Aromatic and just a little bit exotic, this widely available herb will elevate your next meal from ordinary to divine.

Long before those curiously strong mints were in vogue, a plant with pointed, bright green leaves and a cooling, cleansing taste freshened palates. And while there may be a few dozen varieties of packaged mints at the candy counter, there are more than 500 varieties of this perennial, aromatic herb in the wild—a much better selection.

The two most popular varieties of mint, peppermint and spear­­mint, were brought to the United States by European colonists. Once planted, the herb took off, proliferating like an untamed, yet tasty, weed. Today, mint grows wild throughout most of the world, and is cultivated in Europe, the U.S., and Asia. Mint leaves can be used fresh, dried, and in oil extracts.

Mint adds its distinctive, refreshing flavor to a variety of savory and sweet dishes. Mint jelly and mint sauce—typical garnishes for lamb—are some of its most familiar uses here in the U.S., but the herb is widely used in many ethnic cuisines. In the Middle East, mint lends its bright flavor to such mezze as tsatsiki (yogurt and cucumber spread with mint) and stuffed grape leaves. Vietnamese cooks throw fresh mint by the handful into salads, spring rolls, pho, and other noodle dishes. And the herb is essential to a number of Sicilian specialties, including Tonno al Forno (baked tuna with garlic, mint, and anchovies) and fennel and citrus salad. Mint is used in soothing hot and cold teas, and in cocktails like mint juleps (Southern U.S.), mojitos (Cuba), and caipariñas (Brazil).

Peppermint is quite pungent, with dark green leaves, purple-tinged stems, and an aggressive, almost peppery flavor. Because of its intense flavor, it is primarily used for flavoring liqueurs, candy, and desserts.

Spearmint has a much milder flavor and fragrance than its peppermint relative, making this particular mint much more suitable for use in the kitchen. Applemint is a good choice for those looking for an even milder flavor than spearmint. It has lilac or pale pink flowers, and as its name suggests, the mild flavor of apples. It is used in salads and vegetable dishes.

Basil mint, so named for its similar appearance to basil, has a smooth lemon-mint aroma, and is delicious stirred into cake and cookie batters. Pineapple mint, which smells richly of its namesake fruit, is catching on as a garnish, and in teas and vinaigrettes. Red Raripila mint is yet another type of spearmint; it has a strong but sweet flavor, with dark green leaves, purple flowers, and as its name suggests, red stems. Lemon mint’s potent flavor is too strong for most cooking, but it makes a refreshing addition to summertime iced drinks.

Choose mint leaves that are evenly colored with no signs of wilting. Mint is best used fresh and should be stored only for a brief time. Store bunches of mint in the refrigerator, with the stems down, in a glass of water with a plastic bag over the leaves. Mint can last up to a week, if the water is changed every two days.

Dried: While fresh leaves are preferred by many chefs, dried mint has its uses. Dried leaves are common in Middle Eastern cheese-pastry fillings, yogurt dips, sauces, grains, and in stuffed vegetables. And any leftover dried leaves make a great pot of tea.