I have a weird mint that's supposed to be good in mojitos or something, so that's my advice: mojitos. Or maybe you could make mint sugar like you do with vanilla sugar and lavender sugar? Just let them sit together for a bit 'til the sugar is minty?

You're a vegetarian, right? Maybe chimichurri (with the parsley) on grilled firm tofu?

You can freeze them to use later in sauces or soups (they defrost a little wilty and dark but still flavorful).

You could make Ice cubes with mint in them to put in all of your summer drinks, even water would be better with a little mint cube in it. Bonus points if you also add lime or lemon juice to the cubes.

You can definitely make a good parsley and mint pesto (since mint and basil are close cousins) and use it over pasta or baked tofu.

Yeah, I've got a mild mint that works well with the Persian food, and is good for mojitos and juleps, and then I've got a sharper, stronger mint that I don't know what to do with.

You'd make chimichurri with parsley? I thought that was cilantro. But since I've got way more parsley…

Has anyone actually tried to make a mint or cilantro pesto?

And I'm still drinking the tarragon vodka from the last time that I had too many herbs.

I like to make herb oil to drizzle over foods just before serving. Just zap washed & dried herbs --- parsley is nice all on its own, or with stronger herbs --- in a blender with a generous glug of oil and, if you want, some seasoning: a couple of capers, some pepper, some salt, a little lemon zest and juice, a tiny tiny tiny bit of garlic.

Once I've made a jar, I use it on everything: drizzled over pasta dishes or on frittata, in a small dish as a dipping sauce for oven fries, to add a fresh little spark to goat cheese or other mild cheeses, spooned over tapenade and spread on crackers for a snack. It's really bright and fresh and spring-y.

It will keep in the fridge for a while, especially if you blanch the herbs first, but for long-term storage, I keep it in the freezer. You don't need to thaw the whole thing; just gouge out a chunk with a fork and put it in a dish to liquefy, or put it still frozen onto hot food. (Mmmm, steamy-hot baked potato with parsley-lemon oil melting on top. Oh, my.)

You can also just process the herbs and oil without seasoning, which gives you more options for cooking with it later. I do both of these all the time, and am always glad to have the oils in the freezer! Just be sure to label them before freezing; jars of frozen-solid dark green oil flecked with herb specks are hard to tell apart.

Vegetarian mint??

What does the other kind eat?

Oh, and: Got anything to do with, like, a pound of parsley?

It's a crappy time of year for potatoes, but garlic fries with lots of cilantro and/or parsley, or just fries dipped in a cilantro pesto is sounding super tasty to me right now.

The super spicy mint sounds like some of the Asian ones - possibly a variety of Vietnamese mint? In any case, fry up some curry paste (Thai if possible), add stock and coconut milk, stir and add shredded ginger, fish sauce (or vegetarian substitute), fried tofu, rice noodles, beansprouts and garnish each bowl with a handful of mint and finely sliced red chili to taste. Slurp down as required. Very good for colds.

I've actually bought packaged cilantro pesto so it's not a new idea.

One thing I like to do with a fuckton of mint is to boil small red potatoes with the mint. The two go together surprisingly well.

I have an herb garden in my kitchen and I make my own sugar scrubs, body butters, sea salts, soap, hair rinses....that kind of thing. It's a great way to use herbs - for color, for fragrance, and for their properties. Mint is just great in bath salts, parsley is a great soap additive. If you like I can post some recipes. Soap is a big deal/long process, but the others are super easy and anyone can make them.

Yes I've made and eaten parsley pesto (I put walnuts in instead of pine nuts) and it was good. Tasted very refreshing and light over ravioli.

I've made parsley pesto before also.
Seconding the recommendation for the chimichurri.
If you like Indian flavors, you might want to make a mint chutney with your mint. I have cravings for this stuff at random times and it's good with just about anything. Mint chutney sandwiches (bread, butter and mint chutney) are the awesomest. Also great as a dip for french fries or spread in wraps or with eggs and toast or so on. Here's a recipe that looks pretty yummy. If you do end up making it, google pudina chutney for ideas of what to serve it with, as it's an essential ingredient of a number of yummy Indian dishes.

Parsley pesto, cilantro pesto: What, about three, four cups of green mass to a half cup parm and eighth cup pine nuts? Little salt, pepper and some olive oil?

Mint chutney's a pretty good idea too.

stick the ones you really like in a glass of water to see if they throw off some roots then pot them up! I put some french tarragon in water just to keep it fresh cos it so delicate and was surprised after 5 days to see roots develip. I now have two bigger plants. With the mint make tzatsiki, greel garlicky youghurt.