Do you plan to use the mint in drinks? If so, I would suggest picking and washing some smaller leaves, then freezing them with water in ice cube trays. That will keep them from freezer burn, and you can just add to tea or drinks to use. Or defrost the cubes.
I also make mint pestos and a mint/parsley/lemon/garlic/olive oil sauce in the blender that I serve with roast pork chops or chicken. Once you make either, you can freeze in zip locks.
My experience with mint is that it does well in partial shade. If the temp gets really hot you might want to cut it back to just a few inches. It should come back when the weather cools.
Here in zone 7 it grows so prolifically that you need to contain it. I plant it in large plastic pots, then sink them into the herb garden with just an inch of rim above the ground. This way the roots can't get to far and take over everywhere. When it gets too root-bound I pull out the pot, divide it with a sharp knife, and start again.