on your porch and you’ll always have a reason to use it.