Don't try ingesting peppermint oil, however. It is highly toxic, even in very small amounts. Spearmint offers many of the same health benefits but is used more often in cooking. The sweet, sharp flavor of this mint is popular in sauces accompanying lamb, and the mint julep is a classic summer drink of the American South. Middle Eastern and Asian cuisines use mint more widely because it complements the pungent spices of Eastern dishes.
Fresh mint is used whole, chopped or minced in cooking.
It bruises easily and should be handled with care. Mint turns black when cooked with acidic foods, such as tomatoes. Since mint's flavor evaporates quickly when the herb is exposed to heat, it's best to add mint to a dish at the very last minute of the cooking process. Mint is delicious in grain dishes. For a bulgur and tomato salad, toss chopped fresh mint with lemon juice, allspice, scallions, olives and chopped cilantro.