Janet Bostwick wrote:
>
> You know, I grow mint and spearmint. I adore the aroma. There are only 2
> places that I can tolerate fresh mint leaves. One is to take a couple of
> sprigs of mint, twack it against the side of the sink and put it in with the
> sun tea to brew. The other is a salad that I have a recipe for. It calls
> for a tiny amount of mint and I think some oregano. The herbs add a
> 'something,' but can't really be tasted. Tabouli just has too much mint.
> It's like eating grass. A health food place around here used to make a
> tabouli sandwich that I adored, but the mint was minimal.

It is pretty good added to a yogurt cucumber sauce.