Mint

Some mint varieties are stronger flavored than others. The robust ones can be chopped and added to a vinaigrette for a salad, while the milder types, usually with larger leaves, can be used as salad greens along with basil and arugula. Lightly chopped mint is always a pleasant surprise on top of fruity summer tomatoes, and is a classic addition to the French salad of cucumbers and crème fraiche, or to the Indian salad of cucumbers and yogurt known as raita. Mint can also be snuck into any sauce or salsa that might otherwise call for cilantro, especially when chiles are part of the mix.