Mint, all of it!
There are some great mint discussions here and I'm adding my two-cents worth and hoping some of you will contribute your experiences.
When I was in my early teens, my grandmother liked making tea from balm, a strong mint that grows wild in East Texas. I remember how happy she was when we kids found her a batch. My mom also used to have a really nice clump of peppermint growing by the faucet outside and I liked eating it raw but Mom also made a summertime drink by adding a few ice cubes to a blender filled with Welch's grape juice and then she added some fresh mint leaves to the blender. It sure gets a lot of green specks between your teeth but is worth it for the refreshment.
Now I have a couple of outdoor pots with peppermint and spearmint. I sometimes use fresh leaves for decorating a citrus pie and I just grab a few sprigs now and then and eat it raw. It's also really good added to your cold water pitcher in the 'fridge. It keeps well and can be refilled several times using the same mint, just to give the water a mild mint flavor.
I'm reading here in the forum that I need to re-pot my mint to keep it from becoming root bound. My planter is about 20 inches in diameter and 10 inches deep. It's currently overflowing with mint and spearmint mixed. How do I know when to re-pot? I have a bunch of extra mint growing on the ground near my air conditioner drip line so I have plenty of runners to play with. Are there any good recipies that use both mint and lemon juice? I'm also trying to figure out to use lemon juice by the gallon.