THE TENACITY OF MINT

Mint became a summer staple when we discovered how it flourished near the leaky garden faucet under the hot sun and unintentional drip irrigation. Added to iced tea and homemade lemonade, it reminded this northerner of her grandmother and the slower pace of her southern roots.

I went a little mint-wild when I started a new herb garden from nursery selections and friends` clippings. I added patches of pineapple mint, peppermint, spearmint and apple mint in the center of the garden.

The following year, I discovered the tenacity of mint. Once rooted, it spreads to all four corners and is impossible to dig up. Four large plants cheerfully smothered all the other herbs, so after I dug that garden under, I planted mint in its own container. By late June it`s abundant but contained, and ready to be added to summer recipes.

KENTUCKY ICED TEA

Homemade summer drinks in our refrigerator always include this delicious mixture of tea and lemonade, flavored with mint. Adjust the sweetener to the tartness of the lemons.

2 cups packed fresh mint leaves

Juice from 4 large lemons

1 quart boiling water

4 black tea bags, decaffeinated or regular

1/2 to 1 cup sugar or honey or to taste

In 2-quart heat-proof pot or pitcher, combine mint, lemon juice, water, tea and sugar. Let steep 30 minutes, then strain.

Adjust sweetness to taste. Serve warm or iced. Makes 4 servings.

PEAR RELISH WITH MINT

Serve this minty relish alongside grilled entrees.

4 firm Bosc pears, peeled, cored and chopped

2 garlic cloves, finely chopped

1 teaspoon grated fresh ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 cup packed brown sugar

1/4 cup apple juice

1/3 cup apple cider vinegar

1/4 cup chopped fresh mint

In large Dutch oven, combine pears, garlic, ginger, cinnamon, allspice, brown sugar, apple juice, vinegar and mint. Simmer 20 minutes until fruit softens.

Refrigerate overnight or at least 8 hours before serving to blend flavors. Makes 8 servings.

FARFALLE WITH THREE-HERB PESTO

Pasta with this unusual three-herb pesto tastes light and exotic. It`s also great tossed with steamed broccoli or cauliflower.

2 cups chopped fresh parsley

1 cup chopped fresh mint leaves, plus extra for garnish

1/2 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/4 to 1/2 cup chopped pine nuts

2 tablespoons olive oil

2 large garlic cloves, minced

Salt

6 cups hot cooked farfalle (bow tie pasta)

In blender set on low speed, pulse parsley, mint, basil, Parmesan cheese, pine nuts, oil and garlic until mixture is pastelike but not pureed. Add salt to taste. Stir well.

Transfer to large mixing bowl. Add hot farfalle and toss to coat. Garnish each serving with mint leaves. Makes 6 servings.

(Mary Carroll is the author of the ``No Cholesterol (No Kidding!) Cookbook,`` Rodale Press.)

(c) 2000, Mary Carroll. Distributed by the Los Angeles Times Syndicate.

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Author: Mary Carroll