I'm going to start growing mint in a pot on my back deck as I've grown tired of never using all the mint I get at the store in time.
But I want to use my mint for a few different purposes:
I looked into getting the Kentucky Colonel (spearmint), which is supposedly the quintessential mint for cocktails, but I just worry it will be overpowering in the other dishes I want to make.
is there a versatile mint to grow for all these foods, or do you think the colonel will be good? I'd like to use some type of spearmint.