This post was contributed by a community member. The views expressed here are the author's own.

Arts & Entertainment

Farmers’ Formula: Recipes From the Market

Fresh mint is good to keep around for a variety of uses, from soothing headaches to making mojitos.

The Ingredient: Mint

Mint is good for more than mojitos. Now that the weather is warming up, this truly amazing herb is beginning to crop up everywhere. Once planted, it grows wild like a weed, so you do need to  to keep it in check so it doesn’t take over your garden. However, there are an abundance of uses for the herb—and an abundance of reasons it’s good for you to keep it around.

Mint promotes digestion, and is a powerful stimulator for those suffering from loss of appetite due to illness. Its aroma triggers both the saliva glands in our mouth and the glands that secrete digestive enzymes, facilitating digestion. Along the same lines, it is very useful in combating nausea, and the inhalation of crushed mint can soothe an upset stomach as well as ease headaches. The aroma aids in the decongestion of the nose, throat and lungs and is helpful for those suffering from asthma and allergies as well as the common cold. We all know how useful mint is in freshening the breath, but did you know that chewing on a mint leaf actually inhibits the growth of certain less than pleasant bacteria in the mouth? Finally, it is a powerful antiseptic, quite handy in smoothing insect bites and stings and pimples.

Find out what's happening in Manhattan Beachfor free with the latest updates from Patch.

Like I said, good for more than just mojitos—although it works just fine for that, too.

The Recipe: Summer Squash and Cucumber Mint Salad

Find out what's happening in Manhattan Beachfor free with the latest updates from Patch.

1 large cucumber

2 medium-sized yellow summer squash

½ cup loosely packed mint leaves, coarsely chopped

½ large red onion, minced (about a ½ cup)

1 cup of plain whole-milk yogurt

1 tablespoon of extra-virgin olive oil

1 tablespoon red wine vinegar

sea salt and pepper to taste

Slice the summer squash and the cucumber into thin rounds (do not peel, and use a mandoline to slice the squash if you have one). Toss in a large bowl with minced onion, set aside. In another bowl, mix all remaining ingredients with a spoon until flavors are well-blended. Pour the yogurt dressing over the cucumber and toss. Salt and pepper as desired, and serve!

The views expressed in this post are the author's own. Want to post on Patch?