“An herb is the friend of physicians and the praise of cooks.” — Charlemagne

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Our garden has been neglected since Mom isn’t able to tend it. But chives and mint are still vibrant in our wild garden patch.

Several species of mint grow in our cool climate. Peppermint has purple, lance-shaped leaves; spearmint leaves are grayish and round. Chocolate mint is known for its brown stems.

These aromatic, vigorous perennials grow wild throughout Europe, Asia, Australia and North America. The aromatic, perennial herbs range from small plants in the lawn to shrubs that are 3 or 4 feet tall.

The leaves often feel soft and downy. They have serrated edges and are arranged in opposite pairs on the erect stems. The small flowers bloom in clusters and range in color from white to pink or purple.

Mint is a popular seasoning in many cuisines worldwide. It is also used to freshen breath. Medicinally mint is used to treat upset stomach, gas, and bloating since it helps relax stomach muscles. It also opens congested sinuses and has antimicrobial qualities.

Menthol, an active ingredient in peppermint, has a numbing, cooling effect and is often part of lotions and skin creams.

Chives shoot up tall and straight, with tubular leaves and purple blossoms. This hardy perennial is sometimes found in the wild. I use sharp scissors to cut off handfuls at a time.

Chives are the most delicate of the alliums, which include the stronger-flavored onions and garlic. They originated in China where they are still widely used, and were brought to Europe by Marco Polo. Today they grow wild throughout the northern hemisphere.

Like other alliums, chives have antibacterial properties. They also improve digestion, reduce high blood pressure and contain vitamins A and C and minerals potassium and calcium.

Fresh herbs don’t last long, so harvest only what you need after the dew has dried but before the afternoon sun dries them out.

Store them in the refrigerator wrapped in a damp paper towel — or better yet, place them in a glass of water in the fridge, like you would cut flowers.

You don’t need a lot; just a little goes a long way to make mundane dishes exciting.

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Minty Yogurt Sauce

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Ingredients:

1/2 cucumber, finely shredded

1 clove garlic

1/2 teaspoon salt

1 cup plain yogurt

1/4 cup minced fresh mint

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Directions:

Grate cucumber into bowl. Sprinkle with salt; add crushed or finely minced garlic. Stir to combine.

Fold in yogurt and mint. Set aside.

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Serving ideas:

Use to top lightly steamed vegetables, like asparagus, peas, carrots, kale, chard or spinach.

Garnish with chopped hard-cooked eggs, ham or turkey and serve with parslied potatoes or cooked spaetzle for a complete meal.

Use as a salad dressing for fresh summer greens.

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Herbed Summer Salad

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Ingredients:

2 cups cooked brown rice, or 3 cups cooked spiral pasta (like Radiatori or Fusilli)

2 eggs

1 small head red leaf lettuce (3 to 4 cups shredded)

1 or 2 cups fresh spinach or dandelion greens

2/3 cup fresh minced chives

1/3 cup fresh minced mint leaves

1/3 cup fresh minced Italian parsley

1 bunch radishes, washed and thinly sliced (about 6)

2 – 4 Tablespoons sour cream (can use part yogurt, part sour cream)

2 Tablespoons buttermilk or milk

1/2 teaspoon salt

1/3 cup crumbled feta cheese or blue cheese, optional

1 hard-cooked egg, optional

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Directions:

Cook rice or pasta in salted water according to package directions. Set aside to cool.

Cook the eggs 6-7 minutes, until hardboiled, set in cold water, peel and set aside.

Add lettuce, spinach, chives, mint, parsley, radishes and chopped hard-cooked eggs to rice or pasta, and stir gently. In small bowl with wire whisk or fork, blend sour cream, buttermilk and salt. Fold into the salad. Serve chilled.

Option: Garnish with hard-crumbled cheese and hard-cooked egg

Serves 3 to 4.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.