I don’t know about your garden, but in summertime the mint in my own vegetable patch always threatens to take over. I love that sweet herb, but how many juleps can one gal make? Luckily I was in Portugal recently and I found that mint, or hortelã, as the Portuguese call it, was a common ingredient throughout the meal there. I ate it in soups, from a refreshing, chilled green melon soup to a lemony chicken sopa; it was paired with fava beans for fish; and, along with olive oil, it dressed a “carpaccio” of thin-sliced oranges for dessert.
But the very best minty dish I tried was the arroz de hortelã — mint rice — at Luar de Janeiro, a low-key, traditional restaurant in the Medieval town of Évora.