All the above, but for you and your Mom, take some fresh mint, leaves, and stems, and chop them up, and put them in a cup, or mortar and pestles, and mash them up good, probably will need a handful or so, and then wrap the mashed mess in cheese cloth, and squeeze out all the liquid you can, and then get a couple of Hershey bars, and put them in a double boiler, and slowly melt them, and pour in the mint, with just a little sugar. Now you have mint chocolate, which you can pour into molds, and freeze, or store in the refrigerator, or use the melted mix, to pour over vanilla ice cream, or just the mint liquid over chocolate ice cream. Lots of uses. You can use half and half, and mix it with the chocolate, and mint, and use it over deserts, and such. Don't just toss them. Give them to neighbors, or friends, with the fore mentioned recipes along with the alcohol ones too. Don't care for lamb at all, but for some reason, a lot of people do, so mint is a preferred addition to it. Peppermint is also antibacterial. But it can be somewhat toxic in a strong concentration. That is why if you look at the real mint extracts in the stores, they are about 89% alcohol, and water. Even at that dilution, it is strong, and a little goes a long way, so with your fresh stuff, experiment with varying amounts to learn how much for whatever recipe you use. Start at a drop at a time.
Enjoy!
Wayne