Mint is very easy to harvest and dry. Simply cut the stems just before flowering, dry them away from light in a dry, well-ventilated place, then store the leaves in an airtight jar. This way you can enjoy its scent and aromatic properties for several months, both in cooking and as an infusion.
To learn all about growing it, discover our aromatic fact sheet: "Mint: planting, growing, propagating".
When and how to harvest mint?
Mint is harvested from spring until early autumn, as soon as stems are sufficiently developed. The ideal period is just before flowering, generally between June and August depending on region, because leaves are then richest in essential oils and particularly fragrant.
- Preferably harvest in the morning, once the dew has evaporated but before the heat of the day.
- Use a pruning shear or clean scissors, then cut stems about 5 to 10 cm from ground level, just above a pair of leaves. This pruning encourages branching and stimulates production of new shoots.
- Select only vigorous stems bearing healthy, deep-green leaves with no signs of disease or pests.
- Do not harvest more than one third of the plant at a time so enough foliage remains for continued growth and further harvests.
How to dry mint leaves?
After harvest, drying preserves mint for several months while keeping much of its scent. Here are the steps to follow:
- Sort the stems, removing damaged, yellowed or spotted leaves.
- Rinse briefly the mint under a gentle stream of water if necessary, then dry thoroughly with a clean tea towel or absorbent paper.
- Make small bunches of a few stems and tie them with string. You can also spread the leaves in a single layer on a rack or a clean tea towel.
- Dry in a dry, warm and well-ventilated place, out of direct sunlight to preserve colour and essential oils.
- Wait one to two weeks: leaves are fully dry when they become brittle and crumble easily between the fingers.
Good to know: it is also possible to dry mint in a dehydrator or in an oven at 40–45°C maximum, with the door slightly ajar. Natural drying remains the gentlest method for preserving its aromas.
How to store dried mint?
Once leaves are completely dry, remove them from the stems and keep them whole rather than crumbled. They will retain more flavour and you can crush them only when ready to use.
Store them in an airtight glass jar, a metal tin or a well-sealed paper bag, away from light, heat and moisture. Under good conditions, dried mint retains its aromatic qualities for about a year, although its scent is often strongest during the first six months.
Freezing is also an excellent alternative. After washing and drying the leaves, place them in a freezer bag or divide them into an ice cube tray filled with water for ready-to-use portions. This preserves much of their flavour for several months.
How to use dried mint?
Dried mint is very versatile and lets you enjoy its scent all year round. Its flavour being more concentrated than fresh mint, use smaller amounts.
It is particularly valued as an infusion, alone or combined with other aromatic plants, to make a refreshing, digestive herbal tea. In cooking, it flavours yoghurt sauces, marinades, vegetables, potatoes, lamb dishes and recipes inspired by Mediterranean and Middle Eastern cuisine. It also works well in desserts, fruit salads, compotes, biscuits or homemade drinks such as iced teas and lemonades.
To make the most of its aromas, lightly crush the leaves between your fingers just before adding them to the dish. This releases the essential oils and unlocks their full fragrance.
Comments