It freezes fine if you want to cook it - maybe not so good raw? I chop it and put in a plastic bag. Keeps me going all winter!
I agree fresh mint tea is hard to beat. Fresh mint keeps well in a bag in the fridge with a small amount of water added.
I make a lovely courgette, pea and mint soup (also uses up courgettes from garden). This freezes well too.
Serves 4-6
Olive oil for frying
1 large onion, diced small
1-2 cloves garlic, crushed
600g peas
3 large courgettes, grated
500-1000ml chicken stock from a jelly cube (or a normal cube, or veg stock)
Big handful of mint
Black pepper to taste
Fry onion on low heat till translucent. Add garlic and fry briefly. Add grated courgettes, mix well and sweat on low heat for 5 mins. Add 500ml stock and bring to boil. Add chopped mint and pepper.
Meanwhile in another pan bring peas to a boil and cook till done.
Drain peas and retain a little water. Blend peas with a stick blender till completely smooth.
Check courgettes are done, and blend contents of courgette pan. Add blended peas to courgette mixture. I find this gives a much smoother result than blending everything together.
Reheat soup and add more stock, or water, if you like it less salty, till it reaches desired thickness. I think it's nicer quite thick so just add a little water,
Serve with more mint for garnish, and crème fraiche, or grated Parmesan, or crispy lardons (or any combination). And crusty bread!