Do I need to rip the leaves off mint

If you're using it in something long-simmering, like soup or spaghetti sauce, you can tie a bundle together (with cooking twine or unflavored dental floss) stems and all and toss it into the pot. As it cooks, most of the oregano leaves will fall off into the food and even those that don't will impart a lot of flavor into the dish. At the end, just pull out the bundle like you would bay leaves. I've never had trouble with the stems leaching bitter flavor when using this method.

For something like a drink, I generally bruise the mint and use the whole leaves fresh - rub it between your fingers a bit to release the oils and then just drop it in the drink. The main benefit of this method for me is that a bunch of dry, crumbled mint in a drink is going to make it look very muddled and hard to drink, as you're constantly getting a mouthful of dried leaves (you could get around this by steeping it with the dried herbs and then straining it, but that's too much work!). As a bonus, fresh picked herbs in a nice glass of lemonade, for example, just looks so fresh and tasty!

If I'm cooking with it and I have a supply of fresh on hand, I prefer to use that. Depending on the dish, it might be whole leaves, but more likely chopped - I actually use kitchen scissors for a lot of fresh herb preparation as it can be easier than a knife in many cases.

You certainly can dry it, especially at the end of season when you need to harvest, and use the dried leaves in place of fresh. The main benefit to drying is that it stores really well; dry also seems to be a bit more powerful, at least when first dried. Over time the flavor of dried herbs will degrade. You usually use a 3 to 1 ratio replacement - if a dish calls for 1 tablespoon of fresh mint, you'd use 1 teaspoon of dried, though as the dried herbs age you'll have to increase the amount used over time.