Oh f**k me, it's the chick pea saga again ?
To be fair, I do actually like minted mushy peas with slow roasted lamb.
I prefer fresh mint from the garden - I chop it up and add a tiny bit of water and some salt and sugar, then put it in a ramekin with cling film over it and leave it in the fridge over night.
Then, just add as much as I want to the peas the next day.
If I haven't got any fresh stuff, I'll use a bit from a jar - it's still nice, just not as good.