Anyone who loves a steaming mug of peppermint tea knows there’s nothing quite like the homegrown stuff. If you’ve got mint growing in your garden or in pots on the patio, you probably know it grows like a weed! That’s great news because it means you’ll have plenty of extra harvest to dry and enjoy all year long.
Harvesting Your Mint
Before you can get to the drying part, you need to time your harvest just right. The best time to cut your peppermint is in the spring. You want to catch it right before it starts to flower, because that’s when the leaves are packed with the essential oils that give the tea its signature punch.
If you had a hot, sunny summer, you can often get a second great harvest in the fall. However, if the summer was particularly rainy and chilly, the leaves might not have enough flavor to make drying them worth your while.
Here’s my pro-tip checklist for harvesting:
- Head out in the late morning on a sunny day (once the dew has evaporated).
- Look for clean, healthy-looking leaves.
- Use a sharp, clean knife or garden shears.
- It’s a good idea to disinfect your blade first to keep your plants healthy.
- Cut the stems near the bottom, but leave at least one pair of leaves so the plant can grow back.
- Try not to wash the stems if you can help it; water can wash away those precious oils and makes the drying process take way longer.
How to Dry Peppermint the Right Way
Give your cut stems a gentle brush with a soft bristle brush to remove any dust or hitchhiking bugs. Bundle three or four stems together with some twine and hang them upside down in a warm, airy, and dry spot. You want to keep them out of direct sunlight so they don’t “cook.” Great spots include:
- An attic
- A bright, dry basement
- Under a porch roof
- A garden shed or gazebo
How long does it take?
There’s no magic number here—it really depends on how thick the stems are and how much humidity is in the air. Just make sure the bundles aren’t touching each other so air can circulate. Generally, it takes about two weeks for them to fully dry out. You can test them by rubbing a leaf between your fingers; it should crumble easily. If the leaves have turned yellow or brown instead of staying green, it was likely too hot, and you’ve lost those tasty aromatic oils.
Storage Tips
If you have the space, try to store the dried mint whole (leaves still on the stems) in a dark container or a paper bag. Only strip the leaves off right when you’re ready to brew a cup. This keeps the flavor fresh for months! Just be sure to peek in every now and then to make sure no moisture got in and caused mold.
Drying Peppermint in the Oven
If you don’t have a good spot to hang-dry your herbs, your oven is a great Plan B. Lay your clean mint stems out in a single layer on a baking sheet. Preheat your oven to about 120°F (50°C). Don’t go any higher, or you’ll end up with grey, burnt leaves. Pro tip: Leave the oven door cracked open just a bit so the moisture can escape. It usually takes about six hours. You’ll know they’re done when they feel crisp and crackle at the touch!
