Tel Aviv, Israel ? Mint julep. Mint mouthwash. Mint chewing gum. After-dinner mint chocolates.

While they are all so different, what they have in common is one of our favorite flavors and scents — mint, subtly fragrant, with its appealing light taste that finds its way into a vast array of dishes, drinks, confections, medicines and toiletries.

There’s something about mint that also makes it the quintessential herb for summer. Refreshing, stimulating and cooling, mint’s bright green leaves add unique flavor and color to more than just lemonade and garnishes.

In the Near East, where it originated, you’ll often find leaves of spearmint (Mentha spicata) in vegetable salads, cold soups or tea. In India, Asia and throughout the Far East, they are a frequent addition to curries, chutneys, spring rolls, salads and stir-fries.

While peppermint (M. piperita) is far more limited in the kitchen (except for the occasional recipe requiring the extract), it makes a fine relaxing tea that aids digestion, relieves stomach spasms and nausea.

You can find both fresh spearmint and peppermint almost everywhere. But there are many other types of mint that you’d be more likely to find at a plant nursery — for example, pineapple mint (M. suaveolens), also known as apple mint, with a gentle taste of green apple, or lemon mint (M. piperita citrata), a great complement to grilled fish.

Perennials, mint plants are easy to grow, and are best grown in a pot because they spread like weeds. They should be planted in moist fertile soil, and should be cut back frequently to encourage growth.

Back in the kitchen, use fresh mint to enhance the flavors of carrots, peas and fruit salads. Sprinkle it on grilled fish or transform it into mint butter, sorbet or jelly to serve along with lamb or pork. You’ll be amazed how it turns plain lemonade, iced or hot tea, and many a cocktail into a new and exciting “Beverage Experience.”

For a Middle Eastern touch, add fresh mint to individual and mixed vegetable salads, use it in rice and tabbouleh, and with everything lamb. For Indian-style fare, mix it with cumin, cardamom and cloves in vegetable and meat dishes; combine it with minced green chilies in fresh chutneys, and use it to bring out the best in a cooling cucumber, yoghurt and mint raita.

Mint leaves add unique flavor and color to more than just lemonade and garnishes. Its variety of uses include vegetable salads, cold soups or tea, and even curries, chutneys, spring rolls, salads and stir-fries.

For Far Eastern flair, tuck it into spring rolls, blend it with the flavors of ginger, shrimp and mango, or use it garnish a luscious tapioca and coconut-milk dessert.

Whatever you choose to do with fresh mint, you might be interested to know that you’re adding more than flavor. The various kinds of mint also provide some vitamins, minerals and even dietary fiber.

Throughout the Middle East, chefs and housewives pride themselves on cutting the vegetables in the tiniest and most uniform cubes. The following salad may be varied by the addition of chopped romaine lettuce and-or black olives.

Middle Eastern Vegetable Salad

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4 medium-ripe but firm tomatoes, diced

1 large hothouse cucumber or 3 medium cucumbers, peeled and diced

1 small green bell pepper, cored, seeded and diced (optional)

1 small sweet or red onion, finely chopped

4 small radishes, diced

1 to 2 tablespoons finely chopped fresh mint (or 1 to 1 1/2 teaspoons dried)

2 tablespoons finely chopped Italian parsley

1/4 cup olive oil

1 clove garlic, minced or pressed

3 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

Combine the tomatoes, cucumber, green pepper, onion, radishes, fresh mint and parsley together in a large salad bowl. If using dried mint add it to the dressing.

Whisk together the olive oil, garlic and lemon juice in a small bowl. Add dried mint if using. Season with salt and pepper to taste and pour over the salad. Toss gently. Best served immediately, or the salad gets soggy.

Makes 6 to 8 servings.

Tabbouleh, made with bulgur wheat, mint, parsley, scallions, and often tomatoes, originated in the Middle East, but you can find this delicious grain salad at the deli counters of most supermarkets, and at gourmet and health-food shops across America.

The greens-to-grain ratio may vary, as may the herbs, but the traditional basics are always parsley and mint. Serve this salad as an appetizer, in warm pita bread, or as a main dish salad.

Tabbouleh

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1 cup fine to medium-grade bulgur

1 cup finely chopped Italian parsley

1 cup finely chopped fresh mint leaves

1 cup finely chopped fresh basil leaves

1 cup finely chopped fresh dill or cilantro

2/3 cup finely chopped scallions (white and tender part of green)

1/2 cup extra-virgin olive oil

4 to 5 tablespoons freshly squeezed lemon juice

1/2 to 1 teaspoon allspice (optional)

Salt and freshly ground black pepper to taste

Rinse the bulgur and place in a medium bowl. Cover with room-temperature water and let soak for 30 to 40 minutes, or until tender to the bite. Drain well, transfer to a wire-mesh strainer, and squeeze tightly to remove excess water. Fluff with a fork to separate the grains.

Rinse the parsley, mint, basil and dill or cilantro, and remove the stems. Remove the roots of the scallions. Place on paper towels and let stand, turning occasionally, till thoroughly dry. Chop the scallions finely by hand, or in the food processor with on-off pulses, and add to the bulgur. Repeat with the herbs.

Whisk olive oil, lemon juice and allspice (if using) together in a small bowl, season with salt and pepper and pour over the bulgur-herb mixture. Toss gently with a fork. Let stand for 5 minutes, taste and adjust seasoning. Serve immediately, or pack in an airtight container and store in the refrigerator (fluff and refresh with a little olive oil and lemon juice before serving). Use within two days.

Makes 6 to 8 servings.

Although in most of the Mediterranean and Middle East, mint tea is made with fresh mint and black tea, in Morocco the traditional blend is fresh mint and green tea, served hot and highly sweetened in small glasses. Relaxing and calming, it also tastes great cooled and served on ice. Adjust sweetening to taste.

Moroccan Mint Tea

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1 1/2 tablespoons Chinese green tea, such as Gunpowder

4 1/2 cups boiling water

1 bunch (about 12 to 15 sprigs) fresh mint, stems removed

1/4 cup sugar, or more to taste

Warm a teapot by adding some boiling water, swishing it around, and discarding. Place the green tea, sugar and most of the mint sprigs in the warm teapot (set 4 aside for garnish). Add the 4 1/2 cups boiling water and let steep for 5 to 7 minutes.

Put a reserved mint sprig in each of 4 glasses, and pour tea over it.

Makes 4 servings.