Mint grows prolifically here in the Pacific Northwest and you have to be careful that it does not take over your garden. Spearmint is the most commonly available culinary variety, good in both sweet and savory dishes.
Many countries use mint in their cooking, including India, Iran, Lebanon, Israel, Vietnam, Thailand and many more. I use an entire bunch in one of my favorite Indian-inspired dishes, a winter squash and red lentil dal. And nothing makes salad rolls more vibrant than fresh mint. Chopped mint and diced melon with a glass or two of sparkling wine poured over it is one of the quickest and most elegant summer desserts imaginable.