Problem #1: Mint grows like crazy, and there’s a ton of it in my garden.
Problem #2: Even if we used mint twice every day, there would be more than we could ever use.
Problem #3: Mint will stay in the refrigerator for several days, but not much more.
Solution #1: Dry the fresh mint, allowing for its future use. (The same can be done with most herbs.)
Problem #4: I didn’t have any string, on which I wanted to hang the stems of mint. (Letting air circulate among the mint leaves helps them dry.)
Solution #2: Tape a bamboo skewer between walls (see photo) and hang the mint on the skewer.
Moral of the story: When cooking, even if you don’t have the exact ingredient or kitchen utensil needed, there’s usually something that can be used in its place.