Lemon and Mint drink

It's best to use a wooden pestle, but the back end of a wooden utensil can get the job done. Muddle the lime and sugar in the bottom of the glass first. The goal is to get a good syrup. Put a bit of mint (2 leaves) in last and lightly muddle so as not to break them up into bits. Add your ice to the top of the glass. Add your Rum, and then add your Club Soda then mix by moving your utensil up and down through the ice. Add a couple of mint leaves during this process. The ice will help bruise the mint during the mix. Finally, take about 12 mint leaves in your hands. Clap your hands together to bruise the leaves helping to induce the mint juice/flavor out. (I'll bet that rolling pin method would work well here). Jam the leaves down the ice with your utensil.

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.