I was just cooking with some mint (frozen, bought a few months ago), and I was thinking that I ought to buy myself some mint plants so that I have a fresh supply.
I like it as an ingredient, I have one delicious meatball curry recipe that uses it, and I was just trying a mixture of garlic, mint water and yoghurt in place of water for cooking rice. It smells good so hopefully it will taste good.
When I was still living in Lower Hutt with my parents there was a patch of mint growing in the back yard in a rather poorly maintained area of garden, there was some other plant that also grew there with mint like leaves, something vaguely related I think, but I never tried eating it, could have been poisonous.
Anyway, the place where the mint grew was level with the lawn and there was no barrier between it and the lawn, so my Dad regularly mowed over it, resulting in a vastly reduced supply. Sometimes resulting in meatball curry without mint, the recipe book suggests coriander as an alternative but I do not think it works as well, parsley works very well as a substitute, weirdly enough.
Back to the rice cooked with mint, garlic and yoghurt, I will be having it with a lamb stew made from onions, tomato, tumeric, chilli, cubeb pepper, a ground up dried lime (loomi) and baharat.
You can get the dried limes at Moshims in Newtown, if you happen to live in Wellington. You can also get the ingredients to make baharat there.