Well here ate the results of a quick google search that gave me some inspiration:
An aromatic plant (genus Satureja) of the mint family, used as a culinary herb, esp. the annual summer savory (S. hortensis) and the winter savory.
Main Entry: summer savory
Date: circa 1573
: an aromatic annual European mint (Satureja hortensis) with leaves used for seasoning ; also : its leaves compare winter savory
So a mint metheglin may be fun to make. I have done a few metheglins and used fresh mint before. Mint seems to be a hard fragrant and taste to hold through primary. So adding mint is probably best added in secondary. Here is how I might do this:
Start by making a mint extract.
1 cup fresh mint leaves added to a standard canning jar. Fill jar half way with vodka. Shake it till you don't want to any more and then place in the fridge. For the next week do this daily then leave it sit in the fridge till you need it.
Start 1 gallon of mead
3 lb of honey (adjust to reach gravity of about 1.100.)
1tbs of your favorite herbal tea (celestial seasonings has a lot to choose from. I like raspberry zinger or possibly the sleepy time teas would do well)
Water to 1 gallon
1tsp yeast nutrient
1/2tsp yeast energizer
Yeast (any wine yeast of choice but I like lalvin 71b for most meads)
Let the primary go for 2-3 weeks and once at a gravity of 1.000 then place the jar/jug in the fridge and let sit 1-2 weeks to further clear. Then rack off the lees and in secondary add in your mint extract. Probably straining the leaves out. The leaves can be added to a jelly bag and added to secondary. Let that sit for another month. Rack off any more sediment. Allow to bulk age as long as you can stand it or bottle and age from there. Should be a refreshing minty mead but may take a long while to age and mellow out.