It's true, mint is a real-estate-hog in the landscape or garden, but that little inconvenience aside, mint is an herb you don't want to live without. And because it's expensive to buy (in those wastefullittle plastic containers) in the grocery store, I grow my own. I just placed it in an area where I didn't care if it ran amok (and run amok it does). If you don't have that luxury, plant it in a pot. But plant it you should.

Now here's why it's such a great addition to diet and life in general, in terms of health and well being:

• Mint activates the salivary glands helping to get our digestive juices flowing.
• Mint eases sensations of nausea.
• When applied topically, mint is helpful in treating headaches.
• Mint aids congestion. The compounds in mint help to open the nasal passage and lungs.
• Mint soothes stomach inflammation.
• Mint freshens breath (duh), but did you know it also inhibits the growth of bacteria inside the mouth that are a major cause of the bad breath?
• Mint aroma is energizing and invigorating.
• Mint has antibacterial properties, so mint oil added to your homemade cleaners not only smells good, it kills bacteria.

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And then there's the food aspect of mint.

Here are 12 wonderful ways to use this versatile herb in cooking and baking. Besides using as a timeless garnish:

• Use as a salad ingredient. Chop up a few leaves and add them to your salad. Mint adds great summery flare to salads with ginger, citrus, cilantro, beets, nuts, feta, grapes, or parsley.
• Add to a marinade. Mint adds an interesting layer to spicy or citrus-based marinades on poultry or seafood. My go-to: Add chopped mint to orange juice, hot sauce, olive oil, salt and pepper to marinate shrimp before grilling.
• Use in pesto. Toss a handful of mint in with your basil for an updated version of this summer classic.
• Use for crostini. Pulse mint with sweet green peas, olive oil, Parmesan cheese, salt and pepper for a quick and easy crostini topping.
• Use in a side dish. Mix mint into grain salads, such as tabouli, couscous, or faro. Add a handful to whole-wheat pasta salad or to roasted potatoes.
• Add to chocolate. Whether mixed in with baked goods, candies, puddings or ice cream, the mint-chocolate combination is pretty much a match made in heaven. Next to peanut butter and chocolate of course.
• Add to smoothies. Throw a few leaves into a pineapple, melon, or strawberry smoothie for a refreshing and energizing twist.
• Make a sorbet. Use as a palette cleanser in between courses or to finish a meal as a cool way to prepare your taste buds for what's next. Plus, you'll impress family/friends.
• Make a cocktail. Nothing says summer like a refreshing, minty cocktail. Muddle fresh mint leaves with agave nectar and lemon; add ice and rum, shake and top with club soda for a delicious mojito.
• Make fancy ice cubes. Add chopped mint leaves to your ice cube trays. Why? Because it's just plain cute.
• Brew up wonderful tea or jazz up your lemonade. Mint leaves steep into not just a tasty but healthy tea. And not only does mint make a jug of lemonade look pretty, mint leaves add a delicious flavor layer to this popular drink.
• Enhance fresh fruit salad with mint-infused sugar or xylitol. With mortar and pestle, grind 1/4 cup minced mint leaves into 2 tablespoons sugar or xylitol until well blended. Fold this into a variety of diced fresh fruits. Cover and refrigerate at least 3 hours. You will LOVE how this brightens the flavor of the fruit without overpowering it.