Mint can be used fresh or dried. To dry it, hang it in bundles of four to six stems and keep it stored in a cool, dry, dark place. You can also remove the leaves from the stems and lay them out in a single layer to dry. Fresh mint can be stored in a glass with enough water to cover the stem ends and loosely covered with a plastic bag in the refrigerator. Change the water if it starts to cloud and your mint should stay fresh for about a week. You can also store the leaves in a sealed plastic bag in the refrigerator.
For a savory mint breakfast addition, add a pinch of nutmeg and a splash of milk to your next batch of scrambled eggs, then when the eggs are almost done, fold in a handful of chopped mint.