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“Michael was mint chocolate chip for her. She could try other flavors, but he’d always be her favorite.”
― Helen Hoang, The Kiss Quotient

“Love has no number.”
― Anthony Liccione

“For 20 years, I faced ‘Get Outsâ€� (by publishers), did not sell copies of my books, but I kept on trying. Junoon hona bahut zaruri hai, aur thoda sa pagalpan bhi (Passion is important, so is a bit of craziness).

MINT
New Delhi
2nd May, 2016”
― Laxman Rao

“So next time you have mint chocolate chip ice cream, you can thank Persephone, though it can be a little hard to eat the stuff when you realize it's made from smashed river nymph.”
― Rick Riordan, Percy Jackson's Greek Gods

“Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.”
― Jessica Lawson

“Linda," though, had a flavor that was so assertive that I almost spit when I first heard DeAnne say it. It wasn't the artificial, mellowed-out mints of toothpaste and chewing gum. I would soon identify the taste of mint leaves fresh from the garden, warmed by the sun, their aromatic oils primed and intensified. But when I first heard "Linda," I had no memory of tasting any of the other flavors that accompanied the English words that were already a part of my vocabulary, but I must have as well.”
― Monique Truong, Bitter in the Mouth

“Striped mintbush

Meaning: Love forsaken
Prostanthera striatiflora | Centtral Australia

Found in rocky gorges and near outcrops. Very strongly mint-scented. Narrow leathery leaves. The white flower is bell-shaped with purple stripes inside the bloom and yellow spots in the throat. Should not be ingested, as it can cause difficulty in sleeping. Vivid dreams are also symptomatic.”
― Holly Ringland, The Lost Flowers of Alice Hart

“A mint won´t cut it.”
― David Thorne, Deadlines Don't Care If Janet Doesn't Like Her Photo

“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys.
I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers.
Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste.
What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor.
Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp.
The chutney is best savored when licked from a plate!”
― Amulya Malladi, Serving Crazy with Curry

“It's posh, but there is a kind of freshness to it... not lemony, but..."
"Pennyroyal," said Polly, looking at Guy, who pointed his left forefinger at her as he swung back onto his stool. "Mint. I normally hate mint in anything, but it works here."
"Bang on it. Just a tinge of toothpaste among all the earthy stuff to freshen it up, that was my thought."
"And a very soft rose," said Polly. "I think there's a lot more to come, this is a very quiet beginning for you. What are you calling this one?"
"First Light," said Guy. "I went for rose because they are one of the flowers that smell best in the morning- but not too much, because it's really all about what comes next. Do you like the name? I was going to call it Dawn's Crack, but thought better of it. But what is going to come through next is lots of lovely orris root, which has that musky morning bed smell to me- and it all just said 'waking up in the morning after serious hanky panky', so I went with that. And then there's the idea that you can experience first light after a long night without sleep, which I also like.”
― Maggie Alderson, The Scent Of You

“This mint plant, sheltered against Aunt Gert's cottage wall, seemed likely to make it to spring.
"Persian mint," she explained. "I planted it last summer. The first time I ever had it was in Jordan, on a tour for educators. They serve a drink there limonana, a frosty mint lemonade.”
― Rachel Linden, The Magic of Lemon Drop Pie

“Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else."
He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar.
But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.”
― Amanda Elliot, Best Served Hot

“A fairy ring, it stated, is very much like a doorway, and in several cultures it is perfectly acceptable to knock. Though most American and American-antecedent ethnicities do not practice such summoning, some bargaining cultures did, or do, practice the art.
Alaine skimmed several photographs describing Sicilian stories of joining with fairies to battle witches and the Scottish worship of nature spirits, none of which seemed particularly relevant. She was growing frustrated at the author's apparent disregard for the separation between folktale and true practice when the chapter settled on a long description.
Recent research into English witch trials have revealed a connection between bargaining culture and some occult forms of practice in which fairies are ritualistically summoned. Though some equate the practice with the concept of a "witch's familiar"... Here Alaine began to skim again until the author found himself back on track. Interviewees from several small villages recall stories that those bold enough to enter a fairy ring could summon a fairy by placing a silver pin in the center of the ring, repeating an incantation such as "a pin to mark, a pin to bind, a pin to hail" (additional variants found in Appendix E), and circling the interior of ring three times. It remains, of course, impossible to test the veracity of such stories, but the consistency of the methodology across geographical regions is intriguing, down to the practice of carrying a small bunch or braid of mint into the ring.
Alaine shut the book on her finger, marking the spot. Impossible to rest, indeed. She opened the book again. It began a long ramble detailing various stories of summoning, but Alaine didn't need the repetition to know the method. A short footnote added that Mint appears to serve in the stories as both attractant and repellant for the fairy creatures, drawing them to the summoner but preventing from being taken unwilling into Fae, unlike tobacco and various types of sage, which are merely deterrents.”
― Rowenna Miller, The Fairy Bargains of Prospect Hill

“My grandmother used to say that mint could heat up a man's blood. She told me that it was used in love potions in the olden times and soldiers weren't allowed to eat it lest they run amuck with lust. I remember her expounding on this subject over the Sunday roast and the cautionary look that she gave my grandfather as he reached for another spoonful of mint sauce.”
― Caroline Scott, Good Taste