Mint leaves bring bright, cooling flavor to lots of dishes.

• Drinks: Muddle into lemonade, iced tea, or sparkling water.
• Salads & sides: Toss with cucumbers, tomatoes, grains, or fruit.
• Savory cooking: Stir into yogurt sauces, marinades, spring peas, rice, or lamb dishes.
• Desserts: Fold into whipped cream, chocolate sauces, or simple syrups.
• Tea: Steep fresh or dried leaves for a caffeine-free herbal tea.

Tips: Fresh mint shines at the end of cooking for a bright finish; dried mint performs well in rubs, stews, and teas. Crumble dried leaves to release aroma and start with small amounts, as dried is more concentrated. Adjust to taste based on variety and form.

If you’re looking for minty flavor without added sugar, these ideas can help:

• Infuse: Add fresh leaves to plain water or unsweetened iced tea.
• Mix-ins: Stir chopped mint into fruit salads, plain yogurt, or smoothies sweetened only by fruit.
• Mocktails: Muddle mint with citrus and top with sparkling water.
• Savory sauces: Blend mint with herbs, lemon, and olive oil for a bright drizzle.
• Dry rubs: Use dried mint with spices for grilled meats or veggies instead of sweet glazes.

Mint leaves add aroma without sweetness, so pair them with naturally tart or creamy ingredients for balance. Check ingredient lists and choose unsweetened bases when possible, then adjust mint levels to your preference.

Mint-infused water is simple and refreshing:

1. Prep: Rinse 8–10 fresh leaves and gently bruise them to release flavor.
2. Combine: Add to about 1 quart of cold water; optional slices of lemon, cucumber, or berries.
3. Chill: Refrigerate 2–12 hours, tasting as you go. Remove leaves when you like the strength.
4. Serve: Pour over ice; top with sparkling water for extra fizz if you prefer.

You can also steep a pinch of dried mint in hot water, then chill. Keep everything clean and refrigerated to maintain freshness, and enjoy within 1–2 days for the best flavor. Results can vary based on leaf variety and personal taste.

Both are mint, but their flavors and best uses differ:

• Spearmint: Milder and slightly sweet with a gentle, fresh aroma. Great for salads, yogurt sauces, grain bowls, savory dishes, and everyday iced or hot herbal tea.
• Peppermint: Cooler and more intense, with a bold, refreshing taste. Often used in desserts, chocolate pairings, festive treats, and stronger herbal teas.

If you’re swapping one for the other, start with less—especially when using peppermint—and adjust to taste. Whether fresh or dried, intensity can vary by variety and form, so add gradually to reach your preferred flavor.

Both work, but they shine in different ways:

• Fresh mint: Bright, leafy flavor for finishing salads, salsas, bowls, and quick sauces. Add near the end of cooking.
• Dried mint: Concentrated and convenient for rubs, stews, and herbal tea. Add earlier so it has time to bloom.
• Substitution guide: A common starting point is about 1 teaspoon dried for 1 tablespoon fresh, then adjust to taste.
• Shopping tips: Choose vibrant fresh leaves without dark spots; for dried, look for sealed packaging and a fragrant aroma.

Fresh herbs are typically in Produce; dried leaves are often in the Spice or Tea aisle. Pickup and delivery options may be available in your area.