All good suggestions, which will make a dent in the jungle. I’m thinking I’ll use the rest to thatch the garage roof.
Tiki hut.
Chuck a few handfuls into a regular green salad. You can also infuse it into vodka very easily and have minty booze for whatever delightful summer concoctions you invent.
Use it in a Thai salad like this one.
If you can get away with it, just let it take over. It’s prettier than crabgrass, and smells nice when you cut it. And the dogs smell good after they go out for a nose-around. You know you can cook until doomsday, mint juleps in hand, and still never make a dent.
I’m currently letting lemon balm take over. I think I saw a sprout of mint, too, though–so it’s only a matter of time until the epic battle begins.
My fave lamb marinade is pomegranate juice, crushed black pepper, garlic, and mint, salt to taste. Marinate lamb chops or chunks for up to 2 days, then grill, basting with the reduced marinade. Apparently it’s an Azerbaijani thing, and it’s fabulous!
Ooo…that sounds really tasty. Gonna have to remind myself to try this sometime soon. It definitely sounds like something Caucasian.
Do you know anyone with pet chickens? All of my mother’s chickens like to have mint in their pens to nibble on, and it helps keep down the chicken smell too!
Got any stinky co-workers whose cubes can be stuffed with mint? 
We have a patch of it that’s about 3’ x 6’. I rip it back when it starts munching on the house or threatening the neighboring oregano. Other than that, why do you have to do anything with all of it? Pick what you want, leave the rest be.
yeah dry lots for tea, a nice winter drink or in the hours before wanting to sleep.
a fresh leaf in the mouth is a mild flavor enjoyment.
This weekend, I bought fresh mint at high cost: $1.99.
Consider yourselves lucky. I do.
You can make pesto from spearment, substituting mint for the some or all of usual basil. Surprisingly it doesn’t come out tasting minty at all.
We put it in big jugs of water all summer long.